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Dairy-Free Marry Me Pasta – Rich, Creamy & Vegan

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A rich, creamy, dairy-free pasta with sun-dried tomatoes, garlic, herbs, and a luscious cashew or coconut-based sauce. Perfect for weeknights, date nights, or anytime you want a comforting, elegant vegan meal.

Ingredients

Scale

  • 12 oz pasta (regular or gluten-free)

  • ¾ cup soaked cashews or ¾ cup coconut cream

  • ⅓ cup sun-dried tomatoes, chopped

  • 3–4 cloves garlic, minced

  • ½ small onion or shallot, finely chopped (optional)

  • 1 tbsp olive oil

  • ½ cup vegetable broth or reserved pasta water

  • 2 tbsp nutritional yeast (optional)

  • 1 tsp Italian seasoning

  • ½ tsp chili flakes (adjust to taste)

  • Salt and pepper, to taste

  • Optional: baby spinach, roasted veggies, vegan parmesan

Instructions

  • Soak cashews in hot water for 30 minutes (or boil for 10), then drain.

  • Cook pasta until al dente. Reserve 1 cup pasta water, then drain.

  • Sauté garlic, onion, and sun-dried tomatoes in olive oil for 2–3 minutes.

  • Transfer sautéed mix to a blender with cashews (or coconut cream), broth, nutritional yeast, spices, and seasonings. Blend until smooth.

  • Return sauce to skillet, warm through, then toss in cooked pasta.

  • Add optional greens or protein. Serve warm with fresh basil or vegan parmesan.

Notes

  • Store sauce in fridge up to 4 days or freeze for 2 months.

  • Use coconut cream for a quicker, blender-free version.

  • Customize with add-ins like mushrooms, kale, or vegan sausage.

Find it online: https://yumnexio.com/dairy-free-marry-me-pasta-rich-creamy-vegan/