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
Donna says
Oh my goodness Sam. This made me feel like a real chef. Do not pass this by folks. It is amazing. I added broccoli to the pasta water and some chopped spinach to the sauce (had to use up some produce) but otherwise followed exactly. Even my hubby (not plant based) said it was really good.Quick and restaurant quality!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Donna! Thrilled you loved it so much 🙂
Roseanna says
Hi Sam ,
I highly recommend this sun-dried tomato pasta recipe! I used a shortcut to the cashew sauce and found cashew butter all ready to put in a sauce. National Calendar Day is featuring National Pasta Day tomorrow October 17, 2024.
~Pasta Paradise!
Dana says
I know this is an older recipe, but I just have to say how good this is. I have made it like once a week for months. I use Banza spaghetti to make it gluten free. IT IS JUST SO GOOD!! Thank you!
Joe says
Hi Sam! Gotta say that is was really really good. The only change I made was to sub fresh spinach for the basil. Next time I think I’ll resuscitate my dried shiitake mushrooms and add them in. Mmm!
Alex says
Hey! Newbie vegan here - I can't wait to make this later in the week. I picked up all the ingredients today but I'm wondering whether the cashews I've got are good or not. They are advertised as just "Cashew Kernels" and it doesn't say that they've been roasted.. should I assume they are raw, or do you typically need to buy cashew specifically advertised as raw?
Thanks!!
Eryn says
My brother moved in with me and my husband this year, and we find ourselves cooking more and more plant-based dishes since he’s vegan. I had half a jar of sun dried tomatoes leftover from a spinach orzo salad we made, and this recipe was the perfect solution to my weeknight meal conundrum. It’s so lovely and simple! I cooked a minced shallot down in oil before adding the tomatoes and garlic (I used the oil from the tomatoes), and subbed dry basil for fresh since it’s what I had on hand. I added some lemon juice to the cashew cream for brightness and topped the dish with fresh spinach. I also used pasta water for my cashew cream and for the final cup at the end. Amazing! Will definitely make again. Thanks for your recipes and your cheer!
Sam Turnbull says
So happy you enjoyed!!
Hang says
I usually don’t comment, but this dish I had too. This was so comforting and heavenly! I ate this 3 times in 2 days. I added sautéed mushrooms and spinach. DELISH!! thank you!
Sam Turnbull says
Haha! Well, thank you so much for commenting, Hang! Thrilled you enjoyed it so much 🙂
Tara @ Plantae Nutrition says
I added 1 can of navy beans (1.5 cups cooked) and a little extra water to the cream sauce for protein, and it as delightful! Thanks for a great recipe!
Sam Turnbull says
So happy you enjoyed it, Tara 🙂
Karen says
Made this last night...it was a smash hit! Thanks for the boiling vs. soaking idea - really made the cream creamier. Can't wait to make this again.
Sam Turnbull says
Yay!! So happy you loved it, Karen 🙂
Jennifer says
Dang, this recipe is amazing! It tastes so rich and decadent! We had it for Valentine’s dinner served over cauliflower gnocchi from Trader Joe’s. We also added diced Field Roast Italian sausage.
Sam Turnbull says
That sounds amazing! So happy you loved it 🙂
Michelle says
ANOTHER winner Sam!!!! I added some spinach since it's winter and I didn't have any fresh basil and it was DELICIOUS! Will definitely be making this again. You are a genius!
Sam Turnbull says
YAY!!! Delighted you are enjoying so many recipes, Michelle 🙂
CJ says
I’m so glad I made your recipe; my husband and I both loved it! Within the reviews, I read that someone had forgotten to reserve one cup of the pasta water; to ensure I wouldn’t miss this step, I placed my one cup measuring cup inside the colander. My husband and I recently began following a whole-food plant-based lifestyle. Since then, I’ve been searching for healthy delicious recipes with ingredients that we normally have on hand; this recipe fit the bill on this football Sunday. My husband voted to include your recipe into our rotation. Thank you so much for sharing your awesome recipe!
Sam Turnbull says
Wonderful!!! Thrilled you and your husband enjoyed it so much 🙂
kerry says
Pre-vegan, one of my fav dishes was pasta in Cardinale sauce - this is an awesome sub! Can't stop eating it. Thanks!
Sam Turnbull says
Wonderful! So happy you enjoyed it, kerry!
Carolyn says
This turned out amazing! This is the third time I've tried using cashews as a cream base but this is the first time I really felt satisfied with the results. I think the boiling step is what made the difference - way more effective than soaking, in my experience. Thanks for the great recipe!
Sam Turnbull says
That's wonderful! Thrilled you enjoyed it so much, Carolyn 🙂
KareninStLouis says
Made this tonight for the first time and thought it was great. I used zoodles instead of pasta, and also added some spinach. It was just fantastic. What a wonderful change of pace, and how great to have a creamy sauce. On top of all that, I learned the cashew boiling trick!
Sam Turnbull says
Wonderful!! Thrilled you enjoyed it so much! Thank you for the comment 🙂
Jennifer says
We had this today and it was a big hit. We will definitely make this one many times again in the future. We used smoked sun dried tomatoes since that is what we had and that worked really well with this recipe. 🙂
Sam Turnbull says
Oh awesome those sound delicious!! Thrilled you enjoyed the recipe so much 🙂
Penny says
This is one of my favorite recipes now--I've made it multiple times since I tried it for the first time last month. Thanks!!
Sam Turnbull says
That's awesome! Thrilled you enjoy it so much, Penny 🙂
Jenna says
This was amazing!!! My boyfriend loved it and he is picky when it comes to vegan dishes! I doubled the recipe and it was delicious!
Sam Turnbull says
That's awesome! Thrilled you both loved it so much, Jenna 🙂
julie says
I blended it in a blender, all of it because I know my husband wouldn't like pieces of tomatoes. It was AMAZING and we all loved it. It reminds me of a rosee sauce 🙂
Sam Turnbull says
Wonderful! So happy you enjoyed it! I do have a vegan rose sauce in my cookbook too if that interests you 🙂
thea says
can you use sundried tomatoe in oil instead of dry?
Sam Turnbull says
For sure!