Marry Me Pasta (Ready under 30 Minutes)

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, it’s the perfect weeknight comfort meal. And with how unbelievably indulgent it tastes, you’d never guess it’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 you’re looking for another cozy recipe like this, don’t miss my Marry Me Chickpeas!

Why I Love This Recipe

I’m fully in my Marry Me recipe era—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 (don’t tell the others!).

It’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.

It’s plant-based, easy to adapt to be gluten-free, and made in one pot (minus the pasta boil). Whether you’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.

Here’s an ingredient breakdown of the ingredients you’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 Joe’s unsweetened soy beverage because it adds richness and a little extra protein.
Pasta: Use your favorite shape (penne, rigatoni, fusilli, whatever’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 dish’s seasoning.
Vegan Butter: To sauté 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 tube—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 alternatives—just make sure they aren’t flavored or sweetened.
Nutritional Yeast: Try vegan parmesan for a different but still umami-rich, cheesy twist.
Pasta: Use whatever pasta you love—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 you’re out, double the amount of canned crushed tomatoes or use a few spoonfuls of tomato purée. 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.

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

Sautéed 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 3–5 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.

Step 4
Pour in cashew cream and stir until combined. Add chopped basil and cooked pasta. Toss the pasta gently to coat evenly—don’t over-stir or it may break down.

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 don’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!
Don’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 version—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 shape—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!