Vegan Gigi Hadid Pasta Recipe (Without Vodka)
Today we are making the (Vegan) Gigi Hadid Pasta Recipe (Without Vodka)! This famous pasta dish went viral on social media back during the pandemic, where supermodel Gigi Hadid herself posted an Instagram story making her Spicy Vodka Sauce Pasta. Today’s dish is a slight twist on that – it doesn’t contain alcohol and it isn’t super spicy. But it is a delicious, creamy tomato sauce coated over farfalle pasta (or the pasta of your choosing). It’s one of my favorite hearty meals to make for the whole family!
How does it get all its creaminess without dairy, you ask? There’s a secret ingredient here – full-fat, canned coconut milk! Coconuts are rich in healthy fats, providing a base for this creamy sauce that acts like heavy cream in terms of the richness. A cup of coconut milk is used in the same proportion as a cup of heavy cream or whole milk would be used, but without any animal products.
Why You’ll Love This Vegan Gigi Hadid Pasta Recipe
Based off Gigi’s Favorite: This recipe is popular due to Gigi Hadid posting it on her platform, but creamy pasta dishes with vodka sauce have been well-known for quite some time, even before this dish blew up online. Basing this recipe off of the ingredients used in her spicy vodka pasta, we use coconut milk for creaminess and to make this recipe dairy-free, then gluten-free pasta and oil, garlic and onion in the base for all the aromatic flavors to come through!
Alcohol-Free: This dish doesn’t contain alcohol like the traditional vodka pasta does. This is great for those who don’t drink, or those who are underage but want to try this recipe out. Plus, alcohol usually has refined sugars, and eliminating the alcohol eliminates the added sugars as well.
Substitutions: Milk, Tomato Sauce & Pasta
Coconut Milk: Full-fat, canned coconut milk does wonders for the richness of this sauce! Specifically, make sure it’s canned and full-fat, not carton and not any light, reduced-fat version of the milk. You can use a reduced-fat (lite), canned version if needed, but the dish will definitely lose some of its richness. Do not substitute with any carton milks!
Note that if you buy a can of full-fat coconut milk and refrigerate it overnight, a thick white substance will rise to the top. This is the separation of the coconut cream on top of the can and the coconut water that separates underneath. Just give the can a good shake or stir to incorporate both separated layers and combine it back into coconut milk before using.
If you’re looking for a non-coconut based milk, try using vegan heavy whipping cream. Or use oat milk for a reduced fat option.
Pasta Sauce: Find a vegan pasta sauce that doesn’t contain added sugars, to keep it refined sugar-free. Some pasta sauces also contain animal products. Check the label to make sure there are no meat, egg or dairy products. Alternatively, you can use tomato sauce or tomato paste, but it won’t have all the spices and herbs that pasta sauce usually has (I used a garlic & herb pasta sauce). In that case, you can add additional spices as needed.
Pasta: I used a gluten-free farfalle pasta here, but you can use any type of pasta shape you desire – gluten-free or not. The texture of the gluten-free pasta was just like regular pasta in this dish, so it was friendly for all dietary types. Penne pasta will be a great option for this dish, but it can even be made with macaroni, pasta shells or spaghetti.
Substitutions: Oil & Aromatics
Oil: Good quality extra-virgin olive oil works the best here. Virgin olive oil, regular olive oil, or even avocado oil can work too. Check the section below on selecting a high-quality olive oil.
Onion: Red onion (purple onion) was used here, but white onion can be a substitute. White onion or yellow onions are sweeter than purple onions. These are the best for caramelizing to build flavor for a pasta dish.
Garlic: Use fresh garlic for the freshest taste, not pre-crushed garlic cloves or pre-made paste. I’ve found that the pre-made stuff contains preservatives and completely changes the flavor, at least from the brand I tried out.
Choosing a High-Quality Olive Oil
When selecting olive oil for this recipe, here are some tips to ensure you’re using a high-quality oil:
Look for Extra-Virgin: Opt for extra-virgin olive oil. This is the highest grade of olive oil, obtained from the first pressing of the olives. It boasts a superior taste and aroma compared to other varieties.
Check the Label: A reputable brand and transparent labeling are indicators of quality. Look for phrases like “cold-pressed” and “unfiltered,” as these indicate minimal processing and maximum flavor retention.
Origin Matters: Consider the origin of the olive oil. Oils from regions like Italy, Greece, and Spain are often celebrated for their exceptional quality and diverse flavor profiles. Single-origin oils can offer unique nuances that add depth to your dish.
Packaging: Olive oil is sensitive to light and heat, which can degrade its quality. Choose oils in dark glass bottles or metal cans, as these protect the oil from exposure to light.
Vegan Gigi Hadid Pasta Recipe (Without Vodka) Recipe Notes
- Top with fresh herbs and spices to serve this dish! Red pepper flakes, fresh basil leaves, fresh parsley, thyme, oregano or other herbs will add a lot more flavor to the dish.
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If you make this Vegan Gigi Hadid Pasta Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Gigi Hadid Pasta Recipe (Without Vodka)
Equipment
- Large Saucepan or Large Skillet
Ingredients
- 3 tbsp extra virgin olive oil
- 4 medium garlic cloves finely grated
- 1 large purple onion sliced lengthwise
- 1 cup pasta sauce
- 2 tsp lemon juice
- 2¼ cups canned coconut milk
- 1 cup reserved pasta water
- 3 cups cooked, gluten-free farfalle paste
- pink salt as per taste
- black pepper as per taste
- ½ tsp chili flakes optional
Instructions
- Cook the pasta in a pot of salted water, according to the package instructions. Make sure to reserve 1 cup of the pasta water as written in the ingredient list above.
- Measure the 3 cups after cooking the pasta. Set aside.
- Heat a skillet over low heat.
- Once heated, add the oil, garlic and onion.
- Stir with a rubber spatula for a few minutes to soften.
- Once the garlic and and onion are softened, add in the rest of the ingredients, except the pasta, and allow it to come to a boil over high heat.
- Once boiling, add in the cooked and drained pasta and stir it around until coated with the mixture.
- Allow the pasta mixture to simmer back over medium heat, constantly stirring so it doesn't stick to the bottom of the pan and burn.
- Allow it to thicken until the desired consistency, then turn off the heat.
- Add the pasta to serving bowls. Serve hot!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to 2 days.
