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This Vegan Marry Me Pasta is a creamy, dairy-free pasta recipe inspired by the popular "Marry Me" dish. Sun-dried tomatoes, garlic, and a bold, savory sauce come together to create a comforting, crowd-pleasing meal that's simple enough for weeknights but impressive enough to serve to guests.
If you want dinner to feel special without turning it into a whole production, give this Vegan Marry Me Pasta a go. It's bold, saucy, and deeply satisfying - perfect for date night, guests, or just treating yourself on a random Tuesday when plain pasta won't cut it.
Serve it straight from the pan, finished with fresh basil, cracked pepper, a sprinkle of vegan parmesan cheese, and a pinch of chili flakes for heat. There are no complicated steps, and it's just as easy and full-flavored as my one-pot creamy tomato pasta and my pasta de ceci. You'll love it!
Ingredients + Substitutions
Here's what you'll need to pull this Marry Me Pasta together:
- Raw Cashews: Use raw, not roasted, for the cleanest flavor.
- Non-dairy Milk: Unsweetened almond or soy milk is my first choice. Oat milk adds extra creaminess but can slightly mute acidity.
- Olive Oil: Neutral oils work, but you lose depth.
- Onion: Yellow onion provides gentle sweetness. White onion is sharper and less ideal here.
- Garlic: Fresh cloves matter here since jarred garlic lacks aroma.
- Red Pepper Flakes: Brings gentle heat. Substitute a pinch of cayenne or Aleppo pepper if needed or omit.
- Sun-Dried Tomatoes: Provides concentrated umami. Oil-packed or dry-packed both work, but dry-packed should be rehydrated briefly.
- Tomato Paste: Adds subtle caramelized notes. This is key to avoiding a flat sauce.
- Oregano: Italian seasoning can substitute, but it will be less focused.
- Thyme: A pinch of marjoram works well as a substitute.
- Paprika: If unavailable, use a mild chili powder.
- Nutritional Yeast: Provides cheesiness while thickening the sauce. Do not skip unless replacing with vegan parmesan blended into the sauce.
- Lemon Juice: Vinegar works in a pinch, but lemon tastes cleaner.
- Baby Spinach: Kale works, but must be chopped finely and cooked a few minutes longer.
How to make Vegan Marry Me Pasta
First, soak your cashews in hot water for 20 minutes and use that time to prep the rest. Then you are ready to go! Here's what you'll need to do:
- Cook pasta according to package instructions, until al dente. Save 1 cup of pasta water before draining. Add the cashews and non-dairy milk to a blender.
- Blend until creamy and smooth, then set aside.
- Heat oil in a skillet over medium heat, then add onion and sauté until translucent, about 4-5 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Stir in the sun-dried tomatoes, tomato paste, and dry spices. Sauté for a few minutes until slightly darkened and fragrant.
- Reduce the heat, then pour in the cashew cream and the remaining milk. Season with salt and pepper, then gently simmer for 3-5 minutes, until the sauce thickens slightly. Stir in the nutritional yeast and lemon juice.
- Stir in the nutritional yeast and lemon juice.
- Add pasta to the pan and toss, then add small amounts of pasta water as needed to loosen the sauce.
- Stir in the spinach and cook for a few minutes until just wilted. Adjust the seasoning if needed.
- Remove from heat and finish with fresh basil and vegan parmesan, if desired. Serve hot.
FAQs
It's perfect served as a stand-alone meal. However, if you want something extra, pair it with my vegan Caesar salad, a simple arugula salad, roasted broccolini, and garlic bread, or my easy no-knead artisan bread to complement the creamy sauce.
More pasta recipes to love
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Recipe
Vegan Marry-Me Pasta
Ingredients
- 12 oz short pasta (Rigatoni, penne, or cellentani work well)
- 1 cup raw cashews , soaked in hot water for 20 minutes and drained (*see note)
- 1 cup unsweetened unflavored plant-based milk (almond, oat, or soy), divided
- 2 tablespoons olive oil
- 1 small yellow onion , finely diced
- 4 cloves garlic , minced
- ½ teaspoon red pepper flakes , adjust to taste
- ½ cup sun-dried tomatoes , drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon sweet paprika
- 1 teaspoon fine sea salt + more for pasta water
- ¾ teaspoon freshly ground black pepper
- ¼ cup nutritional yeast
- 1 tablespoon fresh lemon juice , more to taste
- 2 cups baby spinach
- Fresh basil for serving
- Vegan parmesan for serving (optional)
Recommended Equipment
- Colander
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, add the soaked cashews and ½ cup of the plant-based milk to a high-powered blender. Blend until completely smooth and creamy. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Stir in the sun-dried tomatoes, tomato paste, oregano, thyme, and sweet paprika. Cook for 1-2 minutes, stirring, until fragrant and slightly darkened.
- Reduce the heat to medium-low and pour in the cashew cream and remaining ½ cup plant-based milk. Season with salt and pepper and stir to combine. Gently simmer for 3-5 minutes, until the sauce thickens slightly. Stir in the nutritional yeast and lemon juice.
- Add the cooked pasta to the skillet and toss to coat. Add reserved pasta water a little at a time as needed to loosen the sauce until glossy and silky.
- Fold in the baby spinach and cook for 1-2 minutes, just until wilted. Taste and adjust seasoning as needed.
- Remove from heat and finish with fresh basil and vegan parmesan, if desired. Serve hot.
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