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
Scale
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
