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.
Cashews are vegan magic. They turn into everything from milk to cheesecake to silky, dreamy cream sauces like this one. The combo of blended cashew cream, garlic, sun-dried tomatoes, and basil brings bold flavor and cozy comfort. It's like Alfredo, but with way more personality.
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 to the cashew 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: Since you'll be blending them, I like to buy the less expensive cashew pieces instead of whole cashews.
- 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 cashew cream: Blend the cashews and water in a high-speed blender until the mixture is creamy and completely smooth. Cook the pasta while you do this.
- 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
- Soak or boil the cashews if needed. If you're using a regular blender or food processor to make the cashew cream, I recommend following the first step in the recipe card below and soaking or boiling the cashews. This softens them so they blend into that perfect silky texture.
- 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.
- Use vegan heavy cream, full-fat coconut milk, or plain vegan yogurt instead of cashew cream to make this recipe nut-free.
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. I don't recommend freezing this recipe.
- 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
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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 cashew sauce infused with garlic, sun-dried tomatoes, tomato paste, and fresh basil for a lucious, 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:
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Ingredients
For the pasta:
- 12 oz pasta, any shape (gluten-free if preferred)
For the cashew 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
- 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.
- 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, 1 cup fresh water, tomato paste, and basil. Stir until heated through and gently bubbling, 1-2 minutes. 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 or frozen for up to 2 months. To reheat, warm gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
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.
Nut-free option: Sub 1 cup unsweetened vegan heavy cream, full-fat coconut milk, hemp cream, or plain plant-based yogurt.
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 🙂