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Spicy & Cheesy Red Pepper Vodka Pasta

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 3-4 servings


Spicy, cheesy, red pepper vodka pasta with fresh basil & chilli flakes.


  • 2 cups dry shell pasta
  • 3 tbsp vegan butter or olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, de-seeded and chopped
  • 1/4 cup tomato paste
  • 2 tbsp vodka
  • 1/2 cup coconut milk
  • 1 tsp chilli flakes
  • 1 cup vegan cheese shreds
  • fresh basil for garnish


  1. Boil pasta according to package directions. Drain and set aside.
  2. In a large skillet or pot, add the vegan butter and heat until sizzling. Add the onion, garlic and bell pepper and cook 5 minutes until softened.
  3. Add the tomato paste, vodka and coconut milk and simmer 3 minutes until thickened slightly.
  4. Add to a blender and blend until smooth. Remember, when blending hot liquids, remove the plug in the center of the blender lid and cover loosely with a tea towel to let steam escape so it doesn’t explode!
  5. Add sauce and pasta back to skillet and stir to combine. Heat on low-medium. Add chilli flakes and vegan cheese and stir, heating until cheese is melted. Serve with fresh basil, if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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