Vegan Marry Me Pasta

Do you ever get a craving that feels like warm socks and a good book—simple, comforting, impossible to ignore? I remember one evening when a jar of sun-dried tomatoes and a lonely bag of cashews in my pantry sparked a craving that turned into this creamy, dreamy Vegan Marry Me Pasta. If you’re a beginner who worries about sauces breaking or pasta turning to mush, take a breath—I promise this recipe is forgiving and wonderfully easy. I also like to compare notes with other recipes; if you want a meaty comparison, I once used a chicken-focused version that inspired my plant-based twist, which you can peek at for ideas from a different angle: Irresistible Marry Me Chicken Pasta recipe.

A Quick Look at This Vegan Marry Me Pasta Recipe

This Vegan Marry Me Pasta centers on two star ingredients: sun-dried tomatoes and a creamy cashew-based sauce. It’s a comforting, tomato-forward pasta with a hint of heat from red chili flakes and the heartiness of vegan chicken or extra veggies. Nutritionally, it’s plant-forward and satisfying—good protein options and vitamin-rich spinach make it a well-rounded weeknight meal. For home cooks and beginners, it’s forgiving: the sauce comes together quickly, and you can adjust seasoning and thickness with reserved pasta water. Keep scrolling if you like cozy comfort food that’s fast enough for weeknights but fancy enough for date night.

Ingredients You’ll Need for Vegan Marry Me Pasta

Essentials

• 8 ounces farfalle pasta (or other favorite pasta) — any shape you love will do, though bowties hold the sauce nicely
• 1 tablespoon olive oil — your everyday olive oil is perfect
• 5 cloves garlic, minced — garlic makes the base of the sauce bright and aromatic
• 1/2 cup sun-dried tomatoes, chopped or sliced — the flavor anchor of this dish
• 1/2 teaspoon dried oregano — warm, earthy herb flavor
• 1/2 teaspoon red chili flakes — adjust to taste for heat
• 1/2 teaspoon salt (or more to taste) — start small and taste as you go
• 1/4 teaspoon ground black pepper — balances the sweetness of the tomatoes
• 1 cup vegetable broth — adds depth without extra fat
• 1 tablespoon tomato paste — for concentrated tomato richness
• 1 cup cashew cream (or other plant cream) — cashew cream gives a silky texture (store-bought or homemade)
• 2 cups baby spinach, sliced — wilts into the sauce for color and nutrition
• 5 fresh basil leaves, chopped — bright, finishing herb

If you’re including vegan chicken:

• 8 ounces vegan chicken (optional) — cook according to package instructions and add for extra protein and texture

Optional add-ons

• 1/2 cup shaved or grated vegan parmesan — for salty, cheesy notes
• Lemon zest or a squeeze of lemon juice — lifts the whole dish with brightness
• Toasted pine nuts, chopped walnuts, or hemp seeds — add crunch and richness
• Roasted red peppers or artichoke hearts — great for extra texture and flavor
• A handful of arugula added at the end — peppery green boost
• Nutritional yeast — extra cheesy flavor without dairy
• Red or yellow bell pepper — adds sweetness and color

Substitutions and shortcuts

• Pasta: Use penne, rigatoni, fusilli—whatever you have. Gluten-free pasta works fine; cook according to package directions.
• Cashew cream: If you don’t have cashews, use any plant-based cream (oat cream, coconut cream in a pinch—though coconut will add coconut flavor). For an easy shortcut, blend silken tofu with a splash of plant milk and a tablespoon of olive oil until smooth.
• Sun-dried tomatoes: If you only have sun-dried tomato paste or purée, use a tablespoon and reduce the tomato paste slightly. Fresh cherry tomatoes can work—cook them down until soft and slightly caramelized.
• Vegan chicken: Swap with canned chickpeas, white beans, sautéed mushrooms, or extra roasted veggies for a protein boost.
• Vegetable broth: Use water plus a little extra salt if you’re out of broth; a splash of soy sauce or miso can add umami.
• Quick cashew cream: Soak 1 cup raw cashews in hot water for 15–20 minutes, drain, then blend with 1/2–3/4 cup water until silky.

How to Make Vegan Marry Me Pasta Step-by-Step

I like to cook this recipe with music and a little patience—short bursts of attention make it come together beautifully. Below are clear, beginner-friendly steps so you can confidently make this at home.

Step 1 — Prepare the pasta and save the pasta water

1. Bring a large pot of salted water to a rolling boil. Add 8 ounces of pasta and cook according to package instructions until al dente (usually a minute or two less than “fully cooked”). Al dente pasta will have a slight bite that holds up in the sauce.
2. Before you drain, scoop out and reserve 1–2 cups of the starchy pasta water. This water is pure magic for adjusting the sauce—use it later to thin the sauce and help it cling to the pasta.
3. Drain the pasta and set it aside.

Tip: If you plan to serve straight away, keep the pasta warm by covering it or returning it to the pot off the heat.

Step 2 — Cook the vegan chicken (if using)

1. If you’re using 8 ounces of vegan chicken, follow the package instructions—most brands suggest pan-searing or baking for the best texture.
2. I usually crisp mine in a skillet with a tiny drizzle of oil until it’s golden and set it aside on a plate. You’ll add it back to the sauce in a later step.

Substitute: If you’re using chickpeas or mushrooms, sauté them until golden and slightly caramelized to build flavor.

Step 3 — Build the flavor base

1. In a large skillet over medium heat, warm 1 tablespoon of olive oil. I like to heat it until it shimmers but isn’t smoking.
2. Add the minced garlic (5 cloves) and sauté for 1–2 minutes until fragrant. Don’t let it brown too much—just soften and release its aroma.
3. Add 1/2 cup chopped or sliced sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon red chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook everything together for about 1 minute so the spices bloom and the sun-dried tomatoes release their oils.

Tip: If your sun-dried tomatoes are packed dry (not in oil), you can soak them in hot water for 10 minutes first to soften them, then drain and chop.

Step 4 — Make the creamy tomato sauce

1. Return the cooked vegan chicken to the skillet if you’re using it. Add 1 cup vegetable broth and 1 tablespoon tomato paste, stirring to dissolve the paste into the broth.
2. Stir in 1 cup cashew cream. Bring the mixture to a gentle simmer, scraping any browned bits from the pan for extra flavor.
3. Add the 2 cups of sliced baby spinach and simmer for 4–5 minutes, until the spinach is wilted and the sauce has slightly thickened. Taste and adjust salt, pepper, or chili flakes as needed.

Tip: If the sauce gets too thick, add reserved pasta water a little at a time until you reach a silky consistency.

Step 5 — Combine pasta and sauce

1. Add the drained, cooked pasta to the skillet. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too tight, pour in reserved pasta water, a few tablespoons at a time, until you reach a creamy, glossy finish that clings to the pasta.
2. Stir in the chopped basil (5 leaves) right at the end so it stays bright and fragrant. If using, stir in 1/2 cup shaved or grated vegan parmesan for extra savory depth.

Tip: For the best texture, toss and cook for just a minute after adding the pasta—this helps the noodles absorb a touch more flavor without losing their bite.

Step 6 — Finish and serve

1. Remove the skillet from heat. If you like brightness, add a little lemon zest or a squeeze of lemon juice—this lifts the flavors beautifully.
2. Garnish with toasted pine nuts, chopped walnuts, or hemp seeds if you want crunch. Add a handful of arugula for peppery freshness or a sprinkle of nutritional yeast for a cheesy note.
3. Plate the pasta in warm bowls and enjoy right away while it’s comforting and creamy.

Serving tip: I often serve this with crusty bread for mopping up any leftover sauce and a simple green salad on the side.

Note: For another meal-prep angle and protein ideas that pair well with this pasta, I sometimes refer to simple make-ahead protein swaps discussed in this practical guide: chicken sausage pasta meal prep.

Common Mistakes to Avoid

This dish is forgiving, but a few small slips can change the texture or flavor. I’ll point out three common pitfalls and how to avoid them.

Before the mistakes, a quick note: most issues come from timing or salt—taste as you go and keep a little pasta water on standby.

Mistake 1: Overcooking the pasta

Overcooked pasta becomes mushy and won’t hold up in the sauce. Cook it al dente and drain it promptly. Remember that the pasta will cook a touch more when tossed with the hot sauce.

Mistake 2: Skipping reserved pasta water

That starchy pasta water is the secret to a silky sauce. Add it gradually to loosen and bind the sauce—skip it and you might end up with a sauce that’s either too thick or won’t cling to the pasta.

Mistake 3: Adding delicate herbs too early

Basil and arugula are fragile. Add them at the end to preserve their bright flavor and color. If you add them too soon, they’ll turn dull and lose their punch.

Serving Suggestions for Vegan Marry Me Pasta

This pasta is cozy, versatile, and lovely on its own, but a few thoughtful pairings turn it into a full meal that feels luxuriously homemade.

I love serving it with a crisp salad and something to sop up the sauce. Below are three easy pairings I return to again and again.

Simple Green Salad with Lemon Vinaigrette

A quick salad of mixed greens, cucumber, and a lemon vinaigrette brightens the plate and balances the creamy pasta. The acid cuts through the richness nicely.

Crispy Garlic Bread or Toasted Baguette

A slice of garlicky, toasted bread is perfect for scooping up sauce. Brush with olive oil, rub with a garlic clove, and toast until golden.

Light Roasted Vegetables

Roasted broccoli, asparagus, or cherry tomatoes add texture and color. Roast at 425°F/220°C with a little olive oil, salt, and pepper for 12–15 minutes.

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Conclusion

I promise this Vegan Marry Me Pasta is easier than it looks—creamy, comforting, and wonderfully adaptable. It’s one of those recipes I make when I want something a little special without fuss: switch the vegan chicken for chickpeas, toss in roasted peppers, or add a handful of arugula to change the mood of the dish. If you’re curious about the original concept behind this kind of creamy, tomato-forward pasta, I found a great classic inspiration that helped shape my plant-based version at Vegan Marry Me Pasta – Nora Cooks. Give it a try on a weeknight or when guests come over—you’ll see how easily it becomes a comfort-food favorite.

FAQs About Vegan Marry Me Pasta