If you’re searching for a dish that feels like a warm hug straight from the kitchen, look no further than this Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe. It blends creamy, tangy, and savory flavors into one irresistible plate that’s as comforting as it is elegant. Every bite bursts with the vibrant colors and textures of sun-dried tomatoes, tender butter beans, and luscious cashew cream, making this pasta a true crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple ingredients is the key to unlocking the magic of this recipe. Each one plays a special role — from the rich creaminess of cashews and nutritional yeast to the bright pops of sun-dried tomatoes and fresh spinach, all coming together in harmony to create an unforgettable pasta experience.
- Raw cashews (¼ cup): Soaked and blended to create the dreamy cashew cream sauce that’s both dairy-free and decadent.
- Lentil pasta (12 oz): A gluten-free, protein-rich base that adds hearty texture and keeps things nutritious.
- Nutritional yeast (¼ cup): Adds a subtle cheesy flavor and a boost of B vitamins, enhancing that creamy sauce perfectly.
- Soy milk (2 cups): The liquid component for the cashew cream, creating smoothness without any dairy.
- Olive oil (1 tsp): Used for sautéing veggies and adding a gentle fruity undertone.
- Yellow onions (2, finely sliced): Bring sweetness and depth to the dish once softened.
- Red bell peppers (2, thinly sliced): Offer fresh crunch and vibrant color, balancing the creamy sauce.
- Sun-dried tomatoes (1 oz, chopped): Deliver intense umami and a slightly tangy kick for complexity.
- Butter beans (1 can, drained and rinsed): Add creaminess and protein, making this pasta comfortingly rich.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and gives the sauce a luscious body.
- Dried oregano (1 tsp): Infuses a fragrant, earthy aroma that complements the other herbs beautifully.
- Garlic powder (½ tsp): A subtle punch of garlicky warmth without overpowering the other flavors.
- Lemon juice (1 tsp): Adds a bright, fresh contrast that lifts the creamy sauce perfectly.
- Fresh spinach (2 cups): Incorporates a tender, leafy green that wilts into the pasta for added nutrition and softness.
- Fresh parsley (for garnish): Provides a burst of fresh color and herbaceous brightness at the end.
How to Make Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe
Step 1: Cook the Lentil Pasta
Begin by cooking your lentil pasta following the package directions. Lentil pasta has an earthy flavor and a pleasant firmness, which gives the dish a wonderful bite. Once cooked, drain and set it aside while you prepare that luscious sauce.
Step 2: Prepare the Cashew Cream Sauce
In a blender, combine the raw cashews, nutritional yeast, and soy milk, blending them until perfectly smooth and creamy. This cashew cream sauce is the heart of the dish, offering rich creaminess without any dairy – it’s vegan and velvety, a total game changer.
Step 3: Sauté the Onions
Heat olive oil in a skillet over medium heat, then add the finely sliced onions. Sauté for about 5 minutes until they soften and become slightly golden, which brings out their natural sweetness and creates a flavorful foundation.
Step 4: Add the Peppers and Sun-Dried Tomatoes
Now add the thinly sliced red bell peppers, garlic powder, and chopped sun-dried tomatoes to the skillet. Cook for around 3 minutes, stirring occasionally — this step lets the peppers soften just enough, while the sun-dried tomatoes release their intense, tangy flavor.
Step 5: Incorporate Butter Beans and Tomato Paste
Stir in the butter beans, tomato paste, oregano, and a little more garlic powder. Allow this mix to simmer for 5 minutes so the flavors meld beautifully together, thickening the sauce and building an irresistible savory depth.
Step 6: Combine with Cashew Cream
Pour in your cashew cream sauce and cook for another 2 minutes, stirring constantly. Watch the sauce thicken slightly and coat the veggies and beans in that rich, creamy goodness, making each bite unbelievably comforting.
Step 7: Mix in Pasta, Spinach, and Lemon Juice
Add the cooked pasta along with fresh spinach and a splash of lemon juice. Stir everything together until the spinach wilts gently, and all ingredients are harmoniously combined, resulting in a dish that’s vibrant, creamy, and packed with layers of flavor.
Step 8: Garnish and Serve
Finish by sprinkling fresh parsley over the top. This final touch adds a pop of herbal freshness and color, making the dish not only taste incredible but look stunning on your plate too.
How to Serve Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe
Garnishes
To make your presentation shine even more, consider extra garnishes like toasted pine nuts for crunch, a drizzle of olive oil, or a light dusting of vegan parmesan. Freshly cracked black pepper adds a subtle spice that awakens the flavors.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette or some crusty artisanal bread to mop up every bit of the sumptuous sauce. Roasted vegetables like asparagus or Brussels sprouts would also elevate your meal with their earthy notes.
Creative Ways to Present
For a special occasion, serve this Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe in individual shallow bowls and garnish each with edible flowers or finely grated lemon zest. Layering the pasta with a burst of bright colors makes it truly irresistible and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
This pasta holds up well in the fridge for up to 3 days. Store leftovers in an airtight container to keep the sauce creamy and the pasta tender without drying out. Give it a gentle stir before reheating to bring everything back together.
Freezing
You can freeze the pasta, but keep in mind the texture of the spinach might change slightly. For best results, freeze the sauce and pasta separately in freezer-safe containers. Thaw them overnight in the fridge before reheating for a fresh taste.
Reheating
Reheat gently on the stovetop over low heat with a splash of soy milk or water to regain the sauce’s creamy consistency. Avoid microwaving on high to keep the butter beans from becoming too mushy and to maintain the delicate flavors.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While lentil pasta adds protein and a lovely texture, feel free to use chickpea pasta, whole wheat pasta, or even classic durum wheat pasta depending on your preference or dietary needs.
Is the cashew cream sauce vegan and dairy-free?
Yes, this cashew cream is completely plant-based, relying on cashews and soy milk to create that luscious, creamy texture without any dairy products.
Can I substitute the soy milk with another plant milk?
Definitely! Unsweetened almond milk, oat milk, or any mild-flavored plant milk will work well in this recipe, just avoid those with strong flavors that might overpower the sauce.
How do I make the sauce if I don’t have a blender?
Using a blender is best for a smooth cashew cream, but a food processor or immersion blender can also do the trick. If neither is available, soaking the cashews longer and finely mashing them while slowly adding soy milk may work, though it won’t be quite as silky.
Can I add protein to this dish?
The butter beans already provide a good protein boost, but if you want extra, consider topping with grilled tofu, roasted chickpeas, or even a sprinkle of hemp seeds for an added nutritious punch.
Final Thoughts
This Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe is truly a showstopper that feels like a gift to your taste buds. It’s creamy, colorful, and wholesome, perfect for sharing with loved ones or simply nourishing yourself with pure comfort. Don’t hesitate to dive in and make it your own — I guarantee it’ll become a cherished favorite in your recipe collection!
Print
Marry Me Pasta with Sun-Dried Tomatoes, Butter Beans, and Cashew Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Description
A wholesome and creamy vegan Marry Me Pasta made with lentil pasta, a rich cashew cream sauce, sautéed vegetables, and flavorful herbs. This nutritious dish combines protein-packed butter beans, sun-dried tomatoes, and fresh spinach for a comforting meal that’s ready in just 35 minutes.
Ingredients
Cashew Cream Sauce
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
Vegetables & Beans
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can butter beans, drained and rinsed
- 2 cups fresh spinach
Other Ingredients
- 12 oz lentil pasta
- 1 tsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp lemon juice
- Fresh parsley for garnish
Instructions
- Cook Pasta: Cook the lentil pasta according to the package instructions until al dente. Drain the pasta and set it aside for later.
- Prepare Cashew Cream Sauce: In a blender, combine the raw cashews, nutritional yeast, and soy milk. Blend until the mixture is completely smooth and creamy. Set this cashew cream sauce aside.
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the finely sliced yellow onions and sauté them for about 5 minutes until they soften and become translucent.
- Add Bell Peppers and Sun-dried Tomatoes: Add the thinly sliced red bell peppers, chopped sun-dried tomatoes, and garlic powder to the skillet. Cook the mixture for an additional 3 minutes, stirring occasionally to combine the flavors.
- Combine Butter Beans and Tomato Paste: Stir in the drained butter beans, tomato paste, and dried oregano to the skillet. Let the mixture simmer for about 5 minutes so the flavors meld together nicely.
- Incorporate Cashew Cream Sauce: Pour the prepared cashew cream sauce into the skillet. Cook for 2 minutes while stirring constantly to create a smooth, creamy sauce coating the vegetables and beans.
- Mix in Pasta, Spinach, and Lemon Juice: Add the cooked lentil pasta, fresh spinach, and lemon juice to the skillet. Stir everything together until the spinach wilts and the ingredients are well combined and heated through.
- Garnish and Serve: Garnish the pasta with freshly chopped parsley before serving to add a fresh, herbaceous touch.
Notes
- Soaking the cashews for 1-2 hours can help achieve an even creamier sauce.
- Feel free to substitute soy milk with any other plant-based milk for a different flavor profile.
- Adjust the amount of garlic powder and oregano according to your taste preferences.
- Lentil pasta is a great gluten-free alternative that adds extra protein and fiber.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
