Vegan One-Pot Tomato Vodka Pasta
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Ask and you shall receive! You asked for more one-pot dinners, so today I’m sharing my latest and greatest Vegan One-Pot Tomato Vodka Pasta! It’s creamy, it’s delicious, and it’s toddler-approved! We even gave some to our 10-month-old and he gobbled it right up!
One-pot meals are my new favorite thing. They are SO easy and require very little clean-up. This one-pot dinner is ready in just 30 minutes and is what I would call pretty “low maintenance”!
This Vegan One-Pot Tomato Vodka Pasta has the perfect mix of sweet and savory flavors. It’s not too foreign, so it is more palatable for little (picky!) kids. You can easily doctor it up and add more veggies or even cheese if you’re okay with it not being vegan.
How to Make Vegan One-Pot Tomato Vodka Pasta
1. In a large pot, saute the onions and garlic in olive oil for about 2 minutes over medium heat. I use pre-minced garlic to save me time! It is a game-changer!
2. Next, add all of the remaining ingredients except for the vodka, chickpeas, and parsley and stir to combine. Cover it and bring it to a boil.
3. Once it’s boiling, lower the heat and simmer for about 10 minutes, stirring occasionally.
4. Add the vodka, chickpeas, and parsley. Uncover the pot and continue cooking until the pasta is al dente, about 8 more minutes.
It is best when served right away so that it can maintain its creamy texture. If you are reheating it later, I would suggest adding some olive oil to the pasta after reheating and then mixing it around to achieve a somewhat creamy texture again.
This pasta pairs well with a big hunk of warm bread and a beautiful side salad! Check out my ebook, 30-Minute Healthy Vegetarian Family Dinners, for 5 easy bonus salad recipes!
More Delicious Pasta Recipes
Healthy Mac and Cheese for Kids
Creamy Roasted Red Pepper Rigatoni
Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Vegan One-Pot Tomato Vodka Pasta
Ingredients
- 16 ounces penne pasta
- 1 tablespoon olive oil
- ½ onion , chopped
- 3 garlic cloves , minced
- 3 cups water
- 1 (15 ounce) can tomato sauce
- ¾ cup full-fat coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon sugar, I use coconut sugar
- 1 1/2 teaspoons salt
- 1 teaspoon dried basil, (or use fresh!)
- ½ teaspoon dried oregano
- ¼ cup vodka
- 1 (15 ounce) can chickpeas , drained and rinsed
- 1 cup parsley , chopped
Instructions
- In a large pot, saute the onions and garlic in olive oil for about 2 minutes over medium heat. I use pre-minced garlic to save me time!
- Next, add all of the remaining ingredients except for the vodka, chickpeas, and parsley and stir to combine. Cover it and bring it to a boil.
- Once it’s boiling, lower the heat and simmer for about 10 minutes, stirring occasionally.
- Add the vodka, chickpeas, and parsley. Continue cooking, uncovered, until the pasta is al dente, about 8 more minutes.