Pasta Alla Vodka

A clean recipe for pasta alla vodka! The rich and creamy sauce is made with cashew cream rather than the butter, dairy cream and cheese used in conventional versions.

Pasta alla vodka 3
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  • 1 large can (35 ounces San Marzano tomatoes)
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic (sliced very, very thin)
  • 1/2 cup finely chopped onion
  • 2 tablespoons tomato paste
  • Unrefined sea salt (to taste)
  • 10 ounces whole grain penne
  • 2 tablespoons Vodka (I like Devotion Vodka)
  • 1/2 cup water
  • 3/4 cup cashews
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon crushed red pepper
  • Fresh basil (chopped)


  1. Add the tomatoes to a blender container and process until smooth and creamy. Set aside.
  2. Bring a large pot of salted boiling water to a boil.
  3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and onion; saute for 6 to 7 minutes, or until onion is soft. Stir in the tomato paste and season with salt. Add the pureed tomatoes and simmer for 5 minutes.
  4. Add the penne to the boiling water and cook according to package directions. Drain (but do not rinse the pasta!) and set pasta aside.
  5. In a high speed blender, add the vodka, water, cashews and coconut sugar; process on high speed until mixture is smooth and creamy. Pour the vodka-cashew cream in with the tomato sauce. Simmer for 10 minutes. Add the crushed red pepper and season with salt to taste.
  6. Add the cooked pasta in with the sauce and toss to coat. Cook over low heat for 2 to 3 minutes.
  7. Serve warm with chopped fresh basil.

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