Dairy-Free Penne Vodka

Dairy-Free Penne Vodka — A vegan-friendly and easy recipe made with hummus instead of heavy cream! This is soon to be one of your all-time favorite pasta sauces.

I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!

Using hummus makes this dish full of plant-protein and fiber, and perfect for my #OneMorePlant movement! (No clue what I’m talking about? Check out this post!) A.K.A my way of showing how to incorporate more plant-foods into everyday dishes. Swapping out heavy cream for hummus gives this a kick of nutrition, but still keeps that creamy dreamy texture that is what makes this dish so delicious!

Sabra actually has over a dozen different hummus flavahs to choose from (roasted red pepper is my FAV!), but I thought the S.D tomato would be the best contender for the non-penne vodka eater, sun-dried tomato hater I am.

What makes this Dairy Free Penne Vodka Delicious & Healthy

• whole wheat pasta
• pasta water
• olive oil
• shallots
• garlic
• vodka
• tomato puree
• crushed red pepper flakes
• Sabra sun-dried tomato hummus
• salt
• parsley

How to make this Dairy Free Penne Vodka

Start by bring a large pot of water to a boil, and cooking 1 pound of whole wheat pasta according to package instructions. Drain (RESERVE 1/2 CUP PASTA WATER) and set aside.
Heat a large skillet over medium heat, and add 1 teaspoon of olive oil. Add 2 minced shallots to the pan, and cook until softened, or about 3 minutes. Add 2 minced garlic cloves to the pan, and cook for an additional 30 seconds.

Remove pan from heat, and add 1/4 cup of vodka. Reduce heat to low, and add pan back to stovetop. Cook mixture for 2 minutes, then add 1 (15 ounce) can of tomato puree, and 1/4 teaspoon of crushed red pepper flakes. Let sauce simmer for 5 minutes before stirring in 3/4 cup of Sabra sun-dried tomato hummus and cooked pasta. Add 1-2 tablespoons of pasta water at a time if sauce is too thick. Season to taste with salt, and top with chopped parsley before serving.

Pro Tips

• Make sure to REMOVE THE PAN FROM THE HEAT before adding the vodka to the pan. That is, unless you are a trained professional, or have a vendetta out for singed eyebrows.
• Want more of a cheesy flavor? Add 1/4 – 1/3 cup of nutritional yeast with the hummus. If you’re not strictly dairy-free, you can also use parmesan cheese.
• If you have leftovers (unlike this house), add some of the reserved pasta water called for in the recipe to the sauce to keep it from getting too thick.

FAQs

Can you freeze this dairy free penne vodka?

I have not tried freezing this recipe, so cannot say whether or not it holds up. My recommendation would be if you want to freeze it, make & freeze the sauce ONLY, and cook pasta when you are ready to serve to prevent the noodles from getting too soggy.

Can you taste the vodka?

I wouldn’t say you can taste the vodka, but it does give the sauce a tell-tale flavor that is hard to recreate without it. You CAN make the sauce without the vodka, but won’t have the same flavor profile as the one that includes it.

Is this recipe gluten-free?

As is, no it is not, but can easily be made gluten-free by using a gluten-free pasta instead of whole wheat.

Money-Saving Tips for the Penne Vodka Recipe:

Buy in bulk. If you use other ingredients like tomato puree, pasta, or (ahem) vodka, purchase bigger or bulk sizes for a better deal.

more pasta recipes:

Vegan Mac & Cheese {Cashew-Free}

Dairy-Free Alfredo Sauce

Balsamic Pasta Salad with Tofu

Did you make this recipe? Leave a comment & a rating to let me know how it came out!

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