Creamy Vegan Marry Me Pasta (30 Minutes!)
So creamy and infused with garlic and herbs, this vegan Marry Me Pasta is a plant-based twist on the viral favorite. Built around a rich sun-dried tomato sauce, it comes together in just 30 minutes. Perfect for a romantic date night - or double it and make it a family favorite.
Ingredients
Cashew Cream
- 1/3 cup (50 g) raw cashews soaked overnight
- 3 tbsp (24 g) nutritional yeast
- 3/4 cup (180 ml) water
Marry Me Pasta
- 5.3 ounces (150 g) uncooked pasta
- 2 tbsp (30 ml) oil from the sun-dried tomatoes jar
- 1 tbsp (14 g) vegan butter
- 5 cloves of garlic minced
- 1/2 cup (60 g) chopped sun-dried tomatoes
- 1 and 1/2 tbsp (21 g) tomato paste
- 3/4 tsp dried thyme
- 3/4 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup (240 ml) vegetable broth
- 1/4 and 1/8 tsp salt
- 1/4 cup chopped fresh basil
Instructions
Cashew Cream
- Make the cashew cream. Drain the soaked cashews and add them to a blender. Add the nutritional yeast and water and blend on high speed for 15-20 seconds, or until smooth. Set aside.
Marry Me Pasta
- Cook the pasta. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook it according to the package instructions. In the meantime, prepare the sauce.
- Sauté the garlic. Heat the oil and butter in a non-stick skillet over medium heat. Once hot, add the garlic and sauté for 2-3 minutes or until fragrant.
- Add the tomatoes and herbs. Then, add the chopped sun-dried tomatoes, tomato paste, thyme, onion powder, oregano, and red pepper flakes. Sauté for about 2 minutes, stirring regularly.
- Pour in the liquid ingredients. Add the vegetable broth, cashew cream, and salt. Let the sauce simmer for 3-4 minutes or until it has slightly thickened.
- Add the pasta. Drain the cooked pasta and add it to the pan. Toss to coat with the sauce, then cook for 1 more minute. Garnish with chopped basil and enjoy!
- Although this pasta tastes best when served the same day, you can refrigerate leftovers for up to 2 days.
Notes
Thin the sauce. If your sauce is too thick, thin it with a splash of the pasta cooking water or add more vegetable broth.
Don't overcook the pasta. Cook it until just al dente. It will finish cooking for another minute in the sauce.
Double it! This recipe yields 2 large servings. To serve the whole family, double or triple it and cook the sauce in a large deep pot or Dutch oven.
