Creamy Vegan Gigi Hadid Pasta
This Vegan Gigi Hadid Pasta is my vegan twist on Gigi Hadid's infamous spicy vodka pasta sauce recipe. It's rich, creamy, and guaranteed to be a crowd pleaser! All you need is 30 minutes and 12 pantry staple ingredients.
Ingredients
- 8 oz penne gluten free (optional)
- 2 tbsp olive oil
- 2 tbsp garlic, minced approx 4 cloves
- ⅔ cup tomato paste
- 1 cup full fat coconut cream
- ½ cup vegan parmesan cheese
- 2 tbsp vegan butter
- ¼ tbsp salt
- ¼ tbsp black pepper
- ½ tbsp crushed red pepper
- ¼ cup fresh basil, diced
- ⅓ to ½ cup of reserved pasta water
Instructions
- Cook the penne according to the package. When the penne is done cooking, do not forget to reserve ½ of the starchy pasta water for your sauce.
- While the penne is cooking, begin making your sauce. Using a large skillet over meduim heat, add the oil and garlic.
- Once the garlic begins fragrant (approx 1-2 minutes), add the tomato paste and whisk. It will be thick and not the easiest to whisk, but try your best, as it will help cook the paste and integrate the garlic. Continue to whisk while it cooks.
- Once the tomato paste turns a brick in color (it will appear a deeper red) or, after 4 minutes, add in the hard portion of the coconut cream, Whisk the coconut cream to fully mix it with the tomato paste. It will turn an orange color.
- When the mixture is combined, reduce to a low temperature and add in the butter and parmesan cheese. Mix until combined and cook for 2 minutes.
- Add in the pasta water, starting with ⅓ cup. Mix the pasta water into the sauce to add creaminess. If this is enough creaminess for you, do not add any more pasta water. If you prefer a little more creaminess (I do), add the additional water that you reserved.
- Stir in basil and allow to simmer for 3 minutes.
- Pour the cooked penne directly into the sauce and mix until the penne is coated.
- Add salt and pepper for taste. Enjoy!
Notes
Important Tips:
You must use full-fat unsweetened coconut cream from a can. You will use the hard solidified cream on the top of the can, not the milky liquid.
You can find full-fat coconut cream at your local grocery store. It is usually in the canned veggies section or it may be with the Asian or Mexican products.
Please note, coconut cream and coconut milk are NOT the same.
Substitutions:
You may use any type of pasta for this recipe.
You can replace the olive oil with butter at 1-1 ratio.
You may omit crushed red pepper should it be too spicy for you.
Storage + Reheating:
Refrigerator: This pasta is best served immediately. However, if you do need to make it ahead of time, make the sauce (without the pasta water) and store it in an air-tight container in the fridge for up to 2 days prior.
Then, when you are ready to eat it, cook your pasta and reserve the pasta water. Gently reheat the sauce in a skillet on low, then add in the pasta water, mixing it together.
Freezer: I do not recommend freezing the pasta with the sauce on it. If you do need to freeze it, only freeze the sauce portion of the recipe (without the reserved pasta water) in an air-tight container. Allow defrosting for 24-48 hours.
Then, when you are ready to eat it, cook your pasta and reserve the pasta water. Gently reheat the sauce in a skillet on low, then add in the pasta water, mixing it together.
Do not forget to reserve your pasta water! This will enable the sauce to be creamier.
Nutrition
Calories: 457kcalCarbohydrates: 56gProtein: 15gFat: 19gSaturated Fat: 8gTrans Fat: 1gCholesterol: 9mgSodium: 1091mgPotassium: 659mgFiber: 4gSugar: 7gVitamin A: 1409IUVitamin C: 10mgCalcium: 187mgIron: 3mg
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