Description
This Marry Me Vegan Pasta is a cozy, creamy dish featuring sun-dried tomatoes, garlic, Italian herbs, and a silky cashew or coconut-based tomato sauce. It’s bold, flavorful, and perfect for date nights, meatless Mondays, or when you just want comfort in a bowl.
Ingredients
Units
Scale
- 8 oz pasta (penne, rigatoni, or fettuccine – gluten-free if needed)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes in oil, chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup canned coconut milk or cashew cream
- 1/2 cup tomato sauce or crushed tomatoes
- 2 tablespoons nutritional yeast
- Salt and pepper, to taste
- Optional: 2 cups baby spinach, fresh basil, vegan Parmesan
Instructions
- Cook Pasta:
- Cook pasta according to package directions. Reserve ½ cup of the pasta water, then drain.
- Sauté Aromatics:
- In a large skillet, heat olive oil over medium. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
- Make the Creamy Sauce:
- Stir in Italian seasoning, red pepper flakes, tomato sauce, and coconut milk (or cashew cream). Simmer for 3–5 minutes until thickened slightly. Stir in nutritional yeast. Add salt and pepper to taste.
- Combine:
- Add pasta and reserved pasta water to the sauce. Toss well to coat. Stir in spinach or basil if using, and cook for another minute until wilted.
- Serve:
- Top with fresh herbs or vegan cheese and serve hot.
Notes
- Use cashew cream for a more neutral flavor (blend ½ cup soaked cashews with ½ cup water).
- Add roasted veggies, mushrooms, or vegan sausage for extra heartiness.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
