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
Stefani says
My family is fairly new to the vegan world and I'm so glad I came across these recipes! I made this one tonight and everyone loved it! Someone asked me how we can be vegan. I sent them the link to this recipe. THIS and these easy recipes are how we can be vegan.
Sam Turnbull says
Woohoo!! So happy you loved the recipe and that my recipes are helping people to go vegan 🙂
Rebecca says
This recipe is so delicious and easy to make! I made it with gluten-free penne and it was divine. Seriously this recipe hits every note; creamy sauce, tons of fresh, sweet basil, and chewy, umami-flavored sun-dried tomatoes-- it's like the taste of summer in your mouth with the warm comfort of a humble pasta dish. I wish I made this recipe sooner but I hesitated thinking that I might not like the taste of the sun-dried tomatoes. Rather than hijacking the taste of this dish, the tomatoes cheer it up with every bite bursting with flavor!
Sam Turnbull says
Wow! Your description is so good it makes me want to jump back in the kitchen and make this all over again!! Thank you so much for the lovely comment, Rebecca!
Rebecca says
My pleasure. You inspire me! Keep the recipes coming and I'll keep reviewing. You deserve recognition for your hard work 🙂
Sam Turnbull says
Aww thank you 🙂
Sharon says
I am super allergic to cashews. What could I use as a substitute?
Sam Turnbull says
BLanched almonds or macadamias should make a similar result. Enjoy!
Darcy says
Does this stay good for leftovers? Or should I keep the sauce and pasta seperate?
Sam Turnbull says
It does, but it might dry out a little bit. Just splash a little water in the pasta when warming it up. Enjoy!
Jay says
Hi there. I really want to try this, but I can only find semi-dried tomatoes! Do you think it'll work? They're dry and not packed in oil. But they're not as dry as normal sundried tomatoes.
Jay says
Disregard. I tried it with the semi-dried tomatoes and it was DELICIOUS! Will for sure be making this many times. Thank you! I added some chilli flakes too which was really nice.
Sam Turnbull says
Yay! So happy it worked out for you, and better yet, that you love it 😀
Luanna says
You hit one out of the ball park with this one. I loved it. My only complaint is that I had to share it with my kids. Next time I will triple the recipe so there will be enough leftovers for me to have two meals off of it.
Sam Turnbull says
Hahahaha!! Love it! Thanks so much Luanna. So happy you and your kids loved it... even if you did have to share 😉
Laura says
I can't wait to make this! I'm grabbing everything I need on my way home from work so I can have everything on standby for whenever we need a quick dinner over the long weekend we have in the U.S. I liked someone's idea about adding peas so i'll probably throw some in. Is it weird that I have the desire to add some nutritional yeast too? I'm obsessed with the stuff! It seems like the sauce along with some vegan bacon would make a great vegan Pasta Carbonara too! So many exclamation points! Will be sure to let you know how it turns out, can't wait for your cookbook Sam 🙂
Sam Turnbull says
Haha! Nutritional yeast, peas, and vegan bacon would be awesome additions!! Go nuts with this one. It's basically just a lovely cream sauce, so there is a lot of room to play around and add in any veggies you like. Enjoy! (And I can't wait for my cookbook either)!
Amanda says
This dish is a staple in our house. We love it!
Sam Turnbull says
Yay! That's awesome. It's one of my favourites too. So simple and creamy.
Dan says
All the creaminess and texture of an Alfredo style dish, all the wonderful flavors, but now I'm left with all the time I don't need to spend working off all the calories of a typical dish!!! What will I do? Oh, how about spend my time cooking up yet another one of your great dishes! We just LOVED this recipe and it was so easy to prepare. No creme, no cheese, no problem! ....and so much better for you. Now comes the hard part - would love to cook it again tonight - but there are just too many wonderful dishes here to explore! Oh my, what's happening to me....I'm really not vegan! 🙂
Sam says
Muhahaha, my evil plan is working! Wooing you to the veg side one scrumptious dish at a time. Haha! So very happy you loved this recipe so much too Dan! 🙂
Kristin says
This is an excellent vegan rendition of a typical dairy based pasta sauce. The flavors were wonderful and I'm looking forward to the left overs... probably tomorrow! I commend you for your creative, yet simple menu layout. Thank you! I'm eager to make more recipes you have posted.
Sam says
Thank you Kristin! So very happy you loved the pasta. I hope you continue to enjoy more recipes 🙂
Wendy Beautyman says
Hi Sam
I made this for creamy pasta for tea tonight and my family ❤️❤️❤️ it, I also made your creamy celery soup which went down a storm too. I have only been eating a vegan diet for a week but already I am in love with the flavours and the wonderful choices available to me, and on the up side I have lost 4lbs this week. Your blog is amazing, you make it so easy to be vegan, thank you and I can't wait for your book to be published
Thanks
Wendy
Sam says
Hi Wendy,
Aww shucks! Thanks so much. So very happy you are loving my recipes, and that you are feeling so great! Congrats on your new veganism! Let me know if you have any questions or need any support 🙂
Monique says
I seriously had to stop myself from eating the entire pot of this! Absolutely delicious!!!
Sam says
Hahaha!! So happy you loved the recipe Monique 🙂
Stephanie says
Your blog is my favorite! Wow. I already ate this tree times since you've posted it! it's SOOOO good!
Sam says
Awww shucks, thanks Stephanie!! I'm so happy you are loving the recipes. Thanks for brightening my day 😀
Tiasha Slana says
I just found this on Pinterest. Your challenge is awesome, I love it! And even though I'm completely raw, this dish looks absolutely amazing. I'll have to make it for my vegan partner. 😉
Sam says
Thank you Tiasha!
I really have to get going to finish up this challenge!! I hope your vegan partner likes this dish. I will keep in mind to post more raw recipes 🙂
Miranda says
I just made this and is was FANTASTIC! I had some extra cooked pasta, threw together that sauce added some mushrooms and fell in love. thank you!!!
Sam says
Oh yay!! Thank you for brightening my day Miranda! You are more than welcome 🙂
thezsdad says
This sounds amazing! I made a sun-dried tomato pasta dish myself last weekend, but the creaminess of this one already has me drooling. Tomorrow night for sure. Thank you!
Sam says
You're welcome. I hope you love it! I love all things creamy pasta!
vegangrammieannie says
Hi Sam, Just t home from the grocery store. This delicious looking pasta will be tonite's supper. Many thanks! Anne
Sam says
Yay!! You're welcome! Enjoy!
Kathy Sturr says
Oh, I LOVE pasta (and trying to cut back) and oh, I LOVE cashewy cream ... saving for a special occasion! How about a good bean pasta recipe? It is a new ingredient? I'm striving for more bean.
Sam says
Hmmm... I've already done lentils, edamame, and black beans... I wonder what other bean would be awesome....
Meredith says
I could eat five bowls of this right now, ha ha! This looks delicious!
Sam says
I really don't think you could if you tried, it is super filling!! haha 😉
Carey says
All it needs are peas! I don't know why, but I LOVE peas with cream sauces 🙂
Sam says
Oh for sure add peas!! That sounds great!