Dairy-Free Penne Vodka — A vegan-friendly recipe made with hummus-based sauce instead of heavy cream! This pasta dish is a healthy, fiber, and protein-packed dinner for any night of the week!
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!
I like to think of this blog as a safe place, where you and I can share things honestly with no judgement. So if I’m being honest, I’ve never actually had penne vodka before.
..Okay, maybe once. Not enough to know that replacing the signature creme-de-la HEAVY CREAM in the dish with hummus is doable.
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!
Luckily I have a in-home Penne Vodka connoisseur on my hands. ( Hi, Mr. Rob!) All I can say is that this dish didn’t even last 6 hours in this house. Emily: 1 Penne Vodka: 0
Another cinch in the being honest belt, I am NOT a sun-dried tomato fan. It tastes like leather. Sun-dried tomato hummus? In pasta? And..V.O.D.K.A?!?! Fan-girl.
Sabra actually has over a dozen different hummus flavahs to choose from (roasted red pepper is my FAV!), but I thought the S.D tomat would be the best contender for the non-penne vodka eater, sun-dried tomato hater I am.
- 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.
- 1 lb whole wheat pasta*
- 1/2 cup pasta water
- 1 teaspoon olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup vodka
- 1 (15 ounce) can tomato puree
- 1/4 teaspoon crushed red pepper flake
- 3/4 cup Sabra sun-dried tomato hummus
- salt, to taste
- fresh parsley, chopped
- Bring a large pot of water to a boil.
- Cook pasta according to package directions, and set aside.
- In a large skillet, heat oil over medium heat.
- Add minced shallot, and cook until softened, or about 3 minutes.
- Add minced garlic, and cook another 30 seconds.
- Remove pan from heat, and add vodka.
- Add pan back to heat, and reduce to low .
- Cook for an additional 2 minutes, then add tomato puree and red pepper flakes.
- Let sauce simmer for 5 minutes, and stir in hummus.
- Add pasta to pan, and mix to coat.
- Use pasta water, a couple tablespoons at a time if needed if sauce is too thick.
- Sprinkle with chopped parsley before serving.
*can be substituted with gluten-free pasta if desired.
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Make it a great day!
Have you ever had penne vodka?
What’s your favorite hummus flavor?