Amazing vegan vodka sauce tossed with ziti, topped with vegan Mozzarella. Baked until golden brown. There’s nothing more comforting than a cheesy pasta dish smothered in tomato sauce! This Vegan Baked Ziti Alla Vodka will take you right back to your childhood, oh the nostalgia of eating pasta for almost every meal!
Made with Native Forest Coconut Milk by Lauren of Rabbit & Wolves
- 16 oz. Ziti or Penne
- 2 tsp. Olive oil
- 1 Shallot, chopped
- 3 Cloves Garlic, chopped
- 28 oz. Can Crushed Tomatoes
- 2 tsp. Tomato paste
- 1/3 C. Vodka
- 1/2 C. Coconut milk, full fat( I used Native forest coconut cream from Edward and Sons)
- 1/4 C. Nutritional yeast
- 1/8 tsp. Red Pepper flakes
- Salt and Pepper to Taste
- 1 C. Vegan Mozzarella style cheese, I used Trader Joe’s brand
Cook pasta according to package directions. Make sure it is al dente and not over cooked since you will be baking it.
While the pasta is cooking, make the vegan vodka sauce. In a medium sized sauce pan, heat the olive oil on medium high. Add the chopped shallot and chopped garlic. Saute for a minute or so until the shallot becomes translucent.
Now add the crushed tomatoes and tomato paste. Stir to combine, and reduce heat to medium low. Now add the vodka and stir. Then simmer for 5-7 minutes to reduce the vodka and develop the flavors.
Season with a little salt and pepper, then add the coconut milk and the nutritional yeast. Stir to combine.
Add the red pepper flakes, then simmer for a few more minutes. Taste and add more salt and pepper if needed. Turn off the heat.
Preheat the oven to 375 degrees.
Once the sauce and pasta are done, toss the pasta and the sauce together.
Next, pour half the pasta into a baking dish, top with half the vegan cheese, then pour the remaining pasta on top and top with remaining cheese.
Bake at 375 degrees for 8-10 minutes until all the cheese is melty. Serve immediately…..perhaps with vegan garlic bread?