Whole30 Creamy Vodka Pasta

Indulge in the rich and indulgent flavors of this Whole30 Creamy Vodka Pasta, a healthier, dairy-free twist on the classic Italian comfort food. This recipe replaces traditional pasta with tender, roasted spaghetti squash, making it gluten-free and Whole30-compliant. The creamy, tomato-based vodka sauce is made luscious with coconut milk, while red pepper flakes and fresh basil bring vibrant depth to every bite. Perfectly balanced with aromas of garlic and onion, this guilt-free dish is ready in just one hour and serves as a crowd-pleasing main course. Whether you're following a Whole30 plan or simply looking for a wholesome, comfort-food favorite, this recipe delivers all the flavor without the compromise.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large compliant spaghetti squash
• 2 tablespoons olive oil
• 1 small yellow onion
• 3 garlic cloves
• 15 ounces canned tomatoes
• 2 tablespoons tomato paste
• 0.25 cup vodka
• 0.5 cup coconut milk
• 0.5 teaspoon red pepper flakes
• 0.25 cup fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil and place face down on a baking sheet. Roast for about 30-40 minutes until tender.

Step 3

While the squash is roasting, finely chop the onion and garlic.

Step 4

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.

Step 5

Add the garlic and cook for an additional 1-2 minutes until fragrant.

Step 6

Pour in the canned tomatoes and their juices into the skillet, breaking them up with a spatula. Add the tomato paste and stir to combine.

Step 7

Stir in the vodka and let the mixture simmer gently for 5-7 minutes to allow the alcohol to cook off.

Step 8

Reduce the heat to low and mix in the coconut milk. Allow the sauce to simmer for a few minutes until thickened.

Step 9

Add the red pepper flakes, salt, and pepper, stirring well to distribute evenly.

Step 10

Remove the skillet from heat and stir in the fresh basil leaves.

Step 11

Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl, mimicking pasta.

Step 12

Combine the squash with the vodka sauce, tossing gently to coat evenly.

Step 13

Serve immediately, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(1756.8g)

Amount per serving	% Daily Value*
Calories	961.8

Total Fat 44.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 6.3g
Cholesterol 8.5mg	0%
Sodium 3137.3mg	0%
Total Carbohydrate 105.5g	0%
Dietary Fiber 25.2g	0%
Total Sugars 53.7g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 393.7mg	0%
Iron 7.9mg	0%
Potassium 2610.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 6.0%

Carbs: 48.4%