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    Home ยป Recipes ยป Main Dishes

    Marry Me Pasta

    Published: Apr 12, 2025 ยท by Puja Verma

    Jump to Recipe Print Recipe

    This Marry Me Pasta recipe is ultra-creamy, packed with Mediterranean flavor, and surprisingly easy to make! Featuring a cashew-based sauce, sun-dried tomatoes, and garlic, all simmered together with pasta, itโ€™s the perfect weeknight comfort meal. And with how unbelievably indulgent it tastes, youโ€™d never guess itโ€™s made from wholesome, plant-based ingredients!

    Marry me pasta in a serving bowl garnished with fresh bails and grated parmesan cheese.

    If you love simple meals that feel a little fancy, this 30-minute Marry Me Pasta recipe will really hit the spot. And if youโ€™re looking for another cozy recipe like this, donโ€™t miss my Marry Me Chickpeas!

    Why I Love This Recipe

    Iโ€™m fully in my Marry Me recipe eraโ€”first it was chickpeas, then tofu, then lentils, and now this creamy dreamy Marry Me Pasta. And let me tell you, I love them all, but this one might be my current favorite (donโ€™t tell the others!).

    Itโ€™s creamy, garlicky, and packed with flavor, but still comes together fast enough to make on a weeknight. The cashew cream is rich and velvety, the sun-dried tomatoes bring the perfect punch, and the whole thing feels fancy without actually requiring much effort at all.

    Itโ€™s plant-based, easy to adapt to be gluten-free, and made in one pot (minus the pasta boil). Whether youโ€™re feeding dinner guests or just want something cozy for a family dinner, this one is a keeper!

    Ingredient Notes

    Marry me pasta ingredients laid out individually on a flat surface.

    Hereโ€™s an ingredient breakdown of the ingredients youโ€™ll need for this Marry Me Pasta.

    • Cashew Cream: This dairy-free cream is made by blending raw cashews with soy milk, nutritional yeast, white miso paste, and garlic powder. I like Trader Joeโ€™s unsweetened soy beverage because it adds richness and a little extra protein.
    • Pasta: Use your favorite shape (penne, rigatoni, fusilli, whateverโ€™s in the pantry). Just cook it al dente so it can soak up all the sauce without turning soggy.
    • Vegetable Broth: Keeps the sauce balanced and prevents it from getting too thick. Use low-sodium broth to give you more control over the dishโ€™s seasoning.
    • Vegan Butter: To sautรฉ the aromatics and add richness to the base of the sauce. Use your favorite brand and type here!
    • Garlic: Essential! Minced garlic (or garlic paste) creates the foundation of savory flavor.
    • Tomato Paste: Adds concentrated tomato flavor and gives the sauce a deeper, slightly sweet note. I highly recommend the kind in a tubeโ€”it tastes better and is easier to store.
    • Sun-Dried Tomatoes: These bring bold, savory flavor and a bit of chewiness to every bite. I like using dry-packed, julienned ones for this recipe.
    • Cherry Tomatoes: When cooked, these get soft, sweet, and juicy, creating a naturally tangy tomato base. Let them soften and burst before smashing them into the sauce.
    • Fresh Basil: Add a fresh, herbaceous, peppery-sweet touch. Use Genovese basil for the most classic Italian flavor.
    • Italian Seasoning: Rounds out the Tuscan-inspired flavor with herbs like oregano, rosemary, sage, marjoram, and thyme.
    • Red Pepper Flakes: Just a pinch adds gentle heat that cuts through the creaminess. Adjust to your spice tolerance (or omit if serving picky eaters).

    Substitutions

    • Cashews: You can also use sunflower seeds (1:1) for a nut-free version, though note that it will be slightly less creamy.
    • Soy Milk: Any plain, unsweetened plant milk will do the job here. Oat, almond, or cashew milk are great alternativesโ€”just make sure they arenโ€™t flavored or sweetened.
    • Nutritional Yeast: Try vegan parmesan for a different but still umami-rich, cheesy twist.
    • Pasta: Use whatever pasta you loveโ€”penne, rigatoni, shells, or gluten-free varieties.
    • Vegan Butter: You can also swap in avocado oil if you prefer. Or, olive oil is great for a Mediterranean-style finish!
    • Tomato Paste: If youโ€™re out, double the amount of canned crushed tomatoes or use a few spoonfuls of tomato purรฉe. The flavor will be a bit less concentrated but still rich.
    • Sun-Dried Tomatoes: No sun-dried tomatoes? Try roasted red peppers for a slightly milder flavor, or a handful of chopped olives for a salty punch.
    • Cherry Tomatoes: Grape tomatoes make the perfect 1:1 substitute. You can also use canned whole tomatoes (just drain them and give them a rough chop).
    • Herbs: Feel free to use other fresh herbs like oregano, thyme, parsley, or rosemary.

    How to Make

    Making this Marry Me Pasta is such a breeze! Just follow my tips for the best results.

    Cooked bow tie pasta in a drainer bowl.
    Cashew cream purรฉe in a blender cup.

    Preparation

    Boil water and cook your pasta according to the package directions. While the pasta cooks, boil the cashews in a small pot of water for 5 minutes, then drain. Blend softened cashews with soy milk, miso paste, nutritional yeast, and garlic powder until smooth.

    Cooking

    Sautรฉed garlic and seasonings in a dutch oven.

    Step 1
    Melt the vegan butter in a medium pot over low heat. Add garlic, Italian seasoning, and red pepper flakes, stirring constantly for a minute. Garlic can burn fast, so keep the heat low to ensure it stays fragrant, not bitter.

    Mashed cooked cherry tomatoes in a dutch oven.

    Step 2
    Add cherry tomatoes and cook for 3โ€“5 minutes, stirring occasionally. You can add a few tablespoons of water or broth to prevent burning. Once softened, smash the tomatoes with a spatula to release their juices.

    Cooked cherry tomatoes in seasoned broth in a dutch oven.

    Step 3
    Stir in sun-dried tomatoes, tomato paste, vegetable broth, and salt. Let the sauce simmer for another 3 minutes. Stir occasionally to prevent sticking and to help sun-dried tomatoes soften.

    Marry me tuscan sauce in a dutch oven.
    Marry me pasta in a dutch oven.

    Step 4
    Pour in cashew cream and stir until combined. Add chopped basil and cooked pasta. Toss the pasta gently to coat evenlyโ€”donโ€™t over-stir or it may break down.

    Marry me pasta in a serving bowl garnished with fresh bails and grated parmesan cheese.

    Step 5
    Serve your Marry Me Pasta while hot with grated vegan parmesan, extra basil, and red pepper flakes on top!

    Expert Tip

    To get a smooth, creamy sauce, the cashew cream needs to be blended thoroughly. Use a high-speed blender if possible. If you donโ€™t have one, soak the cashews for longer (around 15 to 20 minutes in hot water should work well).

    This ensures they blend into a silky base without gritty bits. Also, take the time to stir the sauce slowly as it heats up to blend the flavors properly and prevent separation!

    Cooking Tips

    • Use the Right Tomatoes: Use dry-packed sun-dried tomatoes since they have a deeper flavor and better texture for this Marry Me Pasta dish.
    • Reserve Pasta Water: Save some of the pasta water in case you need to thin the sauce. Bonus: The starches in the water help the sauce stick to the pasta!
    • Donโ€™t Overcook the Pasta: Al dente pasta holds up better when tossed with the sauce. Start checking on it 2-3 minutes before the time indicated on the package.

    Frequently Asked Questions

    Can I make this recipe nut-free?

    Yes! You can use raw sunflower seeds for a nut-free versionโ€”just boil and blend them like cashews. You can also use full-fat canned coconut milk (just the thick part) for a shortcut, but it will give a slightly sweet, coconutty flavor.

    What kind of pasta works best for this recipe?

    This sauce works with just about any pasta shapeโ€”penne, fusilli, shells, or even gluten-free varieties. Just aim for a shape that holds sauce well.

    What if my sauce turns out too thick?

    Just add a splash of veggie broth or plant milk and stir it through over low heat. The sauce thickens as it sits, so this trick helps bring it back to silky-smooth.

    Storing & Reheating

    Your Marry Me Pasta recipe should be cooled before storing to preserve its texture and flavor. Once cooled, follow these storage guidelines.

    • Fridge: Store the pasta in an airtight glass container for up to 4 days. Keep sauce and pasta separate if you can.
    • Freezer: You can freeze just the sauce in a freezer-safe container for up to 2 months. Thaw everything overnight in the fridge before reheating.
    • Reheating: Reheat the sauce gently on the stovetop with a splash of broth or soy milk to loosen the consistency again. Cook a new batch of fresh pasta if possible!

    More Vegan Dinner Recipes

    • Marry me lentils in a serving bowl with a toasted slice of bread dipped in it.
      Marry Me Lentils (With Vegan Tuscan Sauce)
    • Marry me tofu in saucepan.
      Marry Me Tofu (With Vegan Tuscan Sauce)
    • Marry me chickpeas in a serving bowl garnished with fresh basil leaves.
      Marry Me Chickpeas (With Vegan Tuscan Sauce)
    • Marry me gnocchi on a toasted baguette slice.
      Marry Me Baked Gnocchi
    Marry me pasta in a serving bowl garnished with fresh bails and grated parmesan cheese.

    Marry Me Pasta (With Vegan Tuscan Sauce)

    5 from 1 vote
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Serving Size: 4
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This ultra-creamy Marry Me Pasta is a Tuscan-inspired dish made 100% vegan. The cashew cream is rich and velvety, the sun-dried tomatoes bring the perfect punch, and the whole thing feels fancy without actually requiring much effort at all. Whether youโ€™re feeding dinner guests or just want something cozy for a family dinner, this one is a keeper!

    INGREDIENTS
      

    Cashew Cream

    • ยผ cup cashews raw & unsalted
    • 1 cup unsweetened soy milk or preferred plant milk
    • 1 tablespoon nutritional yeast
    • 1 tablespoon white miso paste
    • 2 teaspoon garlic powder

    Pasta

    • 4 cups pasta of choice uncooked
    • 1 cup vegetable broth low sodium
    • 1-2 tablespoon vegan butter or avocado oil
    • 2 tablespoon garlic minced or paste
    • 1 tablespoon tomato paste
    • 3 ounces sun-dried tomatoes julienne cut and not oil packed
    • 2 cups cherry tomoatoes or grape tomatoes
    • ยฝ cup basil leaves chopped
    • 2 teaspoon Italian seasoning
    • 1 teaspoon red pepper flakes
    • ยฝ-1 teaspoon salt

    Garnish

    • vegan parmesan cheese grated
    • fresh basil leaves
    • red pepper flakes or crushed black pepper

    METHOD
     

    • In a small pot, submerge cashews in water and boil for 5 minutes on medium heat. Once they soften, then drain cashews.
    • Add the softened cashews in a high speed blender along with the soy milk, miso paste, nutritional yeast, and garlic powder. Blend till smooth like heavy cream. Set aside.
    • Meanwhile - Cook pasta in boiling water per the package instructions. Once pasta is ready, then drain and rinse under cold water. Set aside.
    • Next, melt butter in a medium size pot or Dutch oven over low heat. Add minced garlic, Italian seasoning, red pepper flakes, and continuously stir for a minute to avoid burning.
    • Add in the tomatoes and letting the tomatoes soften on low heat for a few minutes. You can add a ยผ cup of broth or water to avoid burning, if needed. Once softened, then smash them using your spatula.
    • Then add the sun-dried tomatoes, tomato paste, broth, salt and give it a good stir.
    • Pour in the cashew cream, and give it a good mix again. Cook for about 30 seconds till it thickens.
    • Add in the chopped basil and cooked pasta. Toss together till all the pasta is even coated.
    • Garnish with grated vegan parmesan cheese, more fresh basil, and red pepper flakes before serving.

    NOTES

    • Use the Right Tomatoes: Use dry-packed sun-dried tomatoes since they have a deeper flavor and better texture for this Marry Me Pasta dish.
    • Reserve Pasta Water: Save some of the pasta water in case you need to thin the sauce. Bonus: The starches in the water help the sauce stick to the pasta!
    • Donโ€™t Overcook the Pasta: Al dente pasta holds up better when tossed with the sauce. Start checking on it 2-3 minutes before the time indicated on the package.

    NUTRITION

    Calories: 177kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1085mg | Potassium: 1009mg | Fiber: 5g | Sugar: 10g | Vitamin A: 959IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 4mg
    Course: Main Course, Side Dish
    Cuisine: All, American, Italian
    Keyword: marry me pasta
    Tried this recipe?Let us know how it was!
    « Marry Me Lentils (With Vegan Tuscan Sauce)
    Marry Me Baked Gnocchi »

    Reader Interactions

    Comments

    1. Puja Verma says

      April 12, 2025 at 1:49 pm

      5 stars
      One of my favorite pasta dishes!

      Reply
    5 from 1 vote

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    Puja from Green Heart Love

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