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

Why Make This Recipe

Vegan Marry Me Pasta is a delightful, creamy dish that is perfect for any occasion. It’s rich in flavor, quick to prepare, and sure to impress both vegans and non-vegans alike. The combination of sun-dried tomatoes, garlic, and fresh spinach brings a burst of taste that makes every bite enjoyable. Plus, the cashew cream adds a wonderful richness without any dairy. This recipe is not just delicious, but it’s also a great way to enjoy a restaurant-quality meal at home!

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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, 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:

Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes (or up to 4 hours). If you have time, soaking overnight in cold water is best. Once soaked, drain and rinse the cashews thoroughly.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve about 1.5 cups (360ml) of the pasta water before draining. Set the pasta aside.
In a high-speed blender, combine the soaked cashews and 1 cup (240ml) of fresh water. Blend for 1-2 minutes until smooth and creamy. If it’s too thick, add a bit more water.
In a large skillet over medium heat, melt the vegan butter. Add the minced garlic and cook for about 1-2 minutes, until fragrant.
Add the chopped sun-dried tomatoes, oregano, basil, and red pepper flakes. Sauté for 2-3 minutes.
Pour in the vegetable broth and bring to a gentle simmer while scraping any browned bits from the bottom of the pan.
Lower the heat and whisk in the cashew cream and nutritional yeast, letting the sauce simmer for 3-5 minutes.
Add the fresh spinach in batches, stirring until it wilts.
Season with salt and black pepper, to taste.
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, adjust it with reserved pasta water until creamy.
Let it sit on low heat for 1-2 minutes to combine flavors.
Serve in bowls, garnished with fresh herbs and vegan Parmesan cheese if desired.

How to Serve Vegan Marry Me Pasta

Vegan Marry Me Pasta is best served warm, directly from the skillet. You can garnish it with chopped fresh herbs, a sprinkle of vegan Parmesan, and an extra pinch of red pepper flakes for those who enjoy a bit of heat. Pair it with a fresh salad or some crusty bread for a complete meal.

How to Store Vegan Marry Me Pasta

Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of water or vegetable broth to loosen the sauce and maintain its creamy texture.

Tips to Make Vegan Marry Me Pasta

Ensure you soak the cashews properly for a smooth cashew cream.
Feel free to adjust the spices according to your preferences.
If you’re not a fan of spinach, feel free to substitute with other greens like kale or Swiss chard.

Variation

You can customize this recipe by shifting out the sun-dried tomatoes for roasted red peppers or adding in your favorite vegetables like zucchini or mushrooms for extra nutrition and flavor.

FAQs

Can I make this recipe gluten-free?
Yes! You can substitute traditional pasta with gluten-free pasta.

How long does the cashew cream last?
In the fridge, cashew cream can last for about a week when stored in an airtight container.

Can I freeze Vegan Marry Me Pasta?
It is best not to freeze this dish, as the cream sauce may separate upon thawing. However, you can freeze the cashew cream separately and use it later!