I’ve transformed the rich, creamy classic Penne alla Vodka into a low FODMAP, dairy-free sauce that’s decadent without the heaviness. Roasted tomatoes and carrots are blended into a silky orange sauce that replaces cream, making it ideal for serving over gluten-free pasta.
This version of vodka sauce is a staple in my kitchen. It’s lighter than the traditional cream-based recipe and relies on roasted vegetables for body and sweetness. The carrots and a small amount of fennel add natural creaminess and balance the tomatoes’ acidity, so the sauce tastes lush without any dairy, nuts, or coconut-based thickeners.
Roasting the tomatoes, carrots, and fennel concentrates their flavors and caramelizes their natural sugars. Once blended with vegetable stock or water, the mixture becomes a velvety sauce that clings beautifully to pasta. If you aren’t following a low FODMAP protocol, you can add garlic or shallot to the roasting pan, but this version showcases how simple ingredients can produce a deeply satisfying sauce while remaining gentle on sensitive stomachs.
