Marry Me Pasta

4.95 from 37 votes

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.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4

Author: Sam Turnbull

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/marry-me-pasta/

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