Name: Vegan Marry Me Pasta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb (450g) Fettuccine or Linguine (or pasta shape of your choice); 1 cup (150g) Raw Cashews, soaked; 1 cup (240ml) Water, for blending cashew cream; 3 tablespoons Vegan Butter (or olive oil); 5-6 cloves Garlic, minced (about 2 tablespoons); ¾ cup (100-120g) Sun-Dried Tomatoes, drained and chopped; 1½ cups (360ml) Vegetable Broth, low sodium preferred; ¼ cup (15-20g) Nutritional Yeast; 1 teaspoon Dried Oregano; 1 teaspoon Dried Basil (or 1 tablespoon fresh, chopped); ½ teaspoon Red Pepper Flakes; 3-4 cups (85-115g) Fresh Spinach, packed; 1 teaspoon Salt; ½ teaspoon Black Pepper, freshly ground; Fresh Basil or Parsley, for garnish (optional); Vegan Parmesan Cheese, for garnish (optional)

Why Make This Recipe

If you’re looking for a delicious, creamy, and satisfying vegan dish, then the Vegan Marry Me Pasta recipe is for you. This meal is full of flavor, thanks to the rich cashew cream, sun-dried tomatoes, and fresh spinach. Plus, it’s easy to prepare and perfect for a cozy dinner or to impress guests. The combination of textures and tastes will have everyone at the table falling in love with this dish.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Vegan Marry Me Pasta

Ingredients:

Pasta: 1 lb (450g) Fettuccine or Linguine (or pasta shape of your choice; Pappardelle, Penne, or Rigatoni also work well)
Raw Cashews: 1 cup (about 150g), soaked (see instructions)
Water: 1 cup (240ml) for blending cashew cream, plus more if needed
Vegan Butter: 3 tablespoons (can substitute olive oil or reserved sun-dried tomato oil)
Garlic: 5-6 cloves, minced (about 2 tablespoons) – use more if you’re a garlic fanatic!
Sun-Dried Tomatoes: ¾ cup (about 100-120g) oil-packed sun-dried tomatoes, drained (reserve 1-2 tbsp of the oil if desired) and roughly chopped
Vegetable Broth: 1 ½ cups (360ml), low sodium recommended
Nutritional Yeast: ¼ cup (about 15-20g) – provides a cheesy, umami depth
Dried Oregano: 1 teaspoon
Dried Basil: 1 teaspoon (or 1 tablespoon fresh, chopped)
Red Pepper Flakes: ½ teaspoon (adjust to your spice preference)
Fresh Spinach: 3-4 cups (about 85-115g), packed
Salt: 1 teaspoon, plus more for pasta water and tasting
Black Pepper: ½ teaspoon, freshly ground, plus more to taste
Fresh Basil or Parsley: For garnish, chopped (optional)
Vegan Parmesan Cheese: For garnish (optional)

Directions:

Soak the Cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes. If you have time, soaking overnight in cold water yields the best results. Drain and rinse the cashews.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (usually 1-2 minutes less than the suggested time). Reserve about 1.5 cups of the starchy pasta water before draining the pasta. Drain and set aside.
Make the Cashew Cream: Blend the soaked cashews with 1 cup of water in a high-speed blender until smooth and creamy. Set aside.
Prepare the Sauce: In a large skillet, melt the vegan butter over medium heat. Add minced garlic and cook for 1-2 minutes, being careful not to brown it. Then, add the chopped sun-dried tomatoes, oregano, basil, and red pepper flakes. Sauté for 2-3 minutes.
Combine Ingredients: Pour in the vegetable broth and bring to a gentle simmer. Whisk in the cashew cream and nutritional yeast, letting it simmer gently for 3-5 minutes.
Add Spinach & Season: Add the fresh spinach and stir until it wilts. Taste and adjust seasoning with salt and pepper.
Combine with Pasta: Add the cooked pasta to the skillet and toss to coat. Use reserved pasta water to reach your desired sauce consistency. Simmer for 1-2 minutes.
Serve: Remove from heat, adjust seasoning if needed, and garnish with fresh herbs and vegan Parmesan cheese.

How to Serve Vegan Marry Me Pasta

Serve Vegan Marry Me Pasta hot in warm bowls. You can top it with extra fresh herbs and a sprinkle of vegan Parmesan cheese for an even tastier dish. This pasta pairs nicely with a side salad or some crusty bread.

How to Store Vegan Marry Me Pasta

Store any leftover Vegan Marry Me Pasta in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

Tips to Make Vegan Marry Me Pasta

Soaking the cashews longer will give you a creamier texture.
Always reserve pasta water; it’s a secret ingredient for a smooth sauce.
Feel free to adjust the vegetables based on what you have on hand, such as adding mushrooms or bell peppers for added flavor.

Variation

You can add cooked chickpeas or tofu to the pasta for extra protein. Also, try using different herbs like thyme or parsley for various flavor profiles.

FAQs

Can I make this recipe gluten-free?
Yes, simply use gluten-free pasta instead of traditional pasta.

What if I don’t have sun-dried tomatoes?
You can use roasted red peppers as an alternative for a different flavor.

Can I freeze leftovers?
Yes, you can freeze the pasta in an airtight container for up to 2 months, but it’s best enjoyed fresh.