Who doesn't love pasta alla vodka? Well this one is extra special because it has roasted tomatoes and garlic that make it super tasty, and coconut milk that makes it extra creamy. It also just so happens to be both vegan and gluten free. This is the perfect pasta for a busy and cold weeknight when you need something a little warming! You can also add more or less red pepper based on your spice preference.
2 lbs cherry or grape tomatoes
4 tbsp olive oil, divided
Salt and pepper to taste
1 head garlic
16 oz GF pasta of choice (I like any brown rice based GF pasta)
1 minced shallot
~1/2 tsp crushed red pepper flakes, depending on your spice preference
1/2 cup vodka
1 cup full fat coconut milk
2 tbsp nutritional yeast
optional fresh basil for topping
Preheat the oven to 400 degrees F.
Peel the outer layer from the garlic head and chop off the top tip, so that some of the cloves are exposed. This does not have to be perfect, you just want them to be exposed so you can squeeze out the cloves after roasting. Place cut side up on a large baking sheet.
Lay the tomatoes evenly on a large baking sheet. Drizzle everything with 2 tbsp olive oil and sprinkle with salt and pepper. Use your hands or a spoon to mix together so everything is coated. Roast in the oven for about 25 minutes or until the tomatoes burst and begin to turn golden brown.
In the meantime cook the pasta according to the box directions (make sure to save about 1/2 cup pasta water).
Once the tomatoes have cooled enough to handle, add them into a high speed blender and squeeze the garlic cloves out of the head into the blender. You can use all of the cloves or just a few, depending on how garlicy you want the sauce. Blend until smooth.
In a large pan, heat the remaining 2 tbsp of olive oil over medium heat and add the minced shallot. Cook for about 5 minutes. Add the red pepper and cook for another minute. You can use more or less red pepper depending on how spicy you like the pasta. A little red pepper goes a long way!
Add in the tomato sauce from the blender and vodka. Mix together and turn on low. Allow to simmer for about 10 minutes.
Stir in the coconut milk and nutritional yeast and allow to simmer for another 5 minutes. Add salt to taste.
Stir in the cooked pasta and pasta water.
Top with fresh basil if you would like and enjoy!