Spicy Cajun Vodka Pasta without Vodka

5 from 7 votes

Spicy Cajun Vodka Pasta without Vodka

This alcohol-free Vodka pasta is a fabulous pasta dish that features sweet roasted tomatoes, al dente rigatoni, and lots of cream! Use coconut cream for a vegan take or full-fat milk for richness and you have a meal in just 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: cajun, classic, creamy, dairy-free, dinner, easy, food, healthy, homemade, indulge, lunch, pasta, plant-based, rigatoni, savory, spicy, vegan, weeknight meals

Servings: servings

Calories: 358kcal

Author: Shanika

Ingredients

1 (16 oz.) package rigatoni pasta (You can substitute w/ your own fave pasta!; See Notes for GF option.)
2 Tbsps Extra virgin olive oil
4 garlic cloves, minced
1 teaspoon cajun seasoning
1-2 tsps red pepper flakes
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 (13 oz.) can full-fat coconut cream or milk
6 Tbsps tomato paste, organic
2 Tbsps white cooking wine
1 tablespoon fresh parsley, for garnish
1 teaspoon Arrowroot starch + 2 Tbsps water (For thickening sauce, optional)

ROASTED HERB TOMATOES:

2 cups roasted herb tomatoes, halved

US Customary - Metric

Instructions

ROASTED HERB TOMATOES:

Preheat your oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
Follow my Roasted Herb Tomatoes recipe for this step.

TO MAKE THE PASTA:

To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
In a 5 Qt. cocotte or pot over medium-high heat, add the olive oil and let it heat. Add the garlic and sauté until soft and translucent.
Add in the cajun seasoning, red pepper flakes, smoked paprika, and dried oregano, stirring until combined. Stir in the tomato paste followed by the coconut cream or milk and white cooking wine. Continue stirring until completely combined and the sauce begins to thicken and become smooth. NOTE: If the sauce isn't thick enough, mix together arrowroot + water in a bowl until "milk-like" and stir into sauce.
When the pasta is done, drain it and add it to the sauce reducing the heat to low, stirring until sauce fully coats + sticks to pasta. Add in the roasted tomatoes, slightly tossing them together. Remove from heat and serve. Garnish with fresh parsley, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional Penne pasta works perfectly!

Nutrition