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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

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