Vegan Marry-Me Pasta

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.

Course Dinner

Cuisine American, Italian-Inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 486kcal

Author Melissa Huggins

Equipment

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)

US Customary - Metric

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.

Notes

High-speed blender: Creates ultra-smooth cashew cream quickly. If using a standard blender, soak the cashews for 4-6 hours or overnight in the fridge, to ensure they soften enough to blend smoothly. If you have a very powerful blender such as a Vitamix, you can skip soaking altogether.

Protein Additions: For extra flavor, heartiness, and protein, brown 1–2 crumbled or sliced Italian-style vegan sausages (I like Field Roast) in a little oil for 3–5 minutes, drain on paper towels, then stir in at the end or serve as a topping. Crispy baked tofu, roasted chickpeas, or white beans folded in at the end are nice for extra substance, too.

Leftovers: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave with a splash of water or plant-based milk to loosen the sauce.

Nutrition