Description
Vegan Marry Me Pasta is a creamy, flavorful plant-based pasta dish featuring a rich sauce made from sun-dried tomatoes, coconut milk, and nutritional yeast. This Italian-inspired recipe is perfect for a comforting yet elegant vegan dinner that’s quick to prepare and full of vibrant flavors.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (such as penne or fettuccine)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes, chopped, packed in oil and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1 cup canned full-fat coconut milk
- 1 tablespoon nutritional yeast
- 2 tablespoons tomato paste
- 1 teaspoon lemon juice
Greens and Garnish
- 2 cups baby spinach
- 1/4 cup chopped fresh basil (plus more for garnish)
Instructions
- Cook the pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Then add minced garlic and red pepper flakes (if using), cooking for another 1 minute until fragrant.
- Add sun-dried tomatoes and herbs: Stir in the chopped sun-dried tomatoes, dried oregano, dried thyme, salt, and black pepper. Mix well to combine all the flavors.
- Incorporate tomato paste and liquids: Add tomato paste to the skillet and cook for 1 minute, stirring constantly. Pour in the vegetable broth and canned full-fat coconut milk, stirring to blend into a creamy sauce.
- Simmer the sauce: Allow the sauce to simmer gently for 5 to 7 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
- Finish the sauce: Stir in nutritional yeast and lemon juice for added creaminess and tang. Then add the baby spinach to the skillet and cook until it wilts, about 1 to 2 minutes.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat each piece evenly in the creamy sauce. Heat through for an additional 1 to 2 minutes.
- Serve and garnish: Transfer the pasta to serving bowls and garnish generously with fresh chopped basil. Serve immediately for best taste.
Notes
- For a nuttier flavor, substitute coconut milk with unsweetened cashew cream.
- This dish pairs beautifully with vegan garlic bread or a crisp side salad.
- Adjust red pepper flakes according to your spice preference or omit for milder flavor.
- Use gluten-free pasta if you desire a gluten-free version.
