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Delicious vegan marry me pasta made with plant-based ingredients

Vegan Marry Me Pasta

This creamy, dreamy Vegan Marry Me Pasta is a comforting, tomato-forward dish that combines sun-dried tomatoes and a cashew-based sauce, making it perfect for weeknights and date nights alike.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 8 ounces farafalle 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 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 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) gives a silky texture (store-bought or homemade)
  • 2 cups baby spinach, sliced wilts into the sauce for color and nutrition
  • 5 leaves fresh basil, chopped bright, finishing herb
Optional Ingredients
  • 8 ounces vegan chicken cook according to package instructions and add for extra protein and texture
  • 1/2 cup shaved or grated vegan parmesan for salty, cheesy notes
  • 1 piece lemon zest or juice lifts the whole dish with brightness
  • 1 handful arugula added at the end for a peppery green boost
  • 1/4 cup toasted pine nuts or chopped walnuts add crunch and richness

Method
 

Preparation
  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. Before draining, reserve 1–2 cups of the starchy pasta water.
  2. Drain the pasta and set it aside.
Cook the Vegan Chicken (if using)
  1. If using vegan chicken, cook according to package instructions until golden and set aside.
  2. If using chickpeas or mushrooms, sauté them until golden and slightly caramelized.
Build the Flavor Base
  1. In a large skillet over medium heat, warm 1 tablespoon of olive oil until shimmering. Sauté the minced garlic for 1–2 minutes until fragrant.
  2. Add sun-dried tomatoes, oregano, red chili flakes, salt, and ground black pepper. Cook everything together for about 1 minute.
Make the Creamy Tomato Sauce
  1. Return the cooked vegan chicken to the skillet. Add vegetable broth and tomato paste, stirring to dissolve the paste.
  2. Stir in the cashew cream and bring to a gentle simmer. Add baby spinach and simmer for 4–5 minutes, until wilted and the sauce thickens.
Combine Pasta and Sauce
  1. Add drained pasta to the skillet and toss gently to coat. If the sauce is too thick, add reserved pasta water gradually.
  2. Stir in chopped basil and, if using, vegan parmesan for extra depth.
Finish and Serve
  1. Remove from heat and add lemon zest or juice to brighten flavors.
  2. Garnish with toasted nuts, arugula, or nutritional yeast if desired. Serve immediately.

Notes

This dish is forgiving; adjust to your taste and avoid common mistakes like overcooking pasta or skipping reserved pasta water.