Loads of sun-dried tomatoes and a rich, creamy sauce make marry me pasta a favourite for weeknight dinners. This vegan version is every bit as delicious as the original!
Pasta is a superhero for busy weeknights, but don’t settle for dumping a jar of sauce over store-bought noodles! It doesn’t take all that much longer to make a fabulous pasta dinner from scratch, and this marry me pasta is the perfect example.
This recipe will steal your heart with a divine vegan cream sauce infused with tomatoes (diced AND sun-dried!) in every bite. It’s also cheesy, garlicky, herb-filled, and ready with just 20 minutes of cooking. Does it get any better than that?!
Why You’ll Love This Marry Me Pasta Recipe
- He’ll put a ring on it. Just kidding. But the creamy tomato sauce, tender pasta, and combination of Italian-inspired herbs definitely makes this dish a guaranteed hit.
- Easy to customise. Add veggies or your protein of choice to put your own spin on this marry me pasta recipe.
- Quick weeknight dinner. With minimal prep and cooking time, this is an ideal weeknight dinner recipe for busy families.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cashew Sauce:
- Raw cashews – Soak them in hot water for at least 30 minutes for a creamy vegan pasta sauce.
- Plant-based milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Nutritional yeast – For cheesy flavour without the cheese.
- Seasonings – Garlic powder, onion powder, salt, black pepper, and red pepper flakes.
For the Pasta:
- Pasta – I recommend fettuccine, penne, or spaghetti.
- Olive oil
- Onion – Chopped fine so it incorporates evenly into the dish.
- Garlic
- Diced tomatoes
- Sun-dried tomatoes – You can use any variety of sun-dried tomatoes you like (dry or soaked in oil). If you use the dry variety, and they seem tough, soak them in warm water for a few minutes. Keep in mind that leftover sun-dried tomatoes can be used to make Sun-Dried Tomato Pasta the following week!
- Seasonings – Dried oregano, thyme, and basil, along with salt and pepper to taste.
- Fresh basil – For garnish.
- Vegan Parmesan cheese – Use grated store-bought or homemade vegan Parmesan cheese.
How to Make Marry Me Pasta
- Prepare the cashew sauce. Add all of the sauce ingredients to a blender and puree until smooth.
- Cook the pasta. Boil it in salted water until it reaches al dente. Reserve a cup of the cooking water.
- Sauté the aromatics. Cook the onion with the olive oil in a skillet over medium heat; once softened, stir in the garlic and cook until fragrant.
- Simmer. Stir in the two types of tomatoes and seasonings. Cook for 5 minutes, stirring occasionally.
- Finish. Stir the cashew sauce into the skillet, then add the pasta and toss to coat. Season to taste and serve with fresh basil and vegan Parmesan.
Tips for Success
- Don’t forget to soak the cashews. This step is essential for creating a creamy sauce! Soaking the cashews softens them so that can be blended until completely smooth.
- Save some pasta water. The starchy water helps to thicken the sauce and bind it to the pasta, giving you a silky texture. Tap water just won’t cut it—it has to be the cooking water!
- Add the pasta water to reach your desired consistency. Don’t dump in the whole cup of water. Instead, add a splash, stir, add another splash, etc., until the sauce coats the pasta evenly without being watery.
Variations
- Stir in some spinach. A few handfuls of spinach added to the skillet will give your marry me pasta an extra boost of nutrients and colour.
- Spice it up. For a spicier version, add some crushed red pepper flakes with the onions as you sauté them. Adding them earlier in the cooking process, as opposed to garnishing with them, infuses the whole dish with flavour.
- Add in some protein. Your favourite vegan Italian sausage, vegan chicken, roasted chickpeas, white beans, or even marinated tofu would work well.
What to Serve With This Recipe
When serving pasta, you can’t go wrong by pairing it with some roasted garlic bread or a slice of crusty olive bread. And don’t forget a veggie side dish like salad or roasted veggies! I especially love this marry me pasta with a simple green salad and light vinaigrette or my balsamic roasted vegetables.
How to Store Leftovers
Transfer leftover marry me pasta to an airtight container and refrigerate for 3 to 4 days. Warm it up in the microwave or in a skillet over low heat, adding a splash of plant-based milk or broth to revive its creamy texture.
Can I Freeze This Recipe?
I don’t recommend freezing marry me pasta, as the cashew sauce won’t be as creamy after freezing, thawing, and reheating. This is a dish best enjoyed fresh!
More Vegan Pasta Recipes
Enjoy friends! If you make this marry me pasta recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Marry Me Pasta
Loads of sun-dried tomatoes and a rich, creamy sauce make this marry me pasta a favourite for weeknight dinners. Cooks in just 20 minutes!
For the Cashew Sauce:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes,140g
- 1 cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the Pasta:
- 12 ounces pasta of choice, fettuccine, penne, or spaghetti work well, 340g
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes, drained, 14-ounce/392g
- ½ cup sun-dried tomatoes, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- salt and pepper, to taste
- fresh basil, chopped, for garnish
- grated vegan Parmesan cheese, for garnish, optional
-
Drain the soaked cashews and add them to a high-speed blender.
-
Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.
-
Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
-
In a large skillet, heat the olive oil over medium heat.
-
Add the chopped onion and sauté until translucent, about 5 minutes.
-
Add the minced garlic and cook for another minute until fragrant.
-
Stir in the diced tomatoes, sun-dried tomatoes, oregano, thyme, basil, salt, and pepper.
-
Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.
-
Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
-
Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.
-
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.
To store: Transfer leftover marry me pasta to an airtight container and refrigerate for 3 to 4 days. Warm it up in the microwave or in a skillet over low heat, adding a splash of plant-based milk or broth to revive its creamy texture.
Calories: 639kcal, Carbohydrates: 93g, Protein: 24g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 854mg, Potassium: 1295mg, Fiber: 9g, Sugar: 14g, Vitamin A: 517IU, Vitamin C: 22mg, Calcium: 182mg, Iron: 7mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
