Delicious Vegan Pumpkin alla Vodka Sauce that just so happens to be the creamiest most delicious healthy dairy-free and vegan vodka sauce recipe with a pumpkin twist. 

UMMM hello – where has this recipe been all of our lives?!

A deliciously healthy penne vodka recipe that even sneaks in some pumpkin to the mix?! I am in complete heaven.

Now I know what you may be thinking.. “ew – pumpkin in my penne alla vodka?!”. And I promise you don’t even know it is in there. I love that the pumpkin adds creaminess and thickness to the pasta sauce but it’s so neutral tasting flavor wise. It adds the best consistency and mixed with the non-dairy milk and spices and everything – the flavor is on point.

This is one of those meals you will want to make over and over again. It isn’t just a fall specialty, but something that is crave-able all year in my opinion.

Plus this recipe just so happens to be vegan, gluten-free and nut-free. Making it a totally allergy-friendly meal to make. And it is one that Ezra and Jordan both love to have too. Family pleasing dinners are truly my fave.

I love that you can sprinkle some Parmesan cheese or a non-dairy cheese on top too. Or even add in some cooked sausage for extra protein. This recipe is super versatile and you can make it work for whatever you are craving!

 

What ingredients you need to make this healthy Pumpkin alla Vodka Sauce recipe:

  • Extra virgin olive oil or avocado oil
  • Yellow onion – or your preferred onion
  • Garlic, crushed red pepper flakes, nutmeg
  • Tomato paste
  • Vodka – there isn’t a sub for this. It will burn off.
  • Organic canned pumpkin – make sure you get one with no sugar too!
  • Non-dairy milk – I used coconut milk but anything with no sugar works
  • Veggie broth – or use a chicken broth if you prefer
  • Pasta of choice – I use a gluten-free one!
  • Any garnishes or toppings you want (parm or vegan cheese is great!)

How to whip up creamy and delicious vegan vodka sauce:

  1. Bring a large pot of water to a boil then add in pasta and cook for about 13 minutes (or whatever the timing is on the package) and begin making vodka sauce.
  2. Warm oil and onion in a large pan and cook for about 5 minutes, stirring occasionally and sprinkle in garlic, pepper flakes and nutmeg.
  3. Add tomato pasta and stir to evenly coat onion. Continue to cook and stir for about 5 minutes. The paste will darken in color a bit.
  4. Add in vodka and stir to evenly combine and cook for about 2-3 minutes on medium heat (this is where the alcohol burns off)
  5. Stir in the pumpkin and milk and reduce heat to low while you combine everything
  6. Add about 1/2 cup of the pasta water to the vodka sauce before straining the noodles
  7. Strain noodles then add pasta to the large pan with sauce, mix well and enjoy while warm!

A few of my other favorite healthy pasta recipes from the blog:

Healthy Vegetarian Enchilada Pasta (gluten-free)

Healthy Chili Peanut Noodles with Crispy Sesame Tofu

6-ingredient Creamy Tomato Basil Pasta (gluten-free + dairy-free)

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

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Delicious Vegan Pumpkin alla Vodka Sauce (paleo)

5 from 1 reviews

Delicious Vegan Pumpkin alla Vodka Sauce that just so happens to be the creamiest most delicious healthy vodka sauce recipe with a pumpkin twist. And this recipe is paleo, nut-free, vegan, gluten-free and flipping dreamy!

  • Prep Time: 5 mins
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Yield: Serves 4 1x

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil or avocado oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon nutmeg
  • 4 ounce tomato paste
  • 1/2 cup vodka
  • 1 cup organic canned pumpkin
  • 1 cup non-dairy milk (I used coconut milk)
  • 1/2 cup veggie or chicken broth of choice
  • 1416 ounces gluten-free pasta of choice
  • Any garnishes or toppings you want (parm or vegan cheese is great!)

Instructions

  1. Bring a large pot of water to a boil then add in pasta and cook for about 13 minutes (or whatever the timing is on the package) and begin making vodka sauce.
  2. Warm oil and onion in a large pan and cook for about 5 minutes, stirring occasionally and sprinkle in garlic, pepper flakes and nutmeg.
  3. Add tomato pasta and stir to evenly coat onion. Continue to cook and stir for about 5 minutes. The paste will darken in color a bit.
  4. Add in vodka and stir to evenly combine and cook for about 2-3 minutes on medium heat (this is where the alcohol burns off)
  5. Stir in the pumpkin and milk and reduce heat to low while you combine everything
  6. Strain noodles then add pasta to the large pan with sauce, mix well and enjoy while warm!

Notes

*Store leftovers in fridge for 5 days. Reheat with a splash of water in microwave!

  • Author: Rachel