Instant Pot Vegan Pasta With Vodka Sauce

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!

Jump to:

• Pasta Ingredients
• How to Make This - Step by Step
• Quick Facts and Common Questions
• Try these other delicious recipes!
• Recipe

Pasta Ingredients

*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 ⅛th 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 is if the cream dissolves 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: ⅛th 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.

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 it 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 a 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 quickly 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

Is it freezer-friendly?

Yes, ideally take it out and leave it 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 it in a sealed container.  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 stovetop and add a splash of Silk Dairy-Free Whipping cream. Stir over medium heat until creamy and all pasta has been reheated evenly.

Try these other delicious recipes!

Creamy Vegan Gnocchi

Bison Spaghetti

Cheesecake Factory Tomato Basil Pasta

Vegan Burrito Bowl

Recipe