Print

Dirty Martini Pasta (Vegan) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

A vibrant and tangy vegan pasta inspired by the classic Dirty Martini cocktail. This quick 20-minute dish features pimento-stuffed olives, garlic, lemon zest, and a splash of gin or vodka, all tossed with your choice of pasta for a flavorful and unique meal.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: American-Italian Fusion
  • Diet: Vegan

Ingredients

Pasta

  • 8 oz pasta of choice (gluten-free if preferred)

Sauce

  • 1 tablespoon olive oil
  • 4 cloves garlic (thinly sliced)
  • 1/2 cup (about 14 olives) pimento-stuffed olives (roughly chopped, plus more for garnish)
  • 1 tablespoon lemon zest
  • 1 shot gin or vodka (3 tablespoons)
  • 1/4 cup reserved pasta water
  • 2 tablespoons olive brine
  • 2 tablespoons vegan butter
  • 1 1/2 tablespoons lemon juice

Garnish

  • 1/4 cup fresh parsley (roughly chopped)
  • Black pepper (to taste)
  • Additional olives (optional)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil and cook the pasta according to package directions. Before draining, reserve 1/4 cup of pasta cooking water to use in the sauce. Drain the pasta and set aside.
  2. Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium-high heat. Add the thinly sliced garlic and sauté for about 60 seconds until fragrant. Then add the roughly chopped pimento-stuffed olives and lemon zest, stirring and cooking for another 1–2 minutes until the mixture becomes fragrant and the garlic starts to brown slightly.
  3. Simmer with Spirit: Pour in the shot of gin or vodka and simmer the mixture for a minute or two to let the alcohol cook off and flavor meld.
  4. Add Liquids and Vegan Butter: Stir in the reserved pasta water, olive brine, lemon juice, and vegan butter. Allow the vegan butter to melt fully into the sauce, creating a silky texture.
  5. Toss Pasta and Serve: Add the cooked pasta to the skillet, tossing thoroughly to coat every strand with the flavorful sauce. Garnish with freshly chopped parsley, freshly cracked black pepper, and extra olives if desired. Serve immediately while hot.

Notes

  • For a gluten-free dish, use gluten-free pasta.
  • If vegan butter is unavailable, use a plant-based margarine as a substitute.
  • The alcohol content cooks off during simmering, but if avoiding alcohol, substitute with vegetable broth and a splash of lemon juice for flavor.
  • Adjust the amount of olive brine to taste for saltiness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to loosen the sauce.

Find it online: https://cheftinaskitchen.com/dirty-martini-pasta-vegan-recipe/