Vegan Linguine à la Vodka (with Palmini)
Creamy, rosy, dairy-free vodka sauce tossed with gluten-free hearts-of-palm linguini. Weeknight easy, restaurant energy.
POV: the kitchen suddenly smells like a cozy Italian trattoria. Candlelit vibes, glossy twirls, and a silky dairy-free vodka sauce—paired with gluten-free Palmini linguine so you get that restaurant moment on a weeknight. 🍝🕯️
Ingredients
2 cans Palmini linguine, well-rinsed (optional: 10-min warm water soak, drain)
2 tbsp olive oil
1 small shallot (or 1/4 onion), finely minced
3 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2–4 tbsp vodka
1 1/2 cups crushed tomatoes (or passata)
1 tsp dried oregano + pinch sugar
Creamy mix: 1/2 cup unsweetened dairy-free yogurt + 2–4 tbsp plant milk (whisk smooth; optional 1 tsp cornstarch for extra stability)
2 cups baby spinach
Optional add-in: 1 can butter beans, rinsed (15 oz)
Sea salt & black pepper
To finish: fresh basil, drizzle of olive oil, vegan parm (optional), lemon zest (optional)
Directions
Sauté. Warm olive oil in a wide skillet (med). Sauté shallot 2–3 min until translucent. Add garlic + red pepper flakes; cook 30–60 sec until fragrant.
Vodka. Splash in vodka; simmer 60–90 sec to soften the sharpness.
Tomatoes. Stir in crushed tomatoes, oregano, and a pinch of sugar. Simmer 6–8 min to reduce and concentrate (no tomato paste needed).
Make it creamy. Lower heat to low. Whisk yogurt + plant milk (add cornstarch if using). Temper by whisking in a ladle of hot sauce, then slowly stir the mixture back into the pan. Keep it hot but do not boil. Season to taste.
Greens first. Fold in spinach to wilt.
Optional protein. Add butter beans and warm 1–2 min.
Toss. Add Palmini; toss just 1–2 min to warm (don’t overcook).
Finish. Off heat, add basil, black pepper, a drizzle of olive oil, and vegan parm. Lemon zest if you like.
Tips
No alcohol? Swap vodka for 1–2 tsp lemon juice or white wine vinegar for brightness.
Tangy balance: If the sauce reads tangy (tomato + Palmini), round with 1–2 tsp nutritional yeast or a small drizzle of olive oil.
Texture tip: Rinsing Palmini well (and a quick warm soak) softens the hearts-of-palm bite while keeping a pleasant twirl.
Kelly’s Notes (make it yours)
Veggie swaps: Peas, artichoke hearts, roasted red peppers, or zucchini ribbons are all 💯.
Umami boosters: 2 tbsp finely chopped sun-dried tomatoes or 1 tsp white miso stirred into the tomato base.
Make-ahead: Sauce keeps 3–4 days in the fridge; rewarm gently (don’t boil) and toss with fresh Palmini.
Olive oil moment: Finish with your favorite fruity EVOO for that trattoria sheen.
Ingredient Spotlight: Palmini
Palmini is made from hearts of palm, naturally gluten-free and lower-carb than traditional pasta—perfect for a light but satisfying twirl. It drinks up sauce beautifully, so the dairy-free vodka sauce really shines.
✨ You get can 20% off Palmini products if you use my code: KELLYSGREENKITCHEN20.
FAQ
Can I use coconut milk instead of yogurt?
Yes—use 1/3–1/2 cup full-fat coconut milk. Keep heat low to prevent splitting.
What if I only have plain tomato sauce?
Use ~1 1/2 cups. Still reduce 5–6 min to concentrate before adding the creamy mix.
Kid-friendly heat?
Skip or reduce chili flakes; add at the end to your bowl.
Serve with a simple arugula salad, a mocktail with lemon, and a shower of basil. If you make it, make sure to tag me @kellysgreenkitchen_. I love seeing your creations!
