Marry Me Vegan Pasta – Creamy, Cozy, and Irresistibly Delicious

Introduction

This Marry Me Vegan Pasta is the plant-based version of the viral comfort food that’s creamy, tangy, and bursting with bold sun-dried tomato flavor — all without a drop of dairy. Inspired by the original “Marry Me Chicken” dish, this vegan pasta is so rich, comforting, and satisfying, it might just inspire a proposal.

Made with a silky cashew or coconut cream sauce, sautéed garlic, and sun-dried tomatoes, this dish tastes indulgent but uses wholesome, pantry-friendly ingredients. Ready in under 30 minutes, it’s perfect for romantic dinners, cozy nights in, or impressing guests — whether they’re vegan or not.

Ingredients Overview

Each component contributes to the decadent, creamy, and savory flavor profile of this unforgettable pasta.

Pasta

• Fettuccine, Linguine, or Rigatoni: Holds the creamy sauce well.
• Gluten-Free Pasta: Easily swaps in for dietary needs — look for brown rice or chickpea versions.
• Cook to al dente for the perfect texture.

Sun-Dried Tomatoes

• Oil-packed sun-dried tomatoes: Infuse the dish with deep, sweet-tangy flavor.
• Drain and slice into thin strips before sautéing.
• If using dry-packed, rehydrate in warm water for 10 minutes first.

Aromatics

• Garlic: Freshly minced and sautéed for savory depth.
• Shallots or Onions (optional): Add complexity and natural sweetness.

Creamy Base

• Raw Cashews (soaked): Blend into a rich, silky cream.
• Coconut Cream: Alternative for a nut-free version — choose unsweetened.
• Plant-Based Milk: Use oat, soy, or almond for thinning the sauce.

Flavor Enhancers

• Nutritional Yeast: Adds a cheesy, umami note.
• Lemon Juice: Balances the richness with brightness.
• Italian Seasoning or Basil + Oregano: Classic herbal profile.
• Red Pepper Flakes: Optional, for a little heat.
• Salt & Black Pepper: Essential for balance.

Garnish

• Fresh Basil or Parsley
• Vegan Parmesan (optional)
• Toasted Pine Nuts (optional for crunch)

Step-by-Step Instructions

1. Soak the Cashews (if using)

• Soak 1/2 cup raw cashews in hot water for at least 15–20 minutes, or overnight for easier blending.
• Drain and set aside.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook 10 oz pasta until al dente, then reserve 1/2 cup pasta water and drain.

3. Sauté the Aromatics

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Add 3–4 cloves minced garlic and 1/3 cup sliced sun-dried tomatoes.
• Sauté for 2–3 minutes until fragrant and softened.
• Optional: Add 1/4 cup chopped shallots for more flavor.

4. Make the Vegan Cream Sauce

In a high-speed blender, combine:

• 1/2 cup soaked cashews (or 1/2 cup coconut cream)
• 3/4 cup plant-based milk
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning

Blend until smooth and creamy.

5. Combine Sauce and Pasta

• Pour the blended cream sauce into the skillet with the garlic and tomatoes.
• Simmer on low for 2–3 minutes, stirring gently.
• Add drained pasta and toss to coat.
• Add a splash of reserved pasta water to loosen if needed.

6. Finish and Serve

• Stir in a handful of fresh basil or baby spinach if desired.
• Serve hot with a sprinkle of vegan parmesan and a crack of black pepper.

Tips, Variations & Substitutions

• Nut-Free Option: Use coconut cream or silken tofu in place of cashews.
• Extra Protein: Add sautéed mushrooms, chickpeas, or vegan chicken strips.
• Spicy Lovers: Add red pepper flakes or Calabrian chili paste.
• Pesto Twist: Stir in 1 tbsp vegan pesto for a green herbaceous finish.
• Thicker Sauce: Simmer a few extra minutes or add a touch more nutritional yeast.

Serving Ideas & Occasions

This Marry Me Vegan Pasta is perfect for:

• Date night dinners – romantic and indulgent
• Meatless Mondays – rich, comforting, and 100% plant-based
• Dinner parties – easy to impress with minimal effort
• Holiday spreads – a dairy-free showstopper

Pair it with:

• A simple arugula salad with lemon vinaigrette
• Crusty garlic bread or focaccia
• A glass of vegan white wine or sparkling water with herbs

Nutritional & Health Notes

This pasta is:

• Dairy-free and vegan
• Naturally gluten-free if using GF pasta
• Full of healthy fats and plant-based protein
• Rich in fiber and antioxidants from tomatoes and herbs

Estimated Per Serving:

• Calories: ~420
• Protein: ~13g
• Carbs: ~45g
• Fat: ~22g
• Fiber: ~5g
• Sugar: ~5g (from tomatoes)

For lighter options:

• Use zucchini noodles or chickpea pasta
• Thin the sauce with more plant milk for a lighter coating
• Reduce oil or skip added cheese substitutes

FAQs

Q1: Can I make this sauce without a blender?
A1: You’ll need a blender or food processor for cashew-based sauces. For a shortcut, use coconut cream and whisk it with seasonings in the skillet.

Q2: Is this pasta kid-friendly?
A2: Yes! It’s creamy, flavorful, and not spicy unless you add chili flakes. Great for introducing kids to dairy-free meals.

Q3: How long does it keep in the fridge?
A3: Store in an airtight container for up to 3 days. Reheat gently with a splash of plant milk to loosen the sauce.

Q4: Can I make it ahead?
A4: Yes — make the sauce ahead and refrigerate. Reheat before tossing with freshly cooked pasta.

Q5: Can I use store-bought vegan cream?
A5: Absolutely. Brands like Elmlea Plant Cream or Oatly Cream work well in place of the homemade sauce.

Q6: What’s the best pasta shape for this?
A6: Rigatoni, fettuccine, and penne all work beautifully — anything with ridges or width to carry the sauce.

Q7: Can I freeze the sauce?
A7: Yes! The cashew sauce freezes well for up to 2 months. Thaw overnight in the fridge and re-blend or whisk before using.

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