Creamy, tangy tomato sauce with a splash of vodka, silky cashew cream, and perfectly al dente penne — this Vegetarian Penne Alla Vodka gives you restaurant vibes without the fuss. Ready in 35 minutes and feeding 4 people, it hits that comfort-food sweet spot and stays vegan. Sound good? Let’s cook.
Why this version rocks (and why you’ll make it again)
I make this dish on busy weeknights and when I want to impress without sweating. The vodka brightens the tomatoes and helps a little of the sharp edge mellow into buttery, slightly tangy goodness. The cashew cream gives the sauce a dreamy texture without dairy, so you keep it vegan and still indulgent. Bold takeaway: you don’t need heavy cream to get silk — you need technique and quality canned tomatoes.
Ever tried a vodka sauce that tasted thin or flat? That usually happens when people skip roasting or don’t reduce the sauce. Here, we let the sauce simmer and the flavors concentrate, and then we stir in cashew cream for richness. IMO, that small step transforms the whole dish.
Quick facts (so you can scan and go)
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Course: Dinner, Entree
- Cuisine: Italian, Vegan
- Servings: 4 people
- Calories per serving: 593 kcal (approx.) — rich, satisfying, and totally worth it.
Ingredients
- ½ cup raw cashews
- ¾ cup water + more for soaking cashews
- 12 ounces penne pasta
- 2 tablespoons olive oil or vegan butter (or a blend of both)
- 1 medium/large shallot, minced
- 4–5 cloves garlic, minced
- ½ teaspoon red chili flakes (optional)
- ½ teaspoon dried oregano
- ½ cup vodka (use a decent-quality bottle)
- 28 ounces canned crushed tomatoes, fire-roasted (use regular if you must)
- ½ cup vegetable broth
- ¾ teaspoon sea salt, more to taste (+ more for pasta water)
- Fresh cracked pepper, to taste
For serving (optional): Vegan Parmesan cheese, fresh-cut parsley or basil
Recommended equipment (simple and practical)
- Large skillet or heavy-bottomed sauté pan
- Large pot for boiling pasta
- High-speed blender or countertop blender
- Measuring cups and spoons
- Colander and wooden spoon or tongs
FYI: If you own a Vitamix or other high-speed blender, you can skip the longer cashew soak. If not, soak those cashews — your mouth will thank you.
The full recipe — step-by-step for Vegetarian Penne Alla Vodka
1. Prep the cashew cream
- Boil water in a small pot, remove from heat, add the cashews, and cover for 20 minutes. Drain and rinse.
- Combine the soaked cashews with ¾ cup water and a pinch of salt in a blender. Blend on high until very smooth. Set aside.
(Skip soaking only if your blender can pulverize raw cashews without a sweat.)
2. Start the sauce
- Heat 2 tbsp olive oil or vegan butter in a large skillet over medium heat. Add the minced shallot and sauté 2–3 minutes until soft.
- Add the garlic, red chili flakes (if using), and dried oregano. Sauté 30–60 seconds until fragrant.
3. Deglaze with vodka
- Pour ½ cup vodka into the pan and let it reduce by half — about 1–2 minutes. Use caution near open flames; alcohol can flare.
- Add 28 oz crushed tomatoes, ½ cup vegetable broth, ¾ tsp sea salt, and cracked pepper. Reduce the heat and simmer gently 12–15 minutes, stirring now and then until the sauce thickens.
4. Cook the pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz penne and cook until just shy of al dente (usually 8–9 minutes). Reserve ½ cup pasta water, then drain.
5. Finish the sauce
- Pour the cashew cream into the simmering tomato sauce and stir until the mixture looks glossy and integrated. Simmer 1–2 minutes to thicken and marry flavors. Taste and adjust salt/pepper.
6. Combine and serve
- Add the cooked penne to the pan and gently toss to coat. If the sauce runs thick, add reserved pasta water a splash at a time until you reach your preferred consistency.
- Cook together 1–2 minutes to warm the pasta through. Remove from heat. Garnish with fresh basil and vegan Parmesan. Serve immediately.
Notes & pro tips for better results
- Timing trick: Start boiling pasta about 5 minutes after your sauce begins to simmer. That way, both finish at the same time and pasta won’t sit and clump.
- Cashew shortcut: Soak cashews in cold water for 2–4 hours (or overnight in the fridge) if you plan ahead. That saves time when you actually cook.
- Blender power matters: If your blender struggles, soak cashews longer (6+ hours) or use canned lite coconut milk (¾ cup) instead. The coconut milk changes the flavor slightly but still gives creaminess.
- Stretching the sauce: The sauce generously coats 12 oz of penne, but you can stretch to 16 oz if you want more pasta and less saucy sheen.
- Salt last: Adjust final seasoning after adding cashew cream. The cream can mute perceived saltiness, so a final taste test helps.
Variations & swaps
- Nut-free: Use ¾ cup canned light coconut milk for creaminess. Simmer longer to thicken.
- Smoky twist: Add a pinch of smoked paprika or a spoonful of roasted red pepper purée.
- Herby: Stir in chopped spinach at the end for color and a nutrient boost.
- Olive oil vs butter: Use vegan butter if you want a richer mouthfeel; olive oil keeps it lighter.
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Serving suggestions (easy, delicious pairings)
- Simple side salad with lemon vinaigrette cuts the richness.
- Crusty garlic bread or toasted baguette slices soak up every saucy drip.
- Roasted vegetables like broccolini or asparagus complement the creamy pasta.
Quick idea: Toss leftover penne into a skillet with a handful of arugula and a squeeze of lemon for a second-day lunch that still sings.
Nutrition snapshot (per serving, approximate)
- Calories: 593 kcal
- Carbohydrates: ~74 g
- Protein: ~17 g
- Fat: ~13 g (Saturated fat ~3 g)
- Sodium: ~567 mg
This dish packs a satisfying balance of carbs, plant-based protein, and moderate fat. If you want to trim calories, swap half the penne for zucchini noodles or use less oil.
Why this beats cream-based versions (my opinion)
I love the traditional vodka sauce with cream, but I also like sleeping well at night and keeping things plant-forward. Cashew cream replicates that luxurious body without dairy. I find the cashew version tastes cleaner and lets the tomato and vodka brightness shine. Also, it freezes better than heavy dairy sauces, FYI.
Some problems(quick fixes)
- Sauce thin after adding cashew cream? Simmer a few more minutes to reduce, or whisk in a little more cashew cream.
- Grainy cashew texture? Blend longer and strain if needed. Soaking longer helps next time.
- Too salty? Add a splash of water or more crushed tomatoes and simmer. A squeeze of lemon can balance saltiness too.
Final thoughts — why you should make this tonight
This Vegetarian Penne Alla Vodka gives you a fast, impressive, and comforting meal in 35 minutes. It tastes indulgent but stays plant-based, and it scales well if you feed a crowd. You get creaminess, brightness, and that little grown-up vodka note that ties everything together. Who knew cashews could masquerade as cream so convincingly? 😉
Ready to plate it up? Grab a big bowl, twirl that penne, and sprinkle on some vegan parm.
The BEST Vegetarian Penne Alla Vodka — Ready in Minutes!
Ingredients
Equipment
Method
- Prep the cashew cream
- Boil water in a small pot, remove from heat, add the cashews, and cover for 20 minutes. Drain and rinse.
- Combine the soaked cashews with ¾ cup water and a pinch of salt in a blender. Blend on high until very smooth. Set aside.
- (Skip soaking only if your blender can pulverize raw cashews without a sweat.)
- Start the sauce
- Heat 2 tbsp olive oil or vegan butter in a large skillet over medium heat. Add the minced shallot and sauté 2–3 minutes until soft.
- Add the garlic, red chili flakes (if using), and dried oregano. Sauté 30–60 seconds until fragrant.
- Deglaze with vodka
- Pour ½ cup vodka into the pan and let it reduce by half — about 1–2 minutes. Use caution near open flames; alcohol can flare.
- Add 28 oz crushed tomatoes, ½ cup vegetable broth, ¾ tsp sea salt, and cracked pepper. Reduce the heat and simmer gently 12–15 minutes, stirring now and then until the sauce thickens.
- Cook the pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Add 12 oz penne and cook until just shy of al dente (usually 8–9 minutes). Reserve ½ cup pasta water, then drain.
- Finish the sauce
- Pour the cashew cream into the simmering tomato sauce and stir until the mixture looks glossy and integrated. Simmer 1–2 minutes to thicken and marry flavors. Taste and adjust salt/pepper.
- Combine and serve
- Add the cooked penne to the pan and gently toss to coat. If the sauce runs thick, add reserved pasta water a splash at a time until you reach your preferred consistency.
- Cook together 1–2 minutes to warm the pasta through. Remove from heat. Garnish with fresh basil and vegan Parmesan. Serve immediately.
Notes
Notes & pro tips for better results
- Timing trick: Start boiling pasta about 5 minutes after your sauce begins to simmer. That way, both finish at the same time and pasta won’t sit and clump.
- Cashew shortcut: Soak cashews in cold water for 2–4 hours (or overnight in the fridge) if you plan ahead. That saves time when you actually cook.
- Blender power matters: If your blender struggles, soak cashews longer (6+ hours) or use canned lite coconut milk (¾ cup) instead. The coconut milk changes the flavor slightly but still gives creaminess.
- Stretching the sauce: The sauce generously coats 12 oz of penne, but you can stretch to 16 oz if you want more pasta and less saucy sheen.
- Salt last: Adjust final seasoning after adding cashew cream. The cream can mute perceived saltiness, so a final taste test helps.
Nutrition snapshot (per serving, approximate)
- Calories: 593 kcal
- Carbohydrates: ~74 g
- Protein: ~17 g
- Fat: ~13 g (Saturated fat ~3 g)
- Sodium: ~567 mg