Vegan Marry Me Pasta Recipe tastes rich, creamy, garlicky, and a little spicy, like a fancy restaurant pasta that secretly wears sweatpants. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 30 minutes. I first cooked a version of this on a Tuesday when I felt tired and cranky, and it still convinced my non-vegan husband to ask for seconds.
Why Choose This Vegan Marry Me Pasta Recipe
This version keeps all the creamy, sun-dried tomato goodness of classic Marry Me Pasta without dairy or meat. Cashews and coconut milk step in for heavy cream, and you still get that silky, cling-to-the-noodles sauce that tastes rich and cozy.
You cook everything in one pot plus a blender, so cleanup stays simple. The recipe also uses easy pantry ingredients, so you can pull it together on a random weeknight without a grocery run.
“This Vegan Marry Me Pasta Recipe tastes like a restaurant date-night dish that secretly comes from pantry staples and a single pot ★★★★★”
Ingredients You’ll Need
Pasta
- 12 ounces short pasta
- Good options: rigatoni, penne, fusilli, shells
- Whole wheat or gluten free pasta also works; just check the box for timing
- I like bronze-cut pasta because the sauce clings better
Creamy vegan “marry me” sauce
-
1 cup raw cashews
- Use unsalted, unroasted cashews
- If you forget to soak them, you can simmer them in water for 10 minutes
-
1 tablespoon olive oil
- Extra virgin tastes best, but any neutral olive oil works
-
1 small yellow onion, finely diced
-
4 to 6 cloves garlic, minced
- Use the full 6 if you love garlic as much as I do
-
1 teaspoon crushed red pepper flakes
- Use 1/2 teaspoon for mild heat or 1 1/2 teaspoons if you like it spicy
-
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
- Use the kind in a jar with oil, not the dry ones in a bag
- Save a teaspoon of the tomato oil and swap it for some of the olive oil for extra flavor
-
1 tablespoon tomato paste
-
1 teaspoon Italian seasoning
- Or use a mix of dried basil, oregano, and thyme
-
1 teaspoon smoked paprika or sweet paprika
-
1 teaspoon fine sea salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 1/2 cups vegetable broth
- Use low sodium broth so you control the salt
- I like Better Than Bouillon vegetable base for strong flavor
-
1 cup full-fat coconut milk from a can, well shaken
- This gives the richest texture
- Use a good brand that tastes neutral; some cheaper ones taste soapy
-
2 tablespoons nutritional yeast
- Adds a cheesy, savory flavor without dairy
-
1 teaspoon lemon juice
- Brightens the sauce and balances the richness
Finishing touches
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- Extra crushed red pepper flakes, to taste
- Vegan parmesan, optional but very tasty
- Violife, Follow Your Heart, or homemade cashew parm all work well
Pantry shortcuts and substitutions
- Skip fresh onion and use 1 teaspoon onion powder in a pinch
- Use jarred minced garlic if you feel tired or short on time
- Swap cashews with silken tofu if you avoid nuts
- Use 1 1/4 cups silken tofu and skip the soaking step
- Use oat milk or soy milk instead of coconut milk
- Add 1 extra tablespoon olive oil for richness
Equipment list
- Large pot for boiling pasta
- Large deep skillet or wide pot for the sauce
- Blender or high-speed blender for the cashew cream
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle or heatproof measuring cup to scoop pasta water
Tips & Tricks
- Salt the pasta water generously so the noodles taste good on their own.
- Cook the pasta just to al dente since it will finish in the sauce.
- Scoop out at least 1 cup of starchy pasta water before you drain the pot.
- Blend the cashews with hot broth or hot water to get a smoother cream.
- Soak cashews in very hot water for 15 to 20 minutes if you do not have time for an overnight soak.
- Slice sun-dried tomatoes very finely so they spread through the sauce instead of clumping.
- Keep the heat at medium when you cook the sauce so the coconut milk does not split.
- Stir the pasta gently in the sauce so the noodles stay intact and glossy.
- Taste and adjust salt, pepper, and lemon juice at the end so the flavors pop.
- Add a handful of baby spinach or chopped kale at the end if you want extra greens.
How to Make Vegan Marry Me Pasta Recipe
Step 1: Soak the cashews
Add the cashews to a bowl and cover them with very hot water. Let them soak for 15 to 20 minutes while you prep everything else. Drain them right before you blend the sauce.
Step 2: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until it reaches al dente, following the package time as a guide. Scoop out 1 cup of pasta water, then drain the pasta and set it aside.
Step 3: Sauté aromatics
Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and cook it for 4 to 5 minutes until it turns soft and lightly golden. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
Step 4: Build the flavor base
Add the chopped sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and pepper to the skillet. Stir and cook for 2 minutes so the tomato paste darkens slightly and the spices wake up. This step gives the sauce that deep, slow-cooked flavor even though you cook it quickly.
Step 5: Blend the cashew cream
Add the soaked and drained cashews to a blender. Pour in the vegetable broth, coconut milk, nutritional yeast, and lemon juice. Blend on high until the mixture turns completely smooth and creamy, with no visible bits of cashew.
Step 6: Simmer the sauce
Pour the blended cashew cream into the skillet with the tomato mixture. Stir well and bring it to a gentle simmer over medium heat. Let it bubble softly for 5 to 7 minutes, stirring often, until it thickens to a velvety sauce.
Step 7: Adjust the consistency
Check the thickness of the sauce. If it looks too thick, add a splash of pasta water and stir until it reaches a silky, pourable texture that still clings to a spoon. Taste and adjust salt, pepper, and lemon juice as needed.
Step 8: Combine pasta and sauce
Add the cooked pasta to the skillet with the sauce. Toss gently until every piece of pasta wears a generous coat of sauce. If the sauce tightens up, add more pasta water a little at a time until it looks glossy and creamy.
Step 9: Finish with herbs and toppings
Turn off the heat. Stir in the chopped basil and parsley. Sprinkle extra crushed red pepper flakes and vegan parmesan on top, then serve hot.
What to Serve with it?
This Vegan Marry Me Pasta Recipe pairs nicely with a simple green salad with lemony vinaigrette or a crunchy cucumber and tomato salad. Add garlic bread or toasted ciabatta so you can swipe up every last bit of sauce. Steamed or roasted broccoli, asparagus, or green beans also balance the richness. Serve it with sparkling water, iced tea, or a citrusy mocktail for a cozy, family friendly meal.
Storage Options
- Store leftover pasta in an airtight container in the fridge for up to 4 days.
- Add a splash of water or plant milk before you reheat so the sauce loosens and turns creamy again.
- Reheat on the stove over low to medium heat and stir often until it warms through.
- You can freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Vegan Marry Me Pasta Recipe
Ingredients
Method
- Add the cashews to a bowl and cover with very hot water. Let soak for 15 to 20 minutes while you prepare the other ingredients, then drain.
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package directions. Scoop out 1 cup of starchy pasta water, then drain the pasta and set aside.
- Heat the olive oil in a large deep skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until softened and lightly golden. Stir in the minced garlic and crushed red pepper flakes and cook for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper to the skillet. Cook, stirring, for about 2 minutes, allowing the tomato paste to darken slightly and the spices to become aromatic.
- Place the soaked and drained cashews in a blender. Add the vegetable broth, coconut milk, nutritional yeast, and lemon juice. Blend on high until completely smooth and creamy with no visible cashew pieces.
- Pour the blended cashew cream into the skillet with the tomato mixture. Stir well and bring to a gentle simmer over medium heat. Let it bubble softly for 5 to 7 minutes, stirring often, until the sauce thickens to a velvety consistency.
- Check the thickness of the sauce. If it is too thick, add a splash of reserved pasta water and stir until it becomes silky and pourable while still clinging to a spoon. Taste and adjust salt, pepper, and lemon juice as needed.
- Add the cooked pasta to the skillet and toss gently until all of the noodles are well coated in the sauce. If the sauce tightens up, add more pasta water a little at a time until it looks glossy and creamy.
- Turn off the heat and stir in the chopped basil and parsley. Top with extra crushed red pepper flakes and vegan parmesan if desired, then serve hot.
Notes
Approximate per serving (1/4 of recipe): 620 calories; fat 34 g; saturated fat 15 g; carbohydrates 63 g; fiber 5 g; sugars 9 g; protein 17 g; sodium 760 mg. Values are estimates and will vary based on specific brands, pasta shape, and portion size.