Vegan Pasta alla Vodka
All the cozy, saucy, just-one-more-bite appeal of the original—minus the dairy and meat. A lush vodka sauce, built on slow-cooked tomatoes and roasted red peppers, turns glossy with cashew cream, while a touch of nutritional yeast brings the cheesy element. Draped over rigatoni, it’s finished with eggplant “meatballs,” packed with pumpkin and lentils for a hearty bite (and a little extra nourishment).
Nutritional facts
Protein
21g
Carbs
88g
Calories
660kcal
Fat
24g
Ingredients
Canned Tomato, Rigatoni, Eggplant, Panko Breadcrumbs, Onion, Pumpkin Puree, Baby Spinach, Extra Virgin Olive Oil, Cashews, Green Lentils, Tomato Paste, Vodka, Canned Roasted Red Peppers, Basil, Garlic, Nutritional Yeast, Italian Parsley, Canola Oil, Coconut Sugar, Onion Powder, Himalayan Pink Salt, Chives, Crushed Red Pepper, Black Pepper, Bay Leaf, Garlic Powder, Oregano, Kosher Salt
Contains cashews, coconut, cereals containing gluten, wheat.
Reviews
4.5
Based on 809 reviews
Lynn · 04/16/26
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About Emily Peck
Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!
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