One Pot Vegan Vodka Sauce Pasta from The Easy Vegan. Review + GIVEAWAY!
•gluten-free option* •soy-free •no added oil This has all the ease you expect from a one-pot meal. You cook the pasta right in the creamy tomato sauce, which has the barest hint of vodka and mushrooms, carrots and eggplant.
Servings: 4
Ingredients
- 2½ cups 8 oz rotini pasta (*use gluten-free pasta)
- ¾ cup mushrooms, chopped small
- ¾ cup shredded carrots
- ½ cup minced eggplant
- 2 cups 18 oz vegan marinara sauce or Mushroom Red Pepper Pasta Sauce (page 85)
- 2 cups plain nondairy milk, unsweetened
- 1 tablespoon 15 ml vodka optional
- 2 teaspoons tomato paste
- 2 teaspoons nutritional yeast
- 1 teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon pepper flakes
- ⅛ teaspoon onion powder
- Salt to taste
Instructions
- Add everything but the salt to a deep skillet and push the pasta underneath the liquid. Bring to a boil, then turn the heat down to medium-low and simmer until the pasta is al dente, about 10 minutes.
- Stir every few minutes so everything doesn’t stick to the bottom of the pan. Cook for about 9 minutes or until the pasta is tender. The timing will vary depending on the shape and kind of pasta you use. Taste and add salt if needed.
Notes
Nutritional values based on one serving
Nutrition
Calories: 251kcal | Carbohydrates: 43g | Protein: 11g | Fat: 3g | Sodium: 820mg | Potassium: 847mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4875IU | Vitamin C: 11.2mg | Calcium: 186mg | Iron: 2.7mg