There’s just something about a cozy pasta night at home that feels elite. Especially on a Friday night when everyone’s exhausted, the kitchen is a little chaotic, and you want something comforting without ordering takeout again. This Creamy Plant-Based Spicy Rigatoni Vodka Pasta is one of those recipes that tastes way fancier than the amount of effort it actually takes. The sauce is rich, creamy, garlicky, and has that classic vodka sauce flavor… but completely dairy-free thanks to soaked cashews blended into the sauce.

This is the kind of recipe I love because it hits that perfect middle ground between comfort food and nourishment. You can keep it classic with regular rigatoni, or bump up the protein with chickpea or quinoa pasta if you want something a little more balanced and filling.

I also love serving this I love serving this Creamy Plant-Based Rigatoni Vodka Pasta with:

• a giant crunchy salad
• roasted broccoli
• sourdough garlic bread
• a glass of wine
• or honestly just straight from the pot while standing in the kitchen as a tired mom

The cashew cream makes the sauce unbelievably silky without needing heavy cream, and the vodka helps deepen the tomato flavor and gives it that classic restaurant-style taste. Don’t skip the garlic either! This recipe is garlic-forward in the best way.

I fully believe cozy pasta can still fit into a healthy lifestyle. Food should feel satisfying, social, comforting, and fun too. That balance is something I care about a lot as a dietitian, and recipes like this are exactly why.

Whether you’re making this for date night, girls night, family dinner, or just because it’s Friday and you survived the week… this pasta absolutely delivers.

If you love cozy dinners like this Creamy Plant-Based Rigatoni Vodka Pasta, you’d also love my Lazy Girl Dinners cookbook.

Creamy Plant-Based Spicy Rigatoni Vodka Pasta

Ingredients

• 1 lb rigatoni pasta
• 3 tbsp olive oil
• 4–5 cloves garlic, minced
• 1 (28 oz) can whole peeled tomatoes
• 1 tsp coconut sugar
• 2 tsp salt
• 1/4 cup vodka
• Crushed red pepper flakes (optional)

Cashew Cream

• 1/2 cup raw cashews, soaked
• 1/2 cup water

Instructions

1. Cook rigatoni according to package instructions until al dente. Reserve a little pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and sauté for about 1 minute until fragrant.
3. Add tomatoes, coconut sugar, and salt. Break tomatoes apart with a spoon and simmer for a few minutes.
4. Stir in vodka and let simmer for about 5 minutes so the alcohol cooks off.
5. Make the cashew cream by blending soaked cashews with water until completely smooth.
6. Carefully add tomato mixture to the blender with the cashew cream and blend until creamy and silky smooth.
7. Return sauce to the pan, toss with cooked rigatoni, and add a splash of pasta water if needed to thin the sauce.
8. Top with crushed red pepper flakes and serve warm