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
630
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
Reviews
4.4
Based on 150 reviews
I loved this dietary accessible option to a classic meal!
Phyllis · 06/06/25
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About Emily Peck
Emily 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 longtime vegan, she strongly believes in the power of plants to help nourish and heal the mind and body. With experience in culinary and nutrition aspects of addiction & 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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