Simple, practical, and full of everyday flavour, One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY! is a vegan, vegetarian Italian pasta made with 8 oz rotini pasta, mushrooms, chopped small, and shredded carrots in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4
- Category: Pasta
- Cuisine: Italian
Ingredients
- 2½ cups 8 oz rotini pasta ((*use gluten-free pasta))
- ¾ cup mushrooms, chopped small
- ¾ cup shredded carrots
- ½ cup minced eggplant
- 2 cups 18 oz vegan marinara sauce or Mushroom Red Pepper Pasta Sauce (page 85)
- 2 cups plain nondairy milk, unsweetened
- 1 tablespoon 15 ml vodka (optional)
- 2 teaspoons tomato paste
- 2 teaspoons nutritional yeast
- 1 teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon pepper flakes
- ⅛ teaspoon onion powder
- Salt (to taste)
Method
- Add everything but the salt to a deep skillet and push the pasta underneath the liquid. Bring to a boil, then turn the heat down to medium-low and simmer until the pasta is al dente, about 10 minutes.
- Stir every few minutes so everything doesn’t stick to the bottom of the pan. Cook for about 9 minutes or until the pasta is tender. The timing will vary depending on the shape and kind of pasta you use. Taste and add salt if needed.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
