Vegan Marry Me Pasta Recipe
If there’s ever been a dish to win hearts and keep everyone coming back for seconds, it’s Vegan Marry Me Pasta. This recipe brings together cozy, Italian-inspired flavors and a decadently creamy sauce—without a hint of dairy. With each twirl of pasta, you’ll taste tangy sun-dried tomatoes, silky coconut milk, and swoon-worthy seasonings, all brightened with a pop of lemon and fresh basil. Whether it’s a date-night delight or a new weeknight favorite, this dish promises rich, dreamy comfort—all vegan, all irresistible!
Ingredients You’ll Need
The magic of Vegan Marry Me Pasta is just how approachable it is—even with its restaurant-worthy results. Each ingredient has a starring role, adding color, creaminess, or that bold, sun-kissed flavor. Here’s what you’ll need and why it counts:
- Pasta (12 ounces penne or rigatoni): The perfect vessel to soak up every bit of that luscious sauce; choose your favorite shape.
- Olive oil (2 tablespoons): Adds richness and helps coax the best flavors from your aromatics.
- Garlic (3 cloves, minced): Builds a flavor foundation with sweet, savory depth.
- Shallot (1 small, finely chopped): Lends a delicate, slightly sweet bite that’s less sharp than onion.
- Sun-dried tomatoes (1/2 cup, drained and chopped): Brings intense, tangy flavor and a pop of vibrant color.
- Red pepper flakes (1/2 teaspoon, optional): For gentle heat that enlivens every bite—adjust or omit to taste.
- Italian seasoning (1 teaspoon): A trusty blend that anchors the sauce with herbal warmth.
- Tomato paste (1 tablespoon): Amplifies the tomato flavor, giving the sauce depth and color.
- Coconut milk or cashew cream (1/2 cup): The secret to the dreamy, dairy-free sauce; go with full-fat coconut milk for ease or cashew cream for an ultra-silky touch.
- Vegetable broth (1/2 cup): Keeps things light while boosting the savory flavor profile.
- Nutritional yeast (2 tablespoons): Adds a wonderful cheesy twist and extra depth; don’t skip it!
- Salt and pepper (to taste): Round everything out and balance the other flavors.
- Baby spinach (2 cups): Wilts down beautifully and brings a burst of color and nutrition.
- Lemon juice (1 tablespoon): Brightens and lifts all the rich flavors in the sauce.
- Fresh basil (for garnish): The finishing touch for freshness and that unmistakable Italian aroma.
How to Make Vegan Marry Me Pasta
Step 1: Cook the Pasta
Bring a big pot of salted water to a rolling boil, then add your penne or rigatoni. Stir occasionally and cook until it’s perfectly al dente—tender but with a satisfying bite (usually about 9–11 minutes). Once done, drain the pasta and set it aside. A tip: reserve about half a cup of the starchy cooking water in case you want to thin out your sauce later!
Step 2: Sauté the Aromatics
In a large skillet set over medium heat, pour in the olive oil. As soon as it’s shimmering, add the minced garlic and chopped shallot. Sauté for 2–3 minutes, stirring occasionally, until the garlic and shallot are soft and their fragrance fills your kitchen. This is where your Vegan Marry Me Pasta starts getting its deeply savory character!
Step 3: Build the Flavor Base
Stir in the chopped sun-dried tomatoes, optional red pepper flakes, and Italian seasoning. Let these cook together for another minute, letting the flavors meld and the tomatoes soften slightly. Then add the tomato paste, stirring to coat everything so each ingredient is touched with that concentrated, tomatoey richness.
Step 4: Create the Creamy Sauce
Now for the magic: pour in the coconut milk (or cashew cream) and vegetable broth. Bring it all to a gentle simmer and sprinkle in the nutritional yeast, a pinch of salt, and a generous crack of black pepper. Let the sauce bubble gently for 5–7 minutes until it thickens slightly. Taste as you go and adjust the seasoning—this is where the dish gets its signature creamy, cheesy allure.
Step 5: Combine and Finish
Add your cooked pasta and fresh baby spinach to the skillet, tossing everything together until the spinach wilts and each noodle is coated in that dreamy sauce. Stir in the fresh lemon juice to brighten things up just before serving, and taste for a final dash of salt or pepper. Pile onto plates and garnish with vibrant fresh basil for that showstopping finish.
How to Serve Vegan Marry Me Pasta
Garnishes
When it comes to serving Vegan Marry Me Pasta, a handful of fresh, torn basil leaves is essential. They lend color and a fragrant flourish that makes every plate feel special. If you like a little crunch, try toasted pine nuts or a sprinkle of vegan parmesan. A dash of extra red chili flakes gives a subtle kick and a splash of color.
Side Dishes
Nothing rounds out a bowl of creamy pasta better than some rustic accompaniments. Think warm, crusty bread for swiping up every drop of sauce, or a peppery arugula salad drizzled with balsamic vinaigrette. Roasted veggies like asparagus, broccoli, or zucchini also make fabulous, fuss-free additions to your table.
Creative Ways to Present
Vegan Marry Me Pasta can dress up for any occasion. Swirl it into nests on individual plates for a restaurant-style look, or serve family-style straight from the skillet for casual, pass-the-bowl comfort. For a playful twist, fill large pasta shells or stuff roasted bell peppers with the saucy pasta before baking for a few minutes until piping hot—an instant dinner party winner!
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Marry Me Pasta keeps well for up to three days in an airtight container in the fridge. The flavors blend beautifully overnight, making your second helping even richer and more satisfying. Make sure to cool the pasta completely before storing, and keep any garnishes separate until ready to serve.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Portion the cooled Vegan Marry Me Pasta into freezer-safe containers, leaving a little space at the top. Freeze for up to one month. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, place the pasta in a skillet or saucepan with a splash of plant-based milk or water. Heat gently over medium-low, stirring often until warmed through and creamy again. You can also reheat portions in the microwave—just cover loosely and stir halfway for the silkiest results.
FAQs
Can I use a different type Main Course
Absolutely! Penne and rigatoni are classics, but any short pasta (like fusilli or farfalle) will work beautifully with this creamy sauce. Even gluten-free versions hold up perfectly.
What’s the best substitute for coconut milk in this recipe?
Cashew cream is an excellent substitute! Just blend soaked raw cashews with water until super smooth. It’s just as creamy and brings a lovely mildness if you want to avoid any coconut flavor.
Is Vegan Marry Me Pasta spicy?
The recipe calls for a bit of red pepper flakes, but the spice level is easy to control. Leave them out for a milder pasta, or increase for a more robust, tongue-tingling kick.
How can I make the sauce even cheesier?
You can never have too much cheesy flavor in Vegan Marry Me Pasta! Add a touch more nutritional yeast or stir in your favorite store-bought vegan parmesan along with the sauce.
Can I add protein to make it more filling?
Definitely! Sautéed mushrooms, vegan sausage, or even a few handfuls of cooked chickpeas will make the meal even heartier. Just stir them in with the pasta and spinach for an all-in-one dinner.
Final Thoughts
I hope you’re inspired to make Vegan Marry Me Pasta your next go-to comfort dinner. It’s quick, effortlessly impressive, and guaranteed to bring smiles to any table. Give it a try, gather your favorites around, and watch how this dish lives up to its wildly romantic name!
Print
Vegan Marry Me Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Marry Me Pasta is a creamy and flavorful dish that will win over anyone’s heart. With a luscious coconut milk-based sauce, sun-dried tomatoes, and spinach, it’s a perfect blend of richness and freshness.
Ingredients
Pasta:
- 12 ounces penne or rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- 1 tablespoon tomato paste
- 1/2 cup canned full-fat coconut milk or cashew cream
- 1/2 cup vegetable broth
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Additional:
- 2 cups baby spinach
- 1 tablespoon lemon juice
- Fresh basil for garnish
Instructions
- Cook the Pasta: Boil pasta until al dente, then drain and set aside.
- Prepare the Sauce: Sauté garlic and shallot in olive oil until soft. Add sun-dried tomatoes, red pepper flakes, and Italian seasoning. Stir in tomato paste, coconut milk, and vegetable broth. Simmer and season with nutritional yeast, salt, and pepper.
- Combine: Add cooked pasta and spinach to the sauce. Toss until spinach wilts. Stir in lemon juice and adjust seasoning.
- Serve: Garnish with fresh basil and enjoy!
Notes
- For extra creaminess, try blended soaked cashews instead of coconut milk.
- Enhance heartiness by adding sautéed mushrooms or vegan sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
