Marry Me Vegan Pasta – Creamy, Spicy & Irresistible
This Marry Me Vegan Pasta features a creamy, dreamy sun-dried tomato sauce made entirely dairy-free. It’s rich, garlicky, and ready to win over anyone at the table.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
Ingredients
Scale
- 10 oz pasta (rigatoni, fettuccine, etc.)
- 1/2 cup raw cashews, soaked (or 1/2 cup coconut cream)
- 3/4 cup unsweetened plant milk
- 1/3 cup oil-packed sun-dried tomatoes, sliced
- 3–4 garlic cloves, minced
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Fresh basil for garnish
- Olive oil, for sautéing
Instructions
- Soak cashews in hot water for 20 mins.
- Cook pasta until al dente. Reserve 1/2 cup pasta water.
- Sauté garlic and sun-dried tomatoes in olive oil for 2–3 mins.
- Blend cashews, milk, nutritional yeast, lemon, seasoning, salt & pepper until creamy.
- Pour sauce into skillet, simmer 2 mins.
- Toss in cooked pasta, add reserved water as needed.
- Finish with fresh basil and serve warm.
Notes
- Nut-free version: Use coconut cream.
- Add spinach, vegan protein, or chili flakes for variation.
- Sauce can be frozen for up to 2 months.