Vegan Marry Me Pasta Recipe

I still remember the first time I made this Vegan Marry Me Pasta. It was a chilly Tuesday evening, and frankly, my expectations were moderate. I’d heard the hype around the original “Marry Me Chicken,” known for its supposedly proposal-inducing deliciousness, but translating that rich, creamy, sun-dried tomato-laden magic into a completely plant-based version felt ambitious. My partner, a self-proclaimed pasta connoisseur and often skeptical of vegan ‘cream’ sauces, eyed the bubbling pot with cautious curiosity. The aroma filling the kitchen, however – a heady mix of garlic, simmering tomatoes, and fragrant herbs – started to work its charm even before the first bite. When we finally sat down to eat, twirling strands of fettuccine coated in that velvety, luscious sauce, the silence was broken only by appreciative murmurs. “Okay,” my partner finally said, pausing for dramatic effect, “I get it. This is insanely good.” It wasn’t just good; it was revelatory. Rich, decadent, packed with umami depth from the sun-dried tomatoes, brightened by herbs, and unbelievably creamy thanks to the magic of cashews, it felt utterly luxurious without a drop of dairy. It instantly became a household legend, the dish requested for special occasions, comforting weeknights, and whenever we need a reminder that vegan food can be truly spectacular and deeply satisfying. This recipe isn’t just dinner; it’s an experience, one that proves plant-based eating lacks absolutely nothing in flavour or indulgence.

Vegan Marry Me Pasta: The Ultimate Creamy Dream

Get ready to fall head over heels for this incredibly rich, decadent, and flavour-packed Vegan Marry Me Pasta. Inspired by the famously irresistible dish, this plant-based version swaps dairy for a luscious cashew cream and packs a punch with sun-dried tomatoes, garlic, herbs, and tender spinach. It’s the kind of meal that feels special occasion-worthy but is surprisingly straightforward to whip up on a weeknight. Prepare for rave reviews – this pasta might just make someone pop the question (or at least ask for seconds!).

Ingredients You’ll Need

This recipe relies on a blend of powerful flavour builders and creamy elements to achieve its signature taste and texture. Here’s what you’ll gather:

• 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)

A Note on Key Ingredients:

• Raw Cashews: These are the secret to the incredible creaminess. Soaking them makes them easier to blend into a silky-smooth sauce. If you don’t have a high-speed blender, ensure they are soaked for at least 4 hours or use the quick-soak method (boiling water for 15-30 minutes). Ensure they are raw and unsalted. Roasted cashews will impart a different, nuttier flavour and may not blend as smoothly.
• Sun-Dried Tomatoes (Oil-Packed): These provide intense, concentrated tomato flavour and a delightful chewy texture. Oil-packed tend to be softer and more flavourful than dry-packed for this sauce. Don’t discard the oil! It’s infused with tomato goodness and can be used instead of, or alongside, the vegan butter for sautéing the garlic. Chopping them ensures the flavour distributes evenly.
• Nutritional Yeast: Often called “nooch,” this deactivated yeast is a vegan pantry staple. It adds a savoury, cheesy, umami flavour that mimics Parmesan without dairy. Find it in the health food section or online. Don’t confuse it with baker’s yeast or brewer’s yeast.
• Vegetable Broth: Use a good quality, flavourful broth as it forms a significant part of the sauce base. Low-sodium allows you to control the saltiness better.
• Spinach: Adds colour, nutrients, and wilts down beautifully into the sauce. Kale (finely chopped, stems removed) could be substituted, but will need a slightly longer cooking time.

Step-by-Step Instructions

Follow these steps carefully to achieve pasta perfection. Read through everything once before you start!

1. 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 using very hot/boiling water) or up to 4 hours (if using warm water). If you have time, soaking overnight in cold water in the fridge yields excellent results. Once soaked, drain the cashews thoroughly and rinse them. Why soak? Soaking softens the cashews, allowing them to break down completely when blended, resulting in an ultra-smooth, creamy texture without any graininess.
2. Cook the Pasta: Bring a large pot of generously 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, as it will finish cooking in the sauce). Why salt the water? It seasons the pasta from the inside out, crucial for overall flavour. Why al dente? The pasta will absorb some sauce and continue cooking slightly when combined; cooking it al dente prevents it from becoming mushy. Before draining, carefully reserve about 1.5 cups (360ml) of the starchy pasta water. Drain the pasta and set aside (do not rinse). Why reserve pasta water? The starch in the water helps to emulsify the sauce, making it creamy and helping it cling beautifully to the pasta.
3. Make the Cashew Cream: While the pasta cooks, combine the drained, soaked cashews and 1 cup (240ml) of fresh water in a high-speed blender. Blend on high speed for 1-2 minutes, or until completely smooth and creamy. Scrape down the sides as needed. The consistency should resemble heavy cream. If it seems too thick, add another tablespoon or two of water and blend again. Set aside. Using a high-speed blender is key here for the smoothest result. If you don’t have one, blend for longer and potentially strain the cream through a fine-mesh sieve.
4. Sauté Aromatics: Place a large skillet or Dutch oven (large enough to eventually hold the pasta) over medium heat. Add the vegan butter (or reserved sun-dried tomato oil, or a mix). Once melted and shimmering, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic, which can make the sauce bitter.
5. Build Sauce Flavour: Add the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes to the skillet. Sauté for another 2-3 minutes, stirring frequently, allowing the tomatoes to soften slightly and the herbs to become fragrant. The oil will take on a lovely reddish hue.
6. Deglaze and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan (this adds flavour!). Bring the mixture to a gentle simmer.
7. Add Creaminess and Cheesy Flavour: Reduce the heat to low. Whisk in the prepared cashew cream and the nutritional yeast until well combined. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, allowing it to thicken slightly. Do not let it boil rapidly, as cashew cream can sometimes break or become grainy under high heat.
8. Wilt the Spinach: Add the fresh spinach to the skillet, a couple of handfuls at a time if necessary. Stir gently until the spinach wilts down into the sauce, which should only take 1-2 minutes.
9. Season the Sauce: Taste the sauce and season generously with salt (start with the recommended 1 teaspoon) and freshly ground black pepper (start with ½ teaspoon). Remember the pasta water is salty, so be cautious initially – you can always add more salt later. The flavour should be rich, savoury, and well-balanced.
10. Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss gently but thoroughly to coat every strand. If the sauce seems too thick, add a splash (start with ¼ cup / 60ml) of the reserved starchy pasta water and toss again. Continue adding pasta water, a little at a time, until the sauce reaches your desired consistency – it should be creamy and glossy, clinging nicely to the pasta. Let the pasta simmer gently in the sauce for 1-2 minutes to allow the flavours to meld and the pasta to finish cooking.
11. Final Touches & Serve: Remove the skillet from the heat. Taste one last time and adjust seasoning if needed (more salt, pepper, or red pepper flakes?). Stir in any fresh herbs if using (like fresh basil or parsley). Serve immediately in warm bowls. Garnish generously with more fresh herbs, a sprinkle of vegan Parmesan cheese, and perhaps an extra pinch of red pepper flakes if you like heat.

Nutrition Facts

• Servings: This recipe generously serves 4-6 people, depending on appetite.
• Calories per Serving (Approximate): 600-750 kcal (based on 4 servings).

Disclaimer: Nutritional information is an estimate only, calculated using standard ingredient databases. Actual values may vary based on specific ingredients used (brands, cashew size, pasta type, oil content of tomatoes), portion sizes, and any modifications. Cashews contribute healthy fats and protein, sun-dried tomatoes offer vitamins and antioxidants, nutritional yeast provides B vitamins, and spinach adds iron and fibre. While indulgent, it’s packed with plant-based goodness!

Preparation Time

• Soaking Time (Cashews): 30 minutes (quick soak) to 4+ hours (standard soak)
• Prep Time: 15 minutes (chopping garlic/tomatoes, measuring ingredients)
• Cook Time: 25-30 minutes (cooking pasta, making sauce, combining)
• Total Time (excluding soaking): Approximately 40-45 minutes

This timeline makes it achievable for a weeknight meal, especially if you utilize the quick-soak method for the cashews or soak them ahead of time.

How to Serve Vegan Marry Me Pasta

This dish is a star on its own, but pairing it thoughtfully can elevate the entire meal. Here are some serving suggestions:

• The Basics:
  • Serve immediately while hot and creamy.
  • Dish into warm pasta bowls to help maintain temperature.
  • Garnish generously! Don’t skip this step – it adds visual appeal and fresh flavour notes. Good options include:
    • Freshly chopped basil or parsley: Adds brightness and colour.
    • Vegan Parmesan cheese: Enhances the savoury, cheesy flavour. Use store-bought or a homemade cashew/hemp seed version.
    • Extra red pepper flakes: For those who like an extra kick of spice.
    • A drizzle of quality olive oil: Adds a touch of richness and sheen.
• Side Dish Pairings:
  • Crusty Bread: Essential for mopping up every last bit of that incredible sauce. Garlic bread (vegan, of course!) is a classic and highly recommended pairing. A simple baguette or ciabatta works wonderfully too.
  • Simple Green Salad: A light salad with a tangy vinaigrette (like lemon or balsamic) provides a refreshing contrast to the richness of the pasta. Think mixed greens, cucumber, cherry tomatoes, and perhaps some thinly sliced red onion.
  • Steamed or Roasted Vegetables: Simple steamed green beans, asparagus, or roasted broccoli/broccolini complement the dish without competing for flavour. A squeeze of lemon over the veggies adds brightness.
  • Antipasto Elements: For a more elaborate feel, serve alongside some marinated olives, artichoke hearts, or roasted red peppers.
• Beverage Pairings:
  • Wine: A crisp, dry white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay cuts through the richness nicely. A light-bodied Italian red like a Valpolicella could also work.
  • Non-Alcoholic: Sparkling water with lemon or lime, or a light iced tea, offers refreshment.
• Occasions:
  • Date Night: Its decadent nature and “Marry Me” namesake make it perfect for a romantic dinner.
  • Dinner Parties: Impressive enough for guests but relatively easy to make. You can prep the cashew cream and chop veggies ahead of time.
  • Comfort Food Cravings: When you need something warm, creamy, and deeply satisfying.
  • Weeknight Treat: Quicker than it looks, especially with planning (soak cashews ahead).

Additional Tips for Success

Mastering this dish is easy, but these tips will help you perfect it every time:

1. Don’t Discard That Pasta Water: It bears repeating – the starchy pasta water is liquid gold! It’s the key to achieving a silky, emulsified sauce that perfectly coats the pasta, rather than a sauce that’s too thick or too watery. Add it gradually until you reach the perfect consistency. If your sauce ever seems too thick upon standing, a splash of reserved pasta water (reheated) can help loosen it up again.
2. Master the Cashew Cream: For the smoothest cream, use a high-speed blender (like a Vitamix or Blendtec). If you don’t have one, ensure your cashews are very well soaked (consider the longer soaking time or boiling method) and blend for an extended period, scraping down the sides often. If it’s still not perfectly smooth, you can pass it through a fine-mesh sieve or nut milk bag for an ultra-velvety texture, though this is usually unnecessary with proper soaking and blending.
3. Taste and Adjust Seasoning: The final flavour balance is crucial. Taste the sauce before adding the pasta, and again after tossing the pasta. Seasoning needs can change once the pasta absorbs some sauce. Don’t be shy with salt and pepper – creamy sauces need adequate seasoning to shine. Consider adding a tiny squeeze of lemon juice at the very end if you feel it needs a little brightness to cut through the richness.
4. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Cashew cream sauces tend to thicken considerably when chilled. To reheat, gently warm the pasta over low heat on the stovetop. Add a splash of vegetable broth, plant-based milk, or water (or reserved pasta water if you saved extra!) to loosen the sauce as it heats. Avoid microwaving if possible, as it can sometimes make the sauce separate or the pasta rubbery. Stir frequently while reheating.
5. Get Creative with Variations: This recipe is a fantastic base for experimentation!
   • Add More Veggies: Sautéed mushrooms (cremini or shiitake), roasted red peppers, steamed peas, or chopped artichoke hearts would be delicious additions. Add them along with the sun-dried tomatoes or stir them in with the spinach.
   • Boost the Protein: Stir in a can of rinsed cannellini beans or chickpeas, or add some pan-fried vegan Italian sausage or smoked tofu/tempeh crumbles for a heartier meal.
   • Different Herbs: Swap dried herbs for fresh (use about 3x the amount), or add other flavours like fresh thyme or a pinch of smoked paprika.
   • Make it Spicy: Increase the red pepper flakes, or add a finely minced jalapeño or a dash of cayenne pepper along with the garlic.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this Vegan Marry Me Pasta:

1. Q: Can I make this recipe gluten-free?
   • A: Absolutely! Simply substitute your favourite gluten-free pasta (like a brown rice, quinoa, or lentil blend). Cook the gluten-free pasta according to its specific package directions, making sure not to overcook it, as GF pasta can sometimes become mushy more easily. Remember to still reserve the starchy pasta water – it works just as well with gluten-free varieties to help thicken and emulsify the sauce. Ensure your vegetable broth and nutritional yeast are also certified gluten-free if needed.
2. Q: I have a nut allergy. Can I make this nut-free?
   • A: Yes, you can make a delicious nut-free version. Instead of cashew cream, you have a few options:
     • Sunflower Seed Cream: Soak 1 cup of raw sunflower seeds just like the cashews, then blend with 1 cup of water until smooth. The flavour will be slightly different, a bit earthier, but still creamy and effective.
     • Silken Tofu: Blend about 12-14 oz (350-400g) of silken tofu until completely smooth. It creates a very creamy, neutral-flavoured base.
     • Store-Bought Vegan Heavy Cream: Use about 1.5 cups (360ml) of a high-quality, unsweetened vegan heavy cream alternative (often made from oats, soy, or a blend). Check the ingredients if other allergies are a concern.
     • White Beans: Blending a can of rinsed cannellini beans with some of the vegetable broth can also create a surprisingly creamy base, though the flavour profile will change slightly.
3. Q: Can I make this dish ahead of time?
   • A: You can definitely prep components ahead! You can make the cashew cream up to 3 days in advance and store it in an airtight container in the fridge. You can also chop the garlic and sun-dried tomatoes ahead of time. While best served fresh, you can make the entire sauce (steps 4-9) a day ahead, store it refrigerated, and then gently reheat it before cooking fresh pasta and combining everything (adding reserved pasta water as needed). As mentioned in the tips, leftover combined pasta reheats best gently on the stovetop with a little added liquid.
4. Q: What’s the origin of the name “Marry Me Pasta”? Is this the original?
   • A: The name comes from the non-vegan dish “Marry Me Chicken,” which gained popularity online. The legend goes that the chicken dish, featuring a similar creamy sun-dried tomato sauce (usually with dairy cream and Parmesan), is so delicious that it could inspire a marriage proposal. This recipe is a vegan adaptation of that concept, capturing the same irresistible richness and flavour profile using entirely plant-based ingredients. So, while inspired by the original, this specific recipe is a vegan creation designed to be just as proposal-worthy!
5. Q: Is this recipe very spicy? How can I adjust the heat level?
   • A: As written with ½ teaspoon of red pepper flakes, the dish has a mild background warmth rather than being overtly spicy. However, spice perception is subjective!
     • To Make it Milder: Reduce the red pepper flakes to ¼ teaspoon, or omit them entirely if you are very sensitive to heat.
     • To Make it Spicier: Increase the red pepper flakes to ¾ or 1 teaspoon (or more!). You could also add a pinch of cayenne pepper or sauté some finely diced fresh chili (like a jalapeño or serrano) along with the garlic for a different type of heat. Always start small and taste as you go – you can easily add more heat, but it’s hard to take it away!

Print