This vegan version of Marry Me Pasta lives up to its name! Tender pasta folded into 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 You’ll Need
- Raw cashews: Most marry me pasta sauce recipes are rich and creamy with heavy cream. We find the best plant-based swap to be cashew cream. We’ll teach you how to make it with a simple blend of raw cashews and liquid!
- Pasta: Any pasta of choice will work. If you are gluten-free, opt for your favorite gluten-free pasta.
- Vegan butter: Combined with sun-dried tomato oil to sauté the aromatics and infuse the dish with deep flavor. Trust us, it adds so much flavor to the final dish!
- Sun-dried tomatoes: In addition to sun-dried tomato oil, we’re adding roughly chopped sun-dried tomatoes for a boost of bright tanginess and mild sweetness.
- Aromatics: Shallots and garlic are the flavor foundation of this pasta sauce. For the best flavor, use fresh garlic!
- Seasonings: You’ll need paprika, Italian seasoning, red pepper flakes, sea salt, and black pepper.
- Flour: Helps to thicken the creamy pasta sauce and adds a luxurious mouthfeel. If you are gluten-free, opt for a cup-for-cup gluten-free flour blend. We use Bob’s Red Mill in most of our gluten-free recipes and highly recommend it!
- Vegan chicken broth: Adds additional savoriness and umami flavor. If vegan chicken broth isn’t available, vegetable broth works as a great substitute.
- Vegan parmesan: Use store-bought or homemade vegan parmesan cheese. We like the store-bought brands Violife and Follow Your Heart. Or opt for nutritional yeast, which will add a similar cheesy flavor.
- Fresh basil: Brightens the overall dish with a pop of color and freshness. We love it folded into the pasta dish and used as an additional garnish.
How to Make Vegan Marry Me Pasta
- 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!
Find the full printable recipe here: Vegan Marry Me Pasta
