🎉 Introduction
This 5 ingredient vegan creamy tomato pasta is a plant-based twist on the classic vodka sauce, but without any alcohol. Instead of vodka, we use rich vegetable broth to create that same depth and balance of flavor, while keeping it wholesome and family-friendly.
The best part? It’s ready in about 20 minutes, uses minimal ingredients, and is perfect for a weeknight dinner or a cozy weekend meal. The combination of coconut milk, tomato paste, and garlic creates a silky, slightly sweet, and tangy sauce that coats every bite of pasta.
🧰 Equipment Needed
- Large pot for boiling pasta
- Deep skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
🛒 Ingredients
🧄 Fruits & Vegetables:
- 3 cloves garlic, minced
🥫 Canned Goods:
- 1 (14 oz) can full-fat coconut milk
- 1 (6 oz) can tomato paste
🍝 Pasta & Grains:
- 1 lb rotini (or pasta of choice)
🌶️ Seasonings & Spices:
- 1 tsp salt
🫒 Oils & Vinegars:
- ¼ cup olive oil
🥣 Liquids (Alcohol-Free Substitute):
- ¼ cup vegetable broth (instead of vodka)
- A splash of reserved pasta water (as needed)
👩🍳 Directions
Step 1 – Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook rotini according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the rest.
Step 2 – Sauté the Garlic
4. In a deep skillet over medium heat, warm olive oil.
5. Add minced garlic and cook for 1–2 minutes until fragrant.
Step 3 – Add Tomato Paste & Broth
6. Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
7. Pour in vegetable broth and stir until smooth.
Step 4 – Make It Creamy
8. Add coconut milk to the pan and stir to combine.
9. Let the sauce simmer for 5 minutes, stirring occasionally.
Step 5 – Combine Pasta & Sauce
10. Add the cooked pasta to the skillet.
11. Toss to coat, adding reserved pasta water as needed for a silky texture.
Step 6 – Serve
12. Taste and adjust salt if necessary.
13. Serve hot, garnished with fresh herbs if desired.
🍽️ Servings & Timing
- Servings: 4–6 portions
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Sauce can be frozen separately for up to 2 months.
- Reheating: Warm on the stovetop over low heat, adding a splash of plant milk or water to loosen.
🥄 Variations
- Spicy Kick: Add red pepper flakes when sautéing garlic.
- Herb Boost: Stir in fresh basil or parsley before serving.
- Protein Add-In: Toss in roasted chickpeas or sautéed mushrooms.
- Gluten-Free: Use gluten-free pasta.
❓ 10 FAQs
- What can I use instead of coconut milk?
Cashew cream or any plant-based cream works well. - Why remove the vodka?
To keep it alcohol-free while maintaining flavor with broth. - Can I use canned diced tomatoes instead of paste?
Yes, but cook longer to thicken the sauce. - What pasta works best?
Short shapes like penne, fusilli, or rotini hold sauce well. - Can I make this ahead of time?
Yes, store sauce and pasta separately, then combine when reheating. - How can I make it richer?
Add nutritional yeast for a cheesy flavor. - Can I use light coconut milk?
Yes, but the sauce will be less creamy. - How do I thicken the sauce?
Simmer longer or add a little tomato paste. - Can I add vegetables?
Absolutely — spinach, zucchini, or bell peppers work well. - Can I blend the sauce for extra smoothness?
Yes, use an immersion blender before adding pasta.
🏁 Conclusion
This 5 Ingredient Vegan Creamy Tomato Pasta is proof that simple can be spectacular. By skipping the vodka and using vegetable broth, we keep the recipe wholesome and still packed with flavor. It’s creamy, rich, and ready in just 20 minutes — perfect for any night of the week.
5 Ingredient Vegan Creamy Tomato Pasta – No Vodka Version
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Cook rotini according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the rest.
- In a deep skillet over medium heat, warm olive oil.
- Add minced garlic and cook for 1–2 minutes until fragrant.
- Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Pour in vegetable broth and stir until smooth.
- Add coconut milk to the pan and stir to combine.
- Let the sauce simmer for 5 minutes, stirring occasionally.
- Add the cooked pasta to the skillet.
- Toss to coat, adding reserved pasta water as needed for a silky texture.
- Taste and adjust salt if necessary.
- Serve hot, garnished with fresh herbs if desired.
Notes
Cashew cream or any plant-based cream works well. Why remove the vodka?
To keep it alcohol-free while maintaining flavor with broth. Can I use canned diced tomatoes instead of paste?
Yes, but cook longer to thicken the sauce. What pasta works best?
Short shapes like penne, fusilli, or rotini hold sauce well. Can I make this ahead of time?
Yes, store sauce and pasta separately, then combine when reheating. How can I make it richer?
Add nutritional yeast for a cheesy flavor. Can I use light coconut milk?
Yes, but the sauce will be less creamy. How do I thicken the sauce?
Simmer longer or add a little tomato paste. Can I add vegetables?
Absolutely — spinach, zucchini, or bell peppers work well. Can I blend the sauce for extra smoothness?
Yes, use an immersion blender before adding pasta. 🏁 Conclusion
This 5 Ingredient Vegan Creamy Tomato Pasta is proof that simple can be spectacular. By skipping the vodka and using vegetable broth, we keep the recipe wholesome and still packed with flavor. It’s creamy, rich, and ready in just 20 minutes — perfect for any night of the week.
