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
Italian Parsley, Panko Breadcrumbs, Basil, Baby Spinach, Vodka, Crushed Red Pepper, Coconut Sugar, Pumpkin Puree, Eggplant, Rigatoni, Green Lentils, Kosher Salt, Onion, Canned Tomato, Garlic, Cashews, Tomato Paste, Black Pepper, Garlic Powder, Onion Powder, Canned Roasted Red Peppers, Himalayan Pink Salt, Nutritional Yeast, Oregano, Extra Virgin Olive Oil, Bay Leaf, Chives, Canola Oil
Contains tree nuts (Cashews), wheat, cereals containing gluten.
Reviews
4.5
Based on 1407 reviews
Zach · 10/24/26
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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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