Description
This Vegan Marry Me Pasta is a creamy, dreamy pasta dish that’s perfect for a romantic dinner or an indulgent weeknight meal. Inspired by the viral ‘Marry Me Chicken’ but made 100% plant-based, this recipe features a luscious sun-dried tomato and cashew cream sauce infused with garlic, Italian herbs, and rich umami flavors. It’s quick to prepare, incredibly flavorful, and sure to become a staple in your vegan recipe collection.
Ingredients
Units
Scale
Pasta
- 12 oz (340g) pasta of choice (penne or rigatoni recommended)
Creamy Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1/3 cup raw cashews (soaked for 1 hour or boiled for 10 minutes)
- 1 cup unsweetened plant-based milk (soy, oat, or almond)
- 1 cup low-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Finishing & Garnish
- Fresh basil leaves, chopped
- Vegan parmesan cheese (optional)
- Zest of 1 lemon (optional)
Instructions
- Prep the Cashews: If you haven’t already soaked your cashews, cover them with boiling water and let them sit for 10 minutes to soften. Drain and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- Sauté Aromatics & Sun-Dried Tomatoes: In a large skillet over medium heat, heat olive oil. Add minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes, stirring constantly, until fragrant and garlic is lightly golden. Sprinkle in Italian herbs and red pepper flakes, stir, then turn off the heat.
- Blend the Sauce: In a blender, combine soaked cashews, plant-based milk, vegetable broth, nutritional yeast, lemon juice, a pinch of salt, and black pepper. Add the sautéed garlic and sun-dried tomatoes mixture. Blend until completely smooth and creamy, about 1-2 minutes.
- Simmer the Sauce: Pour the blended sauce back into the skillet. Bring to a gentle simmer over medium-low heat, stirring often. Cook 3-5 minutes, until thickened; adjust seasoning as needed. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Toss with Pasta: Add drained pasta to the sauce and toss until evenly coated. Cook together for 1-2 minutes so the pasta absorbs the flavors.
- Garnish and Serve: Plate the pasta and top with chopped fresh basil, vegan parmesan, and lemon zest if desired. Serve hot and enjoy!
Notes
- Soaking or boiling cashews ensures a velvety smooth sauce.
- Use gluten-free pasta for a gluten-free version.
- Adjust red pepper flakes for desired spice level.
- Leftovers keep well in an airtight container in the fridge for up to 3 days; the sauce will thicken, so add a splash of water or plant milk when reheating.
- You can substitute cashew cream with store-bought vegan cream if desired.
- Sun-dried tomatoes packed in oil have the most flavor, but pat them dry before chopping to avoid excess oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 415
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
