Penne Alla Vodka with Mushrooms & Sun-Dried Tomatoes

This easy Vegetarian Vodka Pasta recipe is one you’ll want to make again and again! Mushrooms and sun-dried tomatoes add layers of flavor, it comes together quickly, and it’s simple to adapt whether you make your own sauce or use store-bought.

Vodka Penne Plus

There you are, wanting to throw together a real meal at home, but seriously not wanting to turn on the oven, chop a sky-high pile of veg, or use a ton of pans you’ll just have to scrub afterwards. Sound familiar? That’s pretty much every day here!

This super simple vegetarian vodka pasta is just the thing. Pasta with vodka sauce is delicious on its own, of course, but when you add in a few extras, it definitely earns a little “plus one.”

I originally conceived this as a meatless version of a pasta with chorizo and sun-dried tomatoes we like, swapping in some deeply-browned mushrooms for umami, keeping those tangy sun-dried tomatoes, and adding a bit of garlic and fresh basil for extra flavor. But believe me, the end result doesn’t taste like a compromise in any respect.

I’ve now been making this on repeat for almost five years, and it reliably wins over all members of the family, even if the little ones often do pick out the mushrooms. I can live with that!

Ingredient & Substitution Notes

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

• Penne or another dried pasta. Any shape is fine, as long as it has a few ridges or crevices where the sauce can cling.
• Vodka sauce. A good vodka sauce elevates even the simplest pasta to an indulgent experience! You can make your own homemade vodka sauce more easily than you may think, which truly puts a dish like this over the top, but it’s also great to keep a jar of high-quality sauce in the pantry so you can whip this up in truly no time when needed.
• Mushrooms. You can slice them yourself or purchase pre-sliced to save even more time. Use white mushrooms, baby Bellas (AKA cremini mushrooms), or any other variety you like.
• Sun-dried tomatoes. My favorite option for these is oil-packed, julienned sun-dried tomatoes, because they don’t need to be sliced and you can use the oil from the jar for cooking the mushrooms. Whole tomatoes can simply be sliced, though, and dry-packed sun-dried tomatoes will plump back up in the sauce, so it’s all flexible.
• Garlic.
• Fresh basil and grated Parmesan cheese.
• Sea salt or kosher salt, black pepper, and olive oil.

How To Make Vegetarian Vodka Pasta

1. Boil a large pot of water, salt generously (here’s why!), and cook the pasta just to al dente.
2. Meanwhile, prep your other ingredients and warm a drizzle of olive oil in a large skillet.
3. Add mushrooms to the skillet and cook about 5 minutes, until they are nicely browned. Stir in garlic, followed quickly by the sun-dried tomatoes and about 1 cup of sauce. Let this simmer until the pasta is done.
4. Stir in the drained pasta and add more sauce a bit at a time, stirring as you go to adjust the amount to your taste. I personally like when the pasta is nicely coated, but not drowning.
5. Sprinkle on a little fresh basil and grated Parmesan. Dig in!

Homemade Vodka Sauce Option

If you’re using sauce from the store, or that you made yourself ahead of time and stored in the fridge, obviously it’s pretty straightforward to simply add that directly from the jar. When making the sauce yourself at the same time as the meal, I recommend transferring the mushrooms, garlic, and sun-dried tomatoes out of the skillet when cooked, then using the same skillet to make a small batch of vodka sauce. Return the mushrooms to the pan along with the drained pasta, and proceed from there.

Serving Suggestions

Plate this pasta into low bowls or onto plates and sprinkle generously with grated Parmesan cheese and slivers of fresh basil or other Italian herbs, like rosemary or thyme.

Pair it or round out plates with a big green salad tossed with Italian dressing, an arugula Parmesan pine nut salad, or any roasted veggie – Ina Garten’s roasted broccoli is always a favorite in my house!

And you know a little garlic bread or homemade breadsticks are always the perfect touch to make this simple dish celebration-worthy.

Storage & Reheating

Leftovers keep well in the fridge for 3-4 days in any airtight container. Warm portions in the microwave for 1-2 minutes, or in a small saucepan over medium-low heat. If warming on the stove, add a very small splash of water or broth as needed to prevent sticking and loosen the sauce again.

I’ve yet to try freezing this recipe; if I do, I’ll come back and report how it goes!

Related Recipes

We love a great, simple, and reliable pasta recipe around here! Try my creamy pesto tortellini, roasted tomato pasta, lemon broccoli pasta, or lemon chicken pasta next.

Can’t get enough mushrooms? This spaghetti with mushrooms, oregano, and garlicky breadcrumbs and tortellini with mushrooms, butter, and Parmesan are perennial favorites of mine!

If you try this Vegetarian Vodka Pasta recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

This post was originally published in July 2019 and has been updated with fresh photos, more helpful information on substitutions and storage, and general housekeeping.