Healthier Pasta Alla Vodka

I never set out for this pasta alla vodka recipe to be healthy, it just ended that way, and it was so delicious that I had to immediately put this Healthier (and easier!) Pasta Alla Vodka on the internet ASAP. We deserve this. It’s accidentally plant-based, extra creamy and luscious, and deliciously easy. Plus, it’s pretty close to the classic Italian recipe, so your tastebuds won’t notice a difference one bit.

First, what is pasta alla vodka?

In truth, it’s not fully clear where vodka sauce comes from. Cream is classically un-Italian, so its roots often come into question. Many say it is Italian (I think they’ve earned it by now), but others say it’s Italian-American. And then in a fun twist, some say it was invented by Big Vodka (vodka manufacturers) who claimed it was Italian. All we do know for sure is that the sauce is smooth, creamy, and made with some form of tomatoes, cream, and a splash of vodka. We also know it became popular in the U.S. some time in the late ’70s and early ’80s, and is still popular now!

What are the healthy swaps we are using in this recipe?

There are only a few swaps, but they make a huge difference:

• We use olive oil instead of butter. Not that I don’t love butter, I do, but I just think olive oil is the better flavor fit here, and I find all the knobs of butter added to pasta sauces at the end of cooking to be unnecessary.
• We use the queen of all creams – cashew cream! This is a heart-healthy, simple, and delicious replacement for heavy cream. It keeps this meal just as creamy, but without any dairy.

And why is cashew cream so good at what it does? I wish I could explain the magic, but it mimics heavy cream exactly. Unlike milk which stays too thin, or yogurt which tends to clump and curdle in hot sauces, cashew cream stays silky, creamy, and the perfect level of sweet and neutral.

A few key techniques for any vodka sauce

Vodka sauce starts with cooking down aromatics, and that’s immediately when the techniques begin:

1. You want to “melt” the onions. A smooth sauce is nearly impossible with onions that are still big clumps of texture. To melt the onions, first cook them for a few minutes, then add water to quickly “simmer” them. It may see odd, but adding water first, then the vodka, then more water and cream slowly melts the onions from diced chunks into pliable pieces.
2. Char the tomato paste. Tomato paste is only delicious cooked down. Cook the tomato paste in the pan until it’s a shade darker in color, and you’ll release a whole new layer of flavor for this sauce.
3. Simmer the alcohol off the sauce. To get the best flavor out of the sauce, it’s imperative to simmer the vodka until the moisture has completely evaporated. This means the alcohol has fully cooked off, so instead of acrid alcohol taste, you’ll only get the enhanced flavors of the bright tomato and sweet cream.

What does vodka do in a vodka sauce?

While vodka adds a nice flavor to the vodka sauce, it’s not entirely necessary. But it does do a lot of things!

Vodka does change the flavor, the same way cooking with wine or any alcohol changes the flavor of a dish. As the alcohol cooks off, you are left with the residual acid from the alcohol, which can enhance the flavor of the other elements, such as the darkened tomato paste and the rich cream.

As for help with emulsifying the cream and the tomatoes, the answers and testing aren’t super clear. What I can say from my personal testing is that I’ve never had issues with emulsifying the sauce, with vodka or without.

The TL;DR version: I use vodka because I like the flavor and richness it brings, but it’s not crucial. If you choose not to, just use water in its place.

The best kinds of pasta for this recipe

I’m never one to tell you what pasta shape to chose, because that’s such a personal question. Plus, this recipe goes well with any pasta shape! What I will talk about is what type of pasta to choose, and I have a few that I love:

• Homemade Semolina Pasta – This pasta just uses semolina flour and water, and while homemade pasta feels daunting, this one takes about 20 minutes. Plus, you can choose how much to make! 200 grams of flour and 100 grams of water tends to be perfect for this recipe. For a full tutorial, check the post out here.
• Chickpea Pasta – For an extra hint of protein, I love using a chickpea pasta to keep this recipe plant-based and ultra healthy. I like Banza and Brami as brands!
• But really, any pasta you love will do the trick!

Proteins and vegetables to add to this healthy vodka pasta

To make things like this a full meal, I often look for proteins or veggies that can round it out. While I love a bowl of this smooth, comforting pasta all on its own, there are a few things you can add to it to really kick up its filling factor.

Proteins:

• Beans – drain and rinse a can of beans and pop it right in with the pasta for some low-key, easy protein.
• Roasted Salmon – roast the salmon with salt and pepper alongside the pasta and either flake it into the dish, or put a fillet right on top.
• Seared tofu – this is one of my favorite things to mix in.
• Rotisserie chicken – while I don’t eat meat, my husband will occasionally shred some rotisserie chicken breast and add this into his bowl of pasta!

Vegetables:

When it comes to vegetables, really anything goes! But here are a few of my favorites to wilt in:

• Spinach, kale, or any leafy green – all of them will melt into the sauce wonderfully. Add them the same time as the pasta.
• Roasted broccoli, cauliflower, or cabbage – each of these vegetables are fantastic roasted, so just toss them in with the pasta for some added fiber.

Storage instructions

This vodka pasta recipe keeps well, but it also freezes well!

To store in the fridge: Put the pasta in an airtight container. It will keep for 4-5 days in the fridge.

To store in the freezer: Portion the pasta into individual servings in airtight containers. It will stay good in the freezer for up to 6 months. To thaw, move it to the fridge 24 hours before eating. Reheat with a few splashes of water so the sauce stays saucy.

Watch the recipe here:

And that’s it for this Healthier Pasta Alla Vodka!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Healthier (and easier!) Pasta Alla Vodka

5 | 4 reviews

This quick and easy pasta alla vodka recipe is also surprisingly healthy and packed with flavor. The classic Italian recipe only needs a few tweaks to turn into a healthy, accidentally plant-based dinner option that is extremely delicious and tastes just like the original.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 small blender or food processor
• ▢
  1 large sauté pan
• ▢
  1 large pot

Ingredients

• ▢ 1/2 cup (2 oz) raw cashews
• ▢ 1 cup hot water
• ▢ Diamond Crystal kosher salt
• ▢ 1 (10 oz) large white onion
• ▢ 4 garlic cloves, minced
• ▢ 1/4 cup extra-virgin olive oil
• ▢ 1/2 teaspoon fennel seeds
• ▢ 1/2 teaspoon oregano
• ▢ 1/2 teaspoon thyme
• ▢ 1 teaspoon Calabrian chili paste, or 1/2 teaspoon red pepper flakes
• ▢ 1/4 cup tomato paste
• ▢ 1/2 cup vodka
• ▢ 1/2 cup water
• ▢ 10 ounces pasta of choice

Instructions 

1. Add the 1/2 cup of cashews to a small blender. Cover with 1 cup of water, season with 1/2 teaspoon of salt, and set aside to soak while you prep the rest of the ingredients.
2. Dice up 1 yellow onion and grate 4 garlic cloves.
3. Place a large pan over medium heat and put a pot of water to boil on the burner next to it.
4. To the pan add 1/4 cup olive oil, 1/2 teaspoon each of fennel seeds, oregano, and thyme and 1 teaspoon Calabrian chili paste. Stir for a few seconds then add the onion.
5. Cook the onion and spices for 5 minutes, seasoning with 1/2 teaspoon of salt. Add the minced garlic and cook another minute or so before adding 1/2 cup water. Let this simmer for 5 minutes, stirring occasionally. This helps the onions get melty and soft.
6. After the moisture has evaporated, add 1/4 cup tomato paste and cook for 4-5 minutes, or until the paste has darkened in color and the bottom of the pan is beginning to look a little charred and golden.
7. Add 1/2 cup of vodka and stir. The vodka will get pretty eaten up by the ingredients, so after it's gone add in 1/2 cup water. Let the sauce slowly simmer. Reduce the heat to low if needed.
8. Liberally salt the boiling water. Cook your pasta until al dente.
9. Blend up the cashews and water until smooth, about a minute. Pour this cream into the pan and mix.
10. Scoop the cooked pasta directly from the pot into the pan. Mix everything together. It will be extremely saucy, but we like it that way. Add pasta water as needed to get the sauce consistency you like.
11. Serve warm with optional parmesan on top.

Serving: 400gramsCalories: 460kcalCarbohydrates: 37gProtein: 13gFat: 16g