Author: Creamy, garlicky, and loaded with sun-dried tomato flavor. This vegan Marry Me Pasta is the one. It's rich and indulgent enough for date night but comes together in 30 minutes flat, making it totally weeknight-worthy too.
Creamy vegan pasta sauces are one of my favorite comfort foods, and this one is especially dreamy. You can make it with homemade cashew cream for an ultra silky sauce, or keep things extra easy with store-bought vegan heavy cream. Combined with garlic, sun-dried tomatoes, tomato paste, and basil, the result is rich, cozy, and packed with flavor.
Why This Marry Me Pasta Is a Guaranteed Hit
- A reader favorite: This one's been a fan-favorite for years. It's the same creamy pasta you loved, just leveled up with a new name (formerly Vegan Creamy Sun-Dried Tomato Pasta), even better flavor (tiny tweaks = max deliciousness), and fresh photos (because those 2015 iPhone snaps weren't cutting it anymore).
- Creamy without overdoing it: The addition of tomato paste and sun-dried tomatoes gives the creamy sauce helps cut some of the richness with a pop of acidity. Oh yum.
- Elevated comfort food: Marry me pasta feels fancy and appropriate for a date-night-in, (trust me you can totally wow the socks off everyone, even non-vegans) but it also checks two major comfort food boxes: creaminess and carbs! 🥹
- Familiar flavor: If you've made my Marry Me Tofu (the one that went viral), this pasta has those same cozy, craveable vibes.
Ingredients for Vegan Marry Me Pasta
- Pasta: Any shape or variety, whether it's traditional or gluten-free. A legume-based pasta (like Banza) will work some extra protein in too.
- Raw cashews or vegan heavy cream: Cashews create an ultra silky homemade cream sauce, while vegan heavy cream makes this recipe extra quick and easy.
- Olive oil: You can use water or broth to make this recipe oil-free.
- Garlic: We add 5 cloves for big garlic flavor!
- Sun-dried tomatoes: You can use oil-packed or the kind that comes dry in a pouch. If you use oil-packed tomatoes, you can use that oil in place of the olive oil.
- Tomato paste: This adds a robust tomato flavor, along with some umami.
- Basil: Fresh basil has a much more vibrant flavor than dried. I like to add some extra for garnishing the pasta too.
- Optional for garnish: Finish your marry me pasta with fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan Parmesan cheese.
How to Make Vegan Marry Me Pasta
- Make the creamy base: Blend the cashews and water until smooth, or simply measure out your vegan heavy cream. Cook the pasta while you prepare the sauce.
- Start the sauce: Cook the garlic and sun-dried tomatoes with the olive oil in a pan set over medium heat.
- Make it creamy: Once the garlic is golden, reduce the heat and stir in the cashew cream, water, tomato paste, and basil. Heat until the sauce is gently bubbling.
- Add the pasta: Toss the pasta with the sauce, adding the reserved pasta water if needed. Season to taste and serve.
Tips for Perfect Marry Me Pasta
- Using cashews? If you're using a regular blender or food processor, I recommend soaking or boiling the cashews first so they blend into a silky smooth sauce.
- Don't forget to reserve the cooking water. I know it can be hard to remember, but water from the faucet just isn't the same! The pasta's cooking water is starchy and just a splash helps bring the final dish together.
- Cook the pasta to al dente. It will continue to soften a bit in the sauce.
- Keep your pantry stocked: this is one of my go to comfort meals so I always make sure to keep my pantry stocked with pasta, cashews, tomato paste, and sun-dried tomatoes so I can make this at a moments notice!
Variation and Add-Ins to Try
- Add your favorite vegan sausage, white beans, chickpeas, lentils, Vegan Chicken, or Baked Tofu for a protein boost in your marry me pasta.
- Wilt in spinach, kale, or arugula near the end of the cooking time.
- Add a side of roasted vegetables like The Best Roasted Broccolini Recipe.
- Make it a bit cheesy by adding nutritional yeast, add some heat with red pepper flakes, or boost the flavor with dried thyme or oregano.
- Cashew cream gives the sauce a slightly richer homemade feel, while vegan heavy cream is the quickest and easiest option. Full-fat coconut milk, hemp cream, or plain vegan yogurt can also work, though they may slightly change the flavor and texture.
Serving Suggestions
Here are a few sides that pair perfectly:
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover marry me pasta to an airtight container and refrigerate for up to 4 days.
- Freezing: The sauce can be frozen separately for up to 2 months. I don't recommend freezing the fully assembled pasta, as the texture can become softer after thawing.
- To reheat: Warm leftovers in a skillet over medium-low heat with a splash of broth or water, or heat in the microwave.
If you try this marry me pasta recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
More Vegan Pasta Recipes
(click stars to vote)
Marry Me Pasta
This vegan Marry Me Pasta is so rich, flavorful, and satisfying, it just might inspire a proposal. Hot pasta is tossed in a luscious creamy sun-dried tomato sauce infused with garlic, tomato paste, and fresh basil for a romantic dish that feels indulgent but comes together in just 30 minutes. It's easy enough for a weeknight and impressive enough for date night. Creamy, comforting, and 100% dairy-free, this pasta is the one.
Servings:
PRINT
PIN
Video
COMMENT
Ingredients
For the pasta:
- 12 oz pasta, any shape (gluten-free if preferred)
For the cashew cream (or use 1 cup vegan heavy cream):
- ½ cup raw cashews, (softened if needed, see step 1)
- ½ cup water
For the sun-dried tomato sauce:
- 1 tablespoon olive oil, (sub water or broth for oil-free)
- 5 cloves garlic, sliced
- ½ cup sun-dried tomatoes, drained if packed in oil, sliced
- 1 cup water
- 3 tablespoons tomato paste
- ½ cup fresh basil, chopped (plus more for garnish)
- Salt and pepper, to taste
- Optional for garnish: extra fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan
Instructions
To make cashew cream (optional)
- Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using. Alternatively, soak cashews in cool water overnight. Softening the cashews first helps them blend into a smooth, creamy sauce.
- Make the cashew cream: Add the cashews and ½ cup fresh water to a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside.
To make the pasta:
- Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve some cooking water, then drain and set aside.
- Make the sauce: In a large pan, heat olive oil over medium heat. Add garlic and sun-dried tomatoes. Sauté for about 60 seconds until the garlic is fragrant. Reduce the heat and stir in the blended cashew cream (or vegan heavy cream), 1 cup fresh water, tomato paste, basil, and season generously with salt and pepper. Stir until heated through and gently bubbling, 1-2 minutes. If it gets too thick add a splash extra water to loosen. Remove from heat.
- Combine and serve: Add cooked pasta to the sauce and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve hot with your desired garnishes.
Notes
Make-ahead: Sauce can be made in advance and stored in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
Freezing: The sauce can be frozen separately for up to 2 months. I don’t recommend freezing the fully assembled pasta, as the texture can become softer after thawing.
Add protein: Stir in crispy tofu, vegan sausage, white beans (like chickpeas or butter beans), or cooked lentils.
Add veggies: Try tossing in spinach, kale, or arugula at the end so it wilts slightly. You can also mix in roasted broccoli, zucchini, mushrooms, or cherry tomatoes.
Customize the sauce: Boost flavor with 1 - 2 tablespoons nutritional yeast, 1 teaspoon red pepper flakes, or ½ teaspoon dried thyme or oregano.
Cream options: Vegan heavy cream creates the quickest and easiest version of this recipe, while cashew cream gives a slightly richer, thicker, homemade-style sauce. Full-fat coconut milk, hemp cream, or plain unsweetened plant-based yogurt can also work, though they may slightly change the flavor and texture.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 487kcal | Carbohydrates: 80g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 122mg | Potassium: 913mg | Fiber: 6g | Sugar: 10g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg
Rachel says
Just made this recipe and was a bit disappointed. It tasted quite bland/it didn't have much flavour
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for your feedback Rachel! If it tasted a bit bland, you can try adding an extra pinch of salt, a bit more garlic, or even a squeeze of lemon juice at the end to brighten the flavors. Hope that helps for next time 😊
Ky says
Absolutely fantastic! I made this for the first time last night, and it is by far the best vegan marry me pasta dish (and I’ve tried many recipes) I made this with gluten free gnocchi and added some cannellini beans for protein. So yummy!! My meat-eating husband loved this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ahhh this makes me so happy!! 😍 I LOVE the gluten-free gnocchi swap, and adding cannellini beans is such a smart way to boost the protein. Thank you so much for the kind review, Ky!
Moritz says
Very good!! Greetings from your Dutch fan!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much, Moritz! Greetings right back to you!
LOREN says
This was my first time making a cashew cream. I can't believe how easy it was. This recipe was heaven. I topped it with some of your baked tofu bite, which I'm obsessed with. 10 of 10. I have added it to my regular meal prep rotation. Thank you!
Jess @ It Doesn't Taste Like Chicken says
What a great review! We're so happy you enjoyed it so much.
Chris K says
Simple and delicious! Thank you!
Jess @ It Doesn't Taste Like Chicken says
Thanks Chris!
Sandra Mighell says
We absolutely love this dish. So delicious, and so easy. I have made it, and shared it, over and over. Thank you thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that Sandra! 🙂
Noa says
This has been a family favourite for years, we absolutely love it
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I am so happy to hear that Noa 🙂