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
20g
Carbs
87g
Calories
630kcal
Fat
21g
Ingredients
Canola Oil, Chives, Bay Leaf, Extra Virgin Olive Oil, Oregano, Nutritional Yeast, Himalayan Pink Salt, Canned Roasted Red Peppers, Onion Powder, Garlic Powder, Black Pepper, Tomato Paste, Cashews, Garlic, Canned Tomato, Onion, Kosher Salt, Green Lentils, Rigatoni, Eggplant, Pumpkin Puree, Crushed Red Pepper, Vodka, Baby Spinach, Basil, Panko Breadcrumbs, Italian Parsley
Contains cashews, cereals containing gluten, wheat.
Reviews
4.4
Based on 188 reviews
Adam · 08/04/25
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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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