If you’re looking for a comforting and creamy pasta dish that’s both delicious and vegan, look no further than this Pumpkin alla Vodka. A delicious Vegan Rigatoni with Pumpkin Vodka Sauce, this dish combines the rich flavors of pumpkin and coconut milk with zesty tomato paste and fresh herbs, creating a sauce that is both indulgent and wholesome. The addition of vodka adds depth and complexity, while the vibrant greens like kale or spinach provide a nutritious boost. Perfect for a cozy dinner, this recipe is not only easy to make but also sure to impress both vegans and non-vegans alike. Serve it up with a sprinkle of nutritional yeast for a cheesy flavor, and enjoy a bowl of deliciousness that celebrates the best of plant-based cooking!
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1/4 cup tomato paste
- 4 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1/4 tsp. freshly grated nutmeg
- 1/2 cup vodka
- 1 cup canned pumpkin puree
- 3/4 cup canned full-fat coconut milk
- 1 tsp. kosher salt, divided
- 1 lb. dry rigatoni pasta
- 1 bunch lacinato kale (stemmed and chopped) or 4 cups fresh baby spinach
- 1 to 2 Tbsp. fresh thyme leaves
- Nutritional yeast or vegan Parmesan for garnish (optional)
Instructions
1. **Boil Pasta:** Bring a large pot of salted water to a boil.
2. **Sauté Vegetables:** In a Dutch oven or large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Season with 1/2 tsp. salt.
3. **Add Tomato Paste and Spices:** Stir in the tomato paste, minced garlic, crushed red pepper flakes, and nutmeg. Cook for about 3 minutes until the tomato paste darkens.
4. **Deglaze with Vodka:** Add the vodka to deglaze the pan, scraping up any browned bits. Let it simmer for 3-5 minutes to cook off some alcohol.
5. **Combine Pumpkin and Coconut Milk:** Mix in the pumpkin puree, coconut milk, remaining 1/2 tsp. salt, and a few grinds of black pepper. Reduce heat to low.
6. **Cook Pasta and Kale:** Once the pasta water is boiling, cook the rigatoni until almost al dente. If using kale, add it in the last minute of cooking. (If using spinach, add it directly to the sauce instead.)
7. **Combine Pasta and Sauce:** Drain the pasta and kale, reserving 1 cup of the cooking water. Add the pasta and kale to the sauce.
8. **Adjust Consistency:** Stir in reserved pasta cooking water gradually until the sauce is smooth and coats the pasta. Mix in fresh thyme leaves and garnish with nutritional yeast or vegan Parmesan if desired.
Enjoy your delicious vegan rigatoni with pumpkin vodka sauce!
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