Vegan Vodka Pasta Bolognese
Rate This Recipe:
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!
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.
Tried this recipe?Let us know how it was!