Vegan Marry Me Pasta

This Vegan Marry Me Pasta is a creamy, dreamy dish that’s perfect for busy nights when you need something comforting and quick. Made with sun-dried tomatoes, a rich cashew sauce, and your favorite pasta, this recipe comes together in just 20 minutes. It’s a vegan twist on the classic Marry Me Pasta that everyone will fall in love with!

5 from 5 votes

Print Pin

Course: Entree, Main Course

Cuisine: Italian, Vegan

Keyword: Creamy Pasta, quick dinner, sun-dried tomato pasta, Vegan Marry Me Pasta, vegan pasta recipe

Prep Time: 15

Cook Time: 16

Servings:

Calories: 533kcal

Equipment

High-Speed Blender – To make the smooth cashew sauce that brings this dish to life.
Large Skillet or Pan – For cooking the sauce and pasta together.
Large Pot – To boil your pasta in well-salted water.
Wooden Spoon or Tongs – To stir and toss the pasta with the sauce.
Measuring Cups and Spoons – For precise ingredients that’ll make your dish perfect every time.

Ingredients

For the Cashew Sauce:

1 cup raw cashews (soaked in hot water for at least 30 minutes)
1 cup unsweetened plant-based milk
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
⅓ tsp black pepper
¼ tsp red pepper flakes

For the Pasta:

12 oz pasta of your choice (fettuccine, penne, etc.)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes , drained (14 oz)
½ cup sun-dried tomatoes, chopped
½ tsp oregano
½ tsp thyme
½ tsp dried basil
½ tsp garlic powder
½ tsp onion powder
Salt and pepper (to taste, based on your pasta water)
Fresh basil, chopped (for garnish)
cup grated vegan parmesan cheese (optional, or more as desired)

Instructions

Prepare the cashew sauce: Drain the soaked cashews and add them to a high-speed blender. Add the plant-based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes. Blend until smooth and creamy. (This sauce is the magic!)
Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Be sure to reserve about 1 cup of pasta water before draining the pasta.
Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. Then, toss in the minced garlic and cook for another minute, just until fragrant.
Make the sauce: Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper. Let everything simmer for 5 minutes, stirring occasionally to make sure nothing sticks to the bottom.
Combine the pasta and sauce: Pour the cashew sauce into the skillet with the tomato mixture and stir to combine. Add the cooked pasta and toss everything together until the pasta is fully coated. Taste and adjust the seasoning as needed. If the sauce is too thick, just add a splash of pasta water or extra milk to thin it out a bit.
Serve: Plate the pasta and garnish with fresh basil and a sprinkle of vegan parmesan (if you’re feeling fancy).

Notes

Pro Tips

Blend until silky: A high-speed blender makes the cashew sauce ultra-smooth. If it looks grainy, keep blending.
Save the pasta water: A splash helps loosen the sauce and helps it cling to the noodles.
Season in layers: Taste as you go, especially after adding the sun-dried tomatoes since they’re naturally salty.
Finish fresh: A little fresh basil or lemon juice at the end brightens the whole dish.

Nutrition