Vegan One-Pot Tomato Vodka Pasta
This Vegan One-Pot Tomato Vodka Pasta is so easy to make, it's creamy, and it's even toddler-approved!
Ingredients
- 16 ounces penne pasta
- 1 tablespoon olive oil
- ½ onion , chopped
- 3 garlic cloves , minced
- 3 cups water
- 1 (15 ounce) can tomato sauce
- ¾ cup full-fat coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon sugar, I use coconut sugar
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil, (or use fresh!)
- ½ teaspoon dried oregano
- ¼ cup vodka
- 1 (15 ounce) can chickpeas , drained and rinsed
- 1 cup parsley , chopped
Instructions
- In a large pot, saute the onions and garlic in olive oil for about 2 minutes over medium heat. I use pre-minced garlic to save me time!
- Next, add all of the remaining ingredients except for the vodka, chickpeas, and parsley and stir to combine. Cover it and bring it to a boil.
- Once it's boiling, lower the heat and simmer for about 10 minutes, stirring occasionally.
- Add the vodka, chickpeas, and parsley. Continue cooking, uncovered, until the pasta is al dente, about 8 more minutes.
Notes
This pasta is best when served right away so that it can maintain its creamy texture. If you are reheating it later, I would suggest adding some olive oil to the pasta after reheating and then mixing it around to achieve a somewhat creamy texture again.
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