Marry Me Pasta
This vegan Marry Me Pasta is so rich, flavorful, and satisfying, it just might inspire a proposal. Hot pasta is tossed in a luscious, creamy cashew sauce infused with garlic, sun-dried tomatoes, tomato paste, and fresh basil for a lucious, romantic dish that feels indulgent but comes together in just 30 minutes. It’s easy enough for a weeknight and impressive enough for date night. Creamy, comforting, and 100% dairy-free, this pasta is the one.
Servings:
Ingredients
For the pasta:
- 12 oz(s) pasta any shape (gluten-free if preferred)
For the cashew cream:
- ½ cup(s) raw cashews (softened if needed, see step 1)
- ½ cup(s) water
For the sun-dried tomato sauce:
- 1 tablespoon(s) olive oil (sub water or broth for oil-free)
- 5 clove(s) garlic sliced
- ½ cup(s) sun-dried tomatoes drained if packed in oil, sliced
- 1 cup(s) water
- 3 tablespoon(s) tomato paste
- ½ cup(s) fresh basil chopped (plus more for garnish)
- Salt and pepper to taste
- Optional for garnish: extra fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan
Instructions
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight. Softening the cashews first helps them blend into a smooth, creamy sauce.
- Make the cashew cream: Add the cashews and 1/2 cup fresh water to a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
- Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve some cooking water, then drain and set aside.
- Make the sauce: In a large pan, heat olive oil over medium heat. Add garlic and sun-dried tomatoes. Sauté for about 60 seconds until the garlic is fragrant. Reduce the heat and stir in the blended cashew cream, 1 cup fresh water, tomato paste, and basil. Stir until heated through and gently bubbling, 1–2 minutes. Remove from heat.
- Combine and serve: Add cooked pasta to the sauce and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve hot with your desired garnishes.
Notes
Make-ahead: Sauce can be made in advance and stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. To reheat, warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
Add protein: Stir in crispy tofu, vegan sausage, white beans (like chickpeas or butter beans), or cooked lentils.
Add veggies: Try tossing in spinach, kale, or arugula at the end so it wilts slightly. You can also mix in roasted broccoli, zucchini, mushrooms, or cherry tomatoes.
Customize the sauce: Boost flavor with 1 - 2 tablespoons nutritional yeast, 1 teaspoon red pepper flakes, or 1/2 teaspoon dried thyme or oregano.
Nut-free option: Sub 1 cup unsweetened vegan heavy cream, full-fat coconut milk, hemp cream, or plain plant-based yogurt.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 487kcal | Carbohydrates: 80g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 122mg | Potassium: 913mg | Fiber: 6g | Sugar: 10g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg
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