This creamy vodka pasta is built on a rich tomato base — onion and garlic sautéed until fragrant, tomato paste cooked down to a deep brick-red, and a splash of vodka to bring everything together before it simmers into a glossy sauce. Full-fat coconut milk stirred in at the end gives it that classic velvety vodka-sauce texture without ever needing traditional cream. Penne gets tossed right in the sauce with a bit of starchy pasta water so every piece is coated and clinging to that signature pink hue. Torn basil and a sprinkle of nutritional yeast finish each bowl with a fresh, savory lift that stands in beautifully for a cheesy edge. It's a comforting, restaurant-style pasta night that comes together in one skillet and one pot, and it's a solid pick for a vegan dinner rotation.
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Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt.
Pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you make the sauce.
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