Vegan Marry Me Pasta Recipe! Creamy, cozy, and full of sun-dried tomato flavor that makes weeknights feel special. I make this when I want something indulgent without dairy or fuss. The sauce hugs every noodle, and the basil on top does a little mic-drop. If pasta could wink, this one would.
Easy Vegan Marry Me Pasta Recipe
You get that rich, restaurant-style cream sauce with zero dairy and zero complicated steps. The sun-dried tomatoes pack big flavor, so the whole pot tastes slow-simmered in under 30 minutes. I serve it for date night, solo comfort dinners, and “I need leftovers” lunches. It checks every box: fast, plant-based, and totally satisfying.
Ingredients You’ll Need
- 12 ounces short pasta (rigatoni, penne, or fusilli)
- 1 cup raw cashews, soaked in hot water 20–30 minutes (or use 3/4 cup thick coconut cream)
- 1/2 cup sun-dried tomatoes in oil, chopped (plus 1–2 tablespoons of the oil)
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup vegetable broth
- 3/4 to 1 cup unsweetened oat milk or almond milk (or more broth)
- 2 tablespoons tomato paste
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (more to taste)
- 2 tablespoons olive oil (if not using tomato oil)
- 1–2 teaspoons lemon juice, to taste
- Salt and black pepper, to taste
- Fresh basil, chopped, for serving
- Vegan Parmesan, for serving (optional)
- Optional add-ins: 8 ounces sliced mushrooms, 1 can chickpeas (drained), or baby spinach
How to Make Vegan Marry Me Pasta
- Boil the pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- Warm a large skillet over medium heat. Add 1–2 tablespoons sun-dried tomato oil (or olive oil), then sauté the onion for 3–4 minutes until soft.
- Add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute to caramelize it. Add chopped sun-dried tomatoes and Italian seasoning.
- Blend the sauce: Drain cashews, then blend with vegetable broth, plant milk, nutritional yeast, a pinch of salt, and a few grinds of pepper until smooth.
- Pour the cashew cream into the skillet. Simmer on low for 3–4 minutes, stirring, until the sauce thickens.
- Add cooked pasta to the skillet. Toss and splash in reserved pasta water as needed until the sauce coats every piece.
- Finish with lemon juice. Taste and adjust salt, pepper, and chili flakes.
- Fold in optional spinach until wilted or stir in warm chickpeas or sautéed mushrooms if you like.
- Top with basil and vegan Parmesan. Serve hot and watch the forks race.
Helpful Tips
Soak cashews in hot water for at least 20 minutes for the silkiest sauce. If you forget, boil them for 10 minutes and blend while still warm. I sometimes swap in coconut cream when I need a shortcut, but cashews taste more neutral.
Use the oil from your sun-dried tomatoes for sautéing garlic and onions. That little move locks in extra flavor and saves you a spoon of olive oil. I also stir in a splash of pasta water at the end to make the sauce cling like it means it.
Salt the pasta water like the ocean and taste as you go. A well-seasoned base keeps the sauce from tasting flat. I finish with a squeeze of lemon for brightness and a little vegan Parmesan for oomph.
Variations I’ve Tried
- Roasted red pepper twist: Blend 1/2 cup roasted red peppers with the cashew sauce for a sweeter, smoky note.
- Mushroom umami: Brown sliced cremini in the pan before the onions. They bring depth and a hearty bite.
- Chickpea boost: Stir in a can of chickpeas for protein and texture. The sauce coats them beautifully.
- Coconut cream shortcut: Use coconut cream instead of cashews for a quicker blend. Add extra lemon to balance.
- Spicy version: Double the chili flakes and add a pinch of smoked paprika. The heat pairs well with the creamy base.
- Gluten-free path: Use your favorite gluten-free pasta and thin the sauce with extra broth as needed.
What to Serve with it
- Garlicky kale or broccolini with lemon
- Simple arugula salad with olive oil, lemon, and shaved vegan Parmesan
- Roasted asparagus or cherry tomatoes
- Toasty garlic bread or warm ciabatta
- Crisp white wine or sparkling water with a lemon twist
Make-Ahead and Storage
My Vegan Marry Me Pasta reheats so well that it’s one of my go-to lunch meal-prep recipes.
Make-Ahead: Cook the sauce and pasta, toss together, and cool completely. Or blend the sauce ahead and keep it in the fridge for up to 3 days; boil fresh pasta when you serve.
To Refrigerate: Store cooled pasta in an airtight container in the fridge for up to 4 days.
Freezing: Freeze the sauce on its own for up to 3 months. Thaw in the fridge overnight, then heat gently and toss with fresh pasta.
To Reheat: Warm in a skillet over medium heat with a splash of plant milk or pasta water, or microwave in 30-second intervals, stirring between bursts until hot.
Vegan Marry Me Pasta
Ingredients
Instructions
- Cook pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
- While pasta cooks, combine cashews and plant-based milk in a blender. Blend until completely smooth to form a cashew cream.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and red pepper flakes (if using) to the skillet. Cook for 2-3 minutes.
- Reduce heat to low and pour in the cashew cream. Add oregano, basil, nutritional yeast, salt, and black pepper. Stir well to combine.
- Simmer for 2-3 minutes, then add the cooked pasta to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
- Stir in spinach and cook for another 2 minutes until wilted.
- Serve immediately with extra fresh basil or vegan parmesan if desired.