Vegan Vodka Pasta Bolognese

Vegan Bolognese

Creamy Vodka Pasta with Plant-Based Meat & Veggies: Your New Favorite Comfort Dish

There’s nothing quite like a big bowl of creamy, cozy pasta on a chilly night, am I right? Today, I’m sharing my spin on a classic vodka sauce pasta, but with a few healthy upgrades that you’re going to love. We’re talking rich, creamy tomato sauce, plenty of sautéed veggies, plant-based meat, and a touch of vodka to elevate all those delicious flavors. It’s comforting, filling, and sneaks in some serious health benefits too—especially for women over 50.

This pasta comes together in about 30 minutes, which makes it perfect for a weeknight dinner or an easy meal prep idea. The creamy vodka sauce feels indulgent, but with the plant-based ingredients and veggies, you can enjoy it guilt-free.

So, go ahead and grab your ingredients, pour yourself a glass of wine (or sparkling water with a twist of lime), and let’s make this together. Trust me, this is one you’ll come back to again and again.

Enjoy, and let me know how yours turns out!

Vegan Bolognese

Vegan Vodka Pasta Bolognese

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Twirl your fork into this creamy, dreamy vodka pasta sauce loaded with vibrant veggies and savory plant-based goodness. Perfect for those cozy fall nights when you want comfort but keep it light and nourishing! Did you know that the plant-based proteins and olive oil in this dish are heart-healthy and can help support bone density for women over 50? Keep it delicious, keep it healthy!
Course Main Course, Sauce
Cuisine Italian
Servings 5
Prep Time 10 minutes
Cook Time 20 minutes

Equipment

  • large pot/Dutch oven
  • large frying pan
  • handheld milk frother optional

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tbsp dried oregano
  • ½ tsp red chili flakes
  • 1 dash cayenne pepper
  • ½ onion diced
  • 2 tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup yellow squash diced
  • 1 cup green peas
  • 16 oz tomato sauce from Italy
  • 24 oz jar of your favorite pasta sauce
  • 1 cup plant milk, plain frothed or warmed
  • 1 shot Vodka
  • 1 package plant meat grounds, sautéed with 1 tsp garlic and 1 tbsp of diced onion
  • fresh basil for garnish
  • vegan Parmesan cheese for garnish
  • 1 lb of your favorite pasta cooked according to package directions

Instructions
 

  • Set stove top to medium heat.
  • Cover the bottom of a large pot/Dutch oven with olive oil. Add salt, pepper, garlic, oregano, chili flakes, cayenne pepper, and onion and sauté for two minutes.
    3 tbsp extra virgin olive oil, 2 cloves garlic, 2 tbsp dried oregano, ½ tsp red chili flakes, ½ onion, 2 tsp sea salt, 1 tsp fresh cracked black pepper, 1 dash cayenne pepper
  • Add celery, carrot, and squash and sauté for 5 minutes.
    1 cup celery, 1 cup carrots, 1 cup yellow squash
  • Reduce heat to simmer.
  • Froth or warm the plant milk and set aside
  • In a separate large frying pan, set heat to medium. 
  • Place olive oil, a few dashes of chili flakes, 1 clove minced garlic, and 1 tablespoon of onion and sauté for 1-2 minutes. Add the plant meat grounds and sauté while breaking apart the plant grounds until they resemble ground meat.
    3 tbsp extra virgin olive oil, 1 package plant meat grounds, sautéed with 1 tsp garlic and 1 tbsp of diced onion
  • Transfer the ground plant meat to the vegetable pot and stir until nicely combined.
  • Add tomato sauce and your favorite pasta sauce into the vegetable pot and stir well.  
    16 oz tomato sauce, 24 oz jar of your favorite pasta sauce
  • Next, add the peas to the mixture and stir. 
    1 cup green peas
  • Finally, add vodka and frothed plant milk and stir well.
    1 shot Vodka, 1 cup plant milk, plain
  • Increase to medium heat, let the sauce come to a low boil, and let it simmer for about 5 minutes. 
  • Serve with your favorite pasta. Garnish with fresh basil and Vegan Parmesan cheese. 
    fresh basil, 1 lb of your favorite pasta, vegan Parmesan cheese

Video

More About This Recipe

Simple Cooking Tips:

  • Froth Your Milk: Frothing your plant milk before adding it to the sauce creates a light, creamy texture that feels indulgent without the dairy. I like to use a handheld milk frother—super easy and fun!
  • The Vodka Trick: Don’t skip the vodka! It helps release the flavors of the tomatoes and adds a subtle richness to the sauce. If you’re avoiding alcohol, don’t worry—you can sub in vegetable broth or simply reduce the vodka by simmering the sauce a little longer.
  • Don’t Overcook the Veggies: To keep your veggies vibrant and full of texture, make sure to sauté them just until tender. You want that perfect balance of softness with a bit of crunch left in the carrots and celery.

Kitchen Tools to Make Your Life Easier:

  • A Good Dutch Oven: This is my go-to for making any type of pasta sauce. A Dutch oven allows you to sauté, simmer, and cook everything evenly, plus it retains heat beautifully.
  • Handheld Frother: For frothing that plant milk to perfection. It’s also great for making coffee or matcha in the mornings!
  • Microplane Grater: If you’re using fresh garlic and basil (which I highly recommend), a microplane makes it easy to grate the garlic super fine and creates fluffy little basil ribbons for garnish.
Let’s Get Cooking!
Tried this recipe?Let us know how it was!

Why You’ll Love This Recipe

First off, this isn’t your average vodka pasta—it’s packed with nutrient-dense ingredients that are great for your heart, bones, and overall well-being. Here’s why this dish is a win:

1. Olive Oil: We’re starting with a base of extra virgin olive oil, which is rich in healthy fats that support heart health and reduce inflammation. Studies show that women over 50 can particularly benefit from a Mediterranean diet rich in olive oil, which has been linked to lower rates of cardiovascular disease. A recent study published in The BMJ suggests that olive oil consumption may reduce the risk of coronary heart disease by up to 15%!

2. Plant-Based Meat: If you’re leaning toward more plant-based meals, this recipe is perfect for you. The plant-based meat adds a great source of protein without the cholesterol found in animal meats. Studies also show that plant proteins help maintain muscle mass, which is super important as we age, especially for women in post-menopause. Protein is essential to support healthy bones and keep us strong!

3. Tomato Sauce: Lycopene-rich tomatoes are one of the stars of this dish! Lycopene, a powerful antioxidant, has been linked to a reduced risk of certain cancers and helps protect skin from sun damage. Women over 50 can especially benefit from its heart-protective properties. Research from Harvard Health indicates that lycopene may reduce the risk of stroke and promote bone health, which is something we can all get behind!

4. Veggies Galore: Carrots, celery, peas, and squash bring this dish to life with their vitamins, minerals, and fiber. Fiber helps to support digestion, and the vitamins in these veggies, particularly vitamin A from carrots and peas, are great for maintaining healthy vision and immune function.

Stay cozy and happy cooking!

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