Vegan spaghetti alla vodka

Vegan spaghetti alla vodka

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 575 kcal
, Fat: 19 g
, Carbohydrate: 81 g
, Protein: 16 g

The vodka pasta sauce provides an interesting range of flavours. It is sweet but also savoury due to the garlic, with a little spice from the chilli flakes. The sauce is traditionally served with penne. I personally like spaghetti, so that the pasta is fully covered in sauce. Simply use your own favourite pasta!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp tomato puree
450 g puréed tomatoes
1 tbsp balsamic vinegar
½ tsp salt
¼ tsp chilli flakes
2 tbsp vodka
2 dl coconut milk


400 g spaghetti
salted water, boiling
½ bunch basil, leaves torn off
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How it's done

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Heat the oil in a non-stick frying pan. Sauté the garlic, add the tomato puree and cook briefly. Add the passata and balsamic, season, simmer for approx. 5 mins. Add the vodka, simmer for approx. 3 mins. Pour in the coconut milk and heat up. Cover the sauce and set aside.


Cook the spaghetti in boiling salted water until al dente, drain and add to the sauce, mix well. Serve the spaghetti with basil.

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