Bottom-Friendly Pasta Alla Vodka

But let's be honest...this is basically penne alla vodka...


  • 1 lb of your favorite pasta, preferably white pasta because whole wheat can cause bloating and gas in most people

  • 3 tbsp olive oil

  • 2-3 shallots, peeled and sliced in half

  • 2-3 garlic cloves, peeled

  • 1/2 C sun-dried tomato paste OR regular sun-dried tomato paste

  • 2 tsp crushed red pepper

  • 2 tbsp vodka

  • 1 C non-dairy, unflavored, unsweetened milk

  • 1/2 C vegan parmesan (NOTE: 1 C cashews, 3 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1 tsp salt blended together. That's it!)

  • 1 C spinach leaves

  • Basil, chopped

  • salt and pepper to taste


  1. In a large pot over medium-low heat, add olive oil, and once hot, add shallots and garlic. Cook for about 5-10 minutes stirring frequently until the shallots and garlic are browned. Remove the shallots and garlic from the pot, reserving as much of the oil as possible.

  2. Add sun-dried tomato paste and crushed red pepper flakes to the pot and raise the heat to medium-high. Cook for 1-2 minutes.

  3. Add the vodka and cook for another 1 minute.

  4. Slowly add the non-dairy milk to the tomato mixture until well combined.

  5. Add in vegan parmesan and use a whisk if needed to break up any clumps in the sauce.

  6. Once the sauce is smooth, add in cooked pasta, a splash of reserved pasta water, spinach, and basil. Toss to combine until the spinach is wilted down.

  7. Serve with additional vegan parmesan and basil garnished on top. Bottoms up!