Marry Me Pasta – Vegan, Creamy, & Irresistible!
This vegan Marry Me Pasta is rich, flavorful, and creamy, making it an irresistible choice for a memorable meal.
Equipment
- blender
- Large pot
- large pan
Ingredients
Pasta
- 12 oz pasta any shape (gluten-free if preferred)
Cashew Cream
- ½ cup raw cashews softened if needed
- ½ cup water
Sun-Dried Tomato Sauce
- 1 tablespoon olive oil sub water or broth for oil-free
- 5 cloves garlic sliced
- ½ cup sun-dried tomatoes drained if packed in oil, sliced
- 1 cup water
- 3 tablespoons tomato paste
- ½ cup fresh basil chopped (plus more for garnish)
- salt to taste
- pepper to taste
- additional garnishes extra fresh basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan (optional)
Instructions
Preparation
- Soften the cashews (optional): If using a high-powered blender, skip this step. Otherwise, boil the cashews in water for 10 minutes then drain and rinse.
- Make the cashew cream: Blend softened cashews and ½ cup of fresh water until smooth. Set aside.
- Cook the pasta: In a large pot, boil water and cook pasta according to package directions. Reserve some cooking water before draining.
- Make the sauce: Heat olive oil in a pan, sauté garlic and sun-dried tomatoes for 60 seconds, then add cashew cream, 1 cup of water, tomato paste, and basil. Stir until heated through.
- Combine and serve: Toss the cooked pasta with the sauce, adding reserved pasta water if needed. Season with salt and pepper and serve hot.
Notes
Sauce can be made in advance. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of water or broth.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 56gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg
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