Description
This vegan version of Marry Me Pasta lives up to its name! Tender pasta folded in a rich, sun-dried tomato cream sauce infused with vegan parmesan, garlic, and fresh basil. This vegan pasta recipe is ready to eat in less than an hour!
Ingredients
Cashew cream:
- ½ cup raw cashews
- 1 cup water
Pasta:
- 1 lb pasta of choice
- 2 tablespoons vegan butter
- 2 tablespoons sundried tomato oil
- 2 large shallots, diced
- ½ teaspoon salt
- 4 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ cup flour
- 1½ cups vegan chicken broth
- ½ cup sundried tomatoes, roughly chopped
- ½ cup vegan parmesan
- ¼ cup basil
Equipment
- Medium bowl
- High-speed blender
- Large pot
- Dutch oven
- Colander
- Spatula or wooden spoon
Instructions
- Soak the cashews. Add the cashews to a medium heatproof bowl and cover with boiling water. Let the cashews soak for at least 20 minutes or overnight to soften.
- Make the cashew cream. Drain the soaked cashews and add to a high-speed blender along with the water. Blend until smooth and set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.
- Sauté the aromatics. Heat the vegan butter and sun-dried tomato oil (or olive oil) in a dutch oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.
- Add remaining ingredients. Add the flour and stir until a thick paste forms. Cook, stirring constantly, for 1 minute. Add the vegan chicken broth, blended cashew cream, and sun-dried tomatoes, and stir. Reduce the heat to low.
- Add the drained pasta, ½ cup of pasta water, and vegan parmesan cheese. Stir until the cheese is melted and the sauce coats the pasta, adding more pasta water as needed.
- Serve. Season with freshly chopped basil, salt and black pepper to taste. Serve immediately with more fresh basil, and enjoy!
Notes
- Storage: Keep for 3-4 days in an airtight container in the refrigerator. Freezing is not recommended.
- Reheating: Microwave or warm in a skillet on the stovetop until warmed through. The sauce will have thickened considerably after refrigeration, so we recommend adding a splash of vegan chicken broth when reheating to loosen things up and make the sauce creamy again.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop