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Rotini noodles with vegan vodka sauce in a pan with a wooden spoon.

5 Ingredient Vegan Vodka Pasta

  • Author: Lindsay
  • Total Time: 25 minutes
  • Yield: 6-ish servings 1x


A creamy, tangy, luscious, and SUPER easy take on vodka pasta – and vegan!


  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 6-ounce can tomato paste
  • 1/4 cup vodka
  • 1 14-ounce can full fat coconut milk
  • 1 pound rotini (or any pasta, but rotini is fun)
  • a little bit of reserved pasta water
  • 1 teaspoon salt
  • season to taste with more salt, black pepper, olive oil, red pepper flakes, garlic salt, etc.


  1. Heat the olive oil over low heat. Add the garlic, and sauté until fragrant.
  2. Add the tomato paste and stir until the tomato paste is a deep red color.
  3. Add the vodka – let it sizzle out. Add the coconut milk and salt. Let the mixture simmer a bit.
  4. Cook pasta according to package directions. Drain and toss with the sauce (and a little reserved pasta water to achieve desired consistency).
  5. Curl up with a bowl of this goodness and enjoy.


Garlic: Stir your garlic constantly, and keep the heat low! You don’t want browned garlic – it’s bitter. If you happen to step away for a minute and your garlic browns (happens to me all the time), I recommend starting over! Normally I wouldn’t be so particular, but in a recipe where there’s only five ingredients and the garlic carries so much of the flavor, you want it to be just right.

Pasta: I used whole wheat because this recipe is happening during Sugar Free January and I’m trying to limit refined grains!

Vodka: Add more if you want! I found this post really interesting when researching vodka pasta flavors, amounts, etc.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Sauté
  • Cuisine: Italian-Inspired

Keywords: vegan pasta, vegan vodka pasta, easy vegan pasta