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This recipe is fast! And delicious if you are wanting a creamy, tomato-based pasta but don't want real pasta. I use frozen spiralized butternut squash or zucchini, depending on my mood - but if you make your own - do it. I love how the sauce is creamy yet textured, slightly chunky. However, you can food process or blend your sauce to make it smooth too, and it only adds three minutes to the over all cook-time.

Grated parm is necessary for earthy depth, and fresh basil pulls everything together. You could sub parsley for the basil if you like, as well. This is a great quick dinner or lunch!

"If you prefer to spoon the sauce over the spaghetti rather than stirring it in, go for it."

Notes: Olive oil is regular.


Ingredients: 2 tbsp. olive oil, 1 small onion-diced, pinch of salt and pepper. 1/2 tsp. dried Italian herb blend, 1 can petite diced tomatoes, 1/2 tsp. sugar, 1/3 cup heavy cream, 1/4 cup vodka, 1/4 cup grated Parmesan cheese + more for garnish, fresh basil.

Serves 2.

1. Heat olive oil over medium-high heat in a skillet pan, add onion, salt, pepper and Italian herbs. Turn down to medium heat and cook for 7-10 minutes, until onion is browned and translucent.

2. Add sugar and tomatoes. Cook for 5 minutes, stirring frequently until some moisture is absorbed. (If blending, remove to food processor or blender and blend, then add back to pan.)

3. Pour in cream and vodka, stir to combine. Add parmesan and cook 2-3 more minutes. Tumble spiralized veg into the sauce and gently fold to coat.

4. Remove spaghetti to plates and garnish with parm and fresh basil leaves.

#veggie spaghetti #vodka sauce #Parmesan #cream #basil


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