You know that feeling when you take a bite of something so good you’d legit marry it? Yeah, that’s this pasta. Forget waiting for someone to sweep you off your feet—this Vegan Marry Me Pasta does the job.
Creamy, garlicky, and packed with flavor, it’s the kind of dish that makes you question why you ever bothered with dairy. And the best part? It’s stupidly easy to make.
No fancy skills, no obscure ingredients, just pure, unadulterated deliciousness. Ready to fall in love?
Why This Recipe Slaps
This isn’t just another vegan pasta recipe. It’s the holy grail of comfort food, with a creamy cashew-based sauce that’ll make you forget cheese ever existed.
The sun-dried tomatoes add a tangy punch, while the garlic and herbs bring the drama. Plus, it’s versatile—toss in veggies, swap the pasta, or crank up the spice. It’s like the culinary equivalent of a perfect first date: impressive, adaptable, and leaves you wanting more.
Ingredients You’ll Need
- 12 oz pasta (penne or fettuccine work best)
- 1 cup raw cashews (soaked for at least 2 hours)
- 3 cloves garlic (because one is never enough)
- 1/2 cup sun-dried tomatoes (oil-packed for extra flavor)
- 2 cups vegetable broth (low-sodium if you’re watching salt)
- 1 tsp Italian seasoning (or just throw in oregano and basil)
- 1/2 tsp red pepper flakes (optional, but highly recommended)
- Salt and pepper (to taste, obviously)
- Fresh basil (for garnish, aka Instagram appeal)
How to Make It (Without Messing Up)
- Cook the pasta according to package instructions.
Pro tip: Save some pasta water for later—it’s liquid gold for adjusting sauce thickness.
- Blend the sauce: Drain the soaked cashews and toss them in a blender with garlic, sun-dried tomatoes, veggie broth, Italian seasoning, and red pepper flakes. Blend until smoother than your dating app pickup lines.
- Simmer the sauce: Pour it into a pan and heat on medium-low for 5 minutes. Stir like you mean it.
- Combine and conquer: Toss the cooked pasta into the sauce.
If it’s too thick, add a splash of pasta water. Too thin? Let it simmer a bit longer.
- Garnish and serve: Top with fresh basil, cracked pepper, and maybe a dramatic sigh of satisfaction.
How to Store It (Because Leftovers Are Life)
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of veggie broth or water to revive the creaminess. Freezing? IMO, it’s doable but the texture might get a little weird.
If you’re brave, freeze for up to a month and thaw slowly.
Why This Recipe Is a Win
Besides being ridiculously tasty, this dish is 100% plant-based, packed with protein from the cashews, and way cheaper than ordering takeout. It’s also a crowd-pleaser—even the “but where’s the meat?” folks will shut up after one bite. Plus, it’s customizable.
Win-win-win.
Common Mistakes to Avoid
- Not soaking the cashews: Unless you enjoy gritty sauce, soak those bad boys.
- Overcooking the pasta: Mushy pasta is a crime. Salt the water, set a timer, and taste-test.
- Skipping the pasta water: It’s the secret to perfect sauce consistency. Don’t dump it.
- Going light on seasoning: This isn’t the time to be shy.
Taste and adjust.
Swaps and Tweaks (Because Rules Are Made to Be Broken)
- No cashews? Try silken tofu or coconut milk for creaminess.
- Allergic to garlic? Use roasted garlic powder or skip it (but why?).
- Want more veggies? Spinach, mushrooms, or roasted bell peppers work great.
- Gluten-free? Swap the pasta for your favorite GF brand.
FAQs (Because You’re Probably Overthinking This)
Can I use unsoaked cashews?
Technically yes, but the sauce won’t be as smooth. If you’re in a hurry, boil them for 10 minutes to soften.
Is there a nut-free version?
Yep! Swap cashews for sunflower seeds or silken tofu.
The flavor will change slightly, but it’ll still slap.
Can I make this oil-free?
Absolutely. Use water-packed sun-dried tomatoes and skip the oil garnish. FYI, it’ll be less rich but still tasty.
Why is my sauce too thick?
You probably over-reduced it.
Add pasta water or veggie broth, a tablespoon at a time, until it’s saucy again.
Can I meal prep this?
Sure, but store the sauce and pasta separately if you can. Combine when reheating to avoid soggy noodles.
Final Thoughts
This Vegan Marry Me Pasta is the kind of dish that makes you question your life choices—like why you haven’t been eating it every day. It’s easy, decadent, and proof that vegan food doesn’t have to be boring.
So grab a fork, propose to yourself, and get ready for seconds. You’re welcome.