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Vegan vodka sauce pasta on a plate

Vegan Vodka sauce (TikTok Pasta)

Vegan Vodka Sauce Pasta is probably something you already know and love from TikTok. It’s creamy, indulgent and rich with tomatoey goodness. Try adding chilli flakes to take it to the next level!
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 616kcal
Author Jess & Dan


  • 300 g rigatoni pasta
  • 1 large onion - chopped
  • 4 cloves garlic - crushed
  • 800 g chopped tomatoes (2 cans)
  • ½ cup vodka
  • 150 g broccoli - cut into bite-size florets
  • ½ cup cashews - soaked in boiling water, just enough to cover the cashews
  • 2 tbsp vegan butter optional
  • ½ cup vegan parmesan - grated
  • 1 tbsp olive oil or oil spray
  • Salt & pepper

To serve:

  • fresh parsley - chopped


  • Soak the cashews in boiling water for an hour, the water should just cover the cashews. Once soaked, blend until smooth (with the water).
    ½ cup cashews
  • Cook the pasta according to package directions, drain and set aside. Rinse with cold water to help prevent the pasta from sticking together.
    300 g rigatoni pasta
  • In the same pan, fry the onion for 4-5 minutes over medium heat until soft. This can be with a splash of oil, oil spray or dry frying (optionally with a splash of water).
    1 tbsp olive oil, 1 large onion
  • Add the garlic and fry for another minute.
    4 cloves garlic
  • Pour in the tomatoes and vodka, stir well and then bring to a simmer.
    800 g chopped tomatoes, ½ cup vodka
  • Add the broccoli and simmer for 5 - 8 minutes.
    150 g broccoli
  • Stir in the cashew cream, vegan parmesan and butter (optional), until you have a lovely pink sauce.
    ½ cup cashews, 2 tbsp vegan butter, ½ cup vegan parmesan
  • Next, add in the cooked pasta and stir until every piece of pasta is coated in the sauce. Make sure it’s piping hot and then serve.
    Salt & pepper, fresh parsley


  • You can add red peppers or switch broccoli for red pepper.
  • Try serving with basil instead of parsley.
  • Optionally, you can serve with chilli flakes or add a chopped fresh red chilli with the onion at the beginning of the recipe.
  • Omit vodka if you don’t want to cook with alcohol. It will still taste delicious but slightly different.
  • Storage instructions – keeps well in the fridge for 3 days.
  • Freezing instructions – only cook the sauce, without the pasta or broccoli for best results. The sauce will freeze for three months. Defrost and heat thoroughly and then add cooked pasta and broccoli.
  • Nutritional information includes the vegan butter.


Calories: 616kcal | Carbohydrates: 78g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 492mg | Potassium: 823mg | Fiber: 7g | Sugar: 10g | Vitamin A: 736IU | Vitamin C: 55mg | Calcium: 123mg | Iron: 5mg