Vegan spaghetti alla vodka

Name: Vegan spaghetti alla vodka
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 dl coconut milk; 3 garlic cloves; ½ bunch basil; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 400 g spaghetti; 2 tbsp tomato puree; 450 g puréed tomatoes; ½ tsp salt; ¼ tsp chilli flakes; 2 tbsp vodka

Vegan main dish sauce

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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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!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Sauce
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

Spaghetti
400 g	spaghetti
	salted water, boiling
½ bunch	basil, leaves torn off

How it's done

Sauce

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.

Spaghetti

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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