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Instant Pot Vegan Pasta With Vodka Sauce

This pasta is already vegan and can easily be gluten free!
Servings: 6
Jump to Recipe
Time: 20 mins

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Instant Pot Vegn Pasta with Vodka Sauce on a plate with red wine being poured in a glass in the background

This Instant Pot Vegan Pasta with Vodka Sauce is an easy meal with amazing flavor that the whole family will love! It’s ready in less than 20 minutes (including prep!) and it’s a one-pot pasta recipe! Plus, it’s so creamy that you would never know it’s vegan!

 

Pasta Ingredients

Instant Pot Vegn Pasta with Vodka Sauce Ingredients

 

How to Make This – Step by Step

  1. Prep. Dice onions and mince garlic.
  2. Saute. Turn on the Instant Pot and press the Saute button to activate the saute function for 5 minutes. Add avocado oil to pot.
  3. Make the house smell good! Once the oil starts to sizzle and the pot feels warm, add the onions and garlic and saute until fragrant and the onions are translucent. About 3-4 minutes.
  4. Flavor it up. Add the red pepper flakes and tomato paste and continue to saute, stirring constantly to keep from burning. Saute for 1 more minute.
  5. Deglaze! Add vodka and stir to get all the good bits from the bottom mixed in. This is called deglazing the pan. Add the vegetable broth and stir.
  6. Pasta time. Add dry pasta to the pot and gently press down to be mostly covered in broth. It’s alright if the pasta is not totally covered in liquid, but they should be 95% covered.
  7. Seal and cook. Turn the Instant Pot to Pressure Cook and set the timer for 6 minutes. Seal the lid and let it go! It will take 10 minutes or so to build up pressure and then the time will start to run down. If for some reason the pressure cooker gives you burn message, simply release any built up pressure, open the lid, and add more vegetable broth until the pasta is mostly covered.
  8. Let it rest. Once the timer goes off, let the pot naturally release pressure for 4 minutes, up to 10 minutes is fine.
  9. Ok, go time! Manually quick release any remaining pressure and open the lid
  10. Add the cream. Add dairy free whipping cream, torn fresh basil, and salt and pepper to taste. Start by adding 1 cup of whipping cream and mixing gently. You may need to add up to 1 ½ cups depending on what type and what brand of pasta you use. Keep adding until you have reached your desired creamy texture.
  11. Enjoy! Finish by gently stirring in the parmesan and enjoy!

 

 

Quick Facts and Common Questions

Does this meet my dietary needs?

This recipe is vegan and could easily be gluten-free depending on the pasta used. Because gluten-free pasta is typically made with a stiffer vegetable or plant (like chickpea pasta or lentil), it can take longer to cook to al dente. When swapping for gluten-free pasta, we recommend adding 1 minute to the pressure cook portion (7 minutes on the timer).

 

How many bowls should I plan for this meal?

1 Instant Pot (yeah, for a one-pot meal!)

 

How long does this keep?

5 days in the fridge

 

Is it freezer friendly?

Yes, ideally take out and leave in the fridge overnight to thaw before reheating to enjoy.

 

Is this meal prep friendly?

Yes! This easy recipe is a great meal prep option. Just keep in a sealed container (like this one).  But, this is ready so quickly that it makes for great weekday dinners

 

How do I reheat this?

Pop in the microwave for 2 minutes or put in a pot on the stove top and add a splash of Silk Dairy-Free Whipping cream. Stir over medium heat until creamy and all pasta has been reheated evenly.

 

Can I pack this for lunch?

Yup! Just keep it cold.

 

Substitution Options

*All substitution options are a 1:1 substitution unless noted otherwise.

Barilla Protein+ Pasta: Any type of pasta can be used in place of this Barilla Penne Pasta, including gluten-free. If using gluten-free, add 1 minute of pressure cooking time (7 minutes).  Banza is another great high protein, low carb option. Barilla Protein Pasta and Banza are both available in most Targets nationwide.

Vodka: You can substitute water and a squeeze of lemon juice (about 1/8th of a teaspoon).

Tomato Paste: Tomato sauce such as marinara sauce, fresh tomatoes, or crushed tomatoes can be used but the flavor will be much less intense. If using any of these substitutes, use 1 cup in place of the tomato paste and reduce vegetable broth by a ½ of a cup (2 ½ cups).

Avocado Oil: Olive oil can be used.

Silk Dairy-Free Whipping Cream: Regular whipping cream or half and half will work but it will not be as creamy. Other non-dairy whipping creams may work but have not been tested. Sown Unsweetened Oat Creamer will also work. Both of these are available online here, at Whole Foods, and at some Targets. Oatly oat creamer will NOT work because it separates when coming in contact with the acid from the tomato paste. Other non-dairy creamers may work but have not been tested. A good rule of thumb, if the cream will dissolve in your coffee, then it will work in this recipe! Coffee is also very acidic, so it’s a simple test to do before going out to buy this.  You can also use cashew cream to thicken the pasta by soaking 1 cup of cashews in 1 cup of water overnight. Then add everything to a blender and blend until smooth. Add this directly to your vodka pasta in place of whipping cream.

Vegetable Broth:  Any stock can be used, including chicken broth or beef broth if not vegan or vegetarian.

Minced Garlic: ¾ teaspoon of garlic powder can replace 1 tablespoon of minced garlic.

Basil: 1 teaspoon of dried basil can be used.

Sweet Onion: Any onion can be used.

Red Pepper Flakes: 1/8th of a teaspoon of cayenne can be used or this can be left out. If omitting, I recommend adding 2 tablespoons of diced sun-dried tomatoes (if you have them) or 1 tablespoon of Italian seasoning for some extra depth of flavor!

Salt and Black Pepper: Sorry, no substitute for this.

Dairy-Free Parmesan: Regular shredded parmesan cheese can be used or your favorite dairy-free brand. This can also be left out (it won’t affect the creaminess much). Our favorite brand is Follow Your Heart Dairy-Free Parmesan, available at Target and many other retailers! It has a great taste and is very meltable!

Add-ins: Some additions you can make to this pasta dish include fresh vegetables such as bell pepper, zucchini, or squash. If adding these vegetables we recommend sauteing with the onions and garlic.

 

Fun Fact! 

Ok, today’s fun fact is about Vodka! Did you know vodka was originally used only for medical purposes? It was prescribed by doctors for a wide variety of alignments. We now know that a small amount can help your arteries stay healthy, mitigate high fever, stress, and bad breath, and assist in hair growth (maybe it really does put hair on your chest??). Nowadays, it can often be found in people’s liquor cabinets, rather than medicine cabinets. But, you should check the expiration date. Vodka should be used within 12 months of opening. And while it can be consumed after, the flavor will be weaker and it does run the risk of getting you sick. Always use your nose and best judgment to decide if you should be enjoying that vodka tonic. (Source)

 

Try these other delicious recipes!

Creamy Vegan Gnocchi

Ranch BLT Pasta Salad

Cheesecake Factory Tomato Basil Pasta

Vegan Burrito Bowl

 

Instant Pot Vegan Pasta with Vodka Sauce on a white plate with a glass of red wine and tomatoes in background

Instant Pot Vegan Pasta With Vodka Sauce

Servings: 6
Total Time: 20 minutes
This Instant Pot Vegan Pasta with Vodka Sauce is an easy meal with amazing flavor and creamy texture that the whole family will love!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: Instant Pot, Pasta, sauce, vegan, vodka
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 648 kcal

Ingredients

  • 2 tbsp avocado oil
  • 1/2 onion
  • 1 tbsp garlic
  • 6 oz tomato paste
  • 1/2 tsp pepper flakes
  • 1/2 cup vodka
  • 3 cups vegetable broth
  • 14.5 oz penne pasta
  • 1 cup dairy free Parmesan cheese
  • 1 1/2 cup dairy free whipping cream
  • 1/4 cup fresh basil (torn)

Instructions

  • Dice onions and mince garlic.
  • Turn on the Instant Pot to Saute for 5 minutes and add avocado oil.
  • Once the oil starts to sizzle and the pot feels warm, add the onions and garlic and saute until fragrant and the onions are translucent.  About 3-4 minutes.
  • Add the red pepper flakes and tomato paste and continue to saute, stirring constantly to keep from burning.  Saute for 1 more minute.
  • Add vodka and stir to get all the good bits from the bottom mixed in.  This is called deglazing the pan.  Add the vegetable broth and stir.
  • Add dry pasta to the pot and gently press down to be mostly covered in broth.  It’s alright if the pasta is not totally covered in liquid, but they should be 95% covered.
  • Turn the Instant Pot to Pressure Cook and set the timer for 6 minutes.  Seal the lid and let it go!  It will take 10 minutes or so to build up pressure and then the time will start to run down.
  • Once the timer goes off, let the pot naturally release pressure for 4 minutes, or up to 10 minutes max.
  • Manually release any remaining pressure and open the lid
  • Add dairy free whipping cream, torn basil, and salt and pepper to taste.  Start by adding 1 cup of whipping cream and mixing gently.  You may need to add up to 1 ½ cups depending on what type and what brand of pasta you use.  Keep adding until you have reached your desired creamy texture. 
  • Finish by gently stirring in the Parmesan and enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.

Nutrition

Calories: 648kcal | Carbohydrates: 62g | Protein: 18g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 991mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1790IU | Vitamin C: 8mg | Calcium: 267mg | Iron: 2mg
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