Prepare to fall in love with Vegan Marry Me Pasta, a dish that practically begs for encore performances at your table! Imagine a cozy plate of tender pasta, all generously coated in a lusciously creamy, sun-dried tomato–studded sauce—free from dairy, but bursting with flavor, just the way comfort food should be. Whether you’re planning a swoon-worthy date night, an impressive dinner party, or simply want to treat yourself, this recipe guarantees satisfaction. Each forkful delivers a gorgeous combo of tangy tomato, fragrant herbs, silky coconut milk, and the subtle nuttiness of nutritional yeast. Trust me, you’ll want to make this again and again!
Ingredients You’ll Need
This Vegan Marry Me Pasta requires only simple, everyday ingredients, but each one plays a starring role in building layers of taste and swoon-worthy texture. From sun-dried tomatoes for a pop of color and tartness to coconut milk for that velvety finish, here’s what you’ll need and why it matters.
- Pasta of choice (12 oz, penne, rigatoni, or fusilli): Pick your favorite shape; sturdy pastas are perfect for soaking up all that dreamy sauce.
- Olive oil (1 tablespoon): The flavor foundation for sautéing, adding richness and helping everything meld together.
- Small onion, finely chopped: Provides sweetness and depth as it softens in the pan.
- Garlic, minced (4 cloves): Infuses the sauce with aromatic warmth—don’t skimp!
- Sun-dried tomatoes in oil (½ cup, chopped): Brings a tangy, umami kick and beautiful color all at once.
- Dried oregano (1 teaspoon): Classic Italian herbal notes that round out the sauce.
- Dried basil (1 teaspoon): Layered with oregano, it instantly creates that “just like Nonna’s” flavor.
- Red pepper flakes (½ teaspoon, optional): For a gentle background heat—use more or less to taste.
- Salt (½ teaspoon): Essential for bringing all the savory components together.
- Black pepper (¼ teaspoon): Adds a subtle kick and aroma to balance richness.
- Full-fat coconut milk or unsweetened plant cream (1 cup): The secret to that velvety, creamy texture (no coconut flavor, just silkiness!).
- Vegetable broth (½ cup): Helps create a complex, savory body without heaviness.
- Nutritional yeast (2 tablespoons): Cheese-like, nutty flavor that makes this pasta perfectly luscious (and totally vegan).
- Baby spinach (2 cups): Adds freshness, color, and a boost of plant power that wilts into the sauce.
- Lemon juice (from ½ lemon): A bright burst at the end lifts all the flavors. Don’t skip it!
- Fresh basil for garnish (optional): The finishing touch for aroma and a burst of green.
How to Make Vegan Marry Me Pasta
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cooking your pasta of choice until it’s perfectly al dente, according to the package instructions. Before draining, make sure to scoop out about half a cup of that starchy pasta water—it’s liquid gold for adjusting your sauce later. Once drained, set the pasta aside and get ready for the delicious next steps.
Step 2: Sauté Onions and Garlic
While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté for about 3 to 4 minutes until it turns soft and translucent, releasing its natural sweetness. Add the minced garlic, letting it sizzle for just a minute until fragrant. This aromatic duo will set the stage for all the flavors to come in your Vegan Marry Me Pasta.
Step 3: Add Sun-Dried Tomatoes and Herbs
Stir in the chopped sun-dried tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Sauté for another 1 to 2 minutes to let all those lovely Italian flavors bloom and infuse the oil, giving your sauce complexity, sweetness, and just the right touch of heat.
Step 4: Create the Creamy Sauce
Pour in the coconut milk and vegetable broth, gently stirring and scraping up any flavorful bits from the pan. Let the mixture simmer for 5 to 6 minutes. This transforms everything into a velvety, luscious sauce that looks and tastes impressive (with zero dairy needed).
Step 5: Add Nutritional Yeast and Spinach
Sprinkle in the nutritional yeast for that irresistible cheesy, nutty flavor, and fold in the baby spinach. The spinach will wilt quickly and infuse your Vegan Marry Me Pasta with vibrant color and extra nutrients, while the sauce thickens to that ideal creamy consistency.
Step 6: Toss Pasta and Finish
Add your cooked pasta straight into the skillet, tossing gently to coat every piece in the velvety sauce. If the mixture seems a bit too thick, just add some reserved pasta water a splash at a time until it’s glossy and perfectly saucy. Squeeze in the fresh lemon juice, give everything one last toss, and taste for seasoning. Top with fresh basil if you like, and your Vegan Marry Me Pasta is ready to serve!
How to Serve Vegan Marry Me Pasta
Garnishes
A handful of fresh basil, thinly sliced, instantly elevates both the flavor and appearance of Vegan Marry Me Pasta. You can also add an extra sprinkle of nutritional yeast for a cheesy flair or a twist of black pepper for that classic finish.
Side Dishes
Pair your pasta with a simple, crisp arugula salad tossed in lemon vinaigrette, or some freshly baked vegan garlic bread for dunking and scooping. Roasted veggies like asparagus, broccoli, or cherry tomatoes offer lovely contrast and extra nutrition, complementing the creamy richness of the main dish.
Creative Ways to Present
Try serving Vegan Marry Me Pasta in shallow bowls with a swirl of sauce on top and a sprig of basil. For a special occasion, drizzle a little extra olive oil, and add some sun-dried tomato strips for an eye-catching look. Hosting a dinner party? Plate a small, twirled nest of pasta for each guest—guaranteed to spark conversation!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Vegan Marry Me Pasta in an airtight container in the fridge for up to 3–4 days. The sauce may thicken as it sits, but the flavors deepen, making it just as delightful (if not more!) the next day.
Freezing
Freeze cooled portions of pasta in single-serve containers or freezer-safe bags for up to 2 months. For the best results, thaw overnight in the fridge before reheating to preserve the creamy consistency and fresh herbs.
Reheating
Reheat Vegan Marry Me Pasta gently in a skillet over low heat, adding a splash of plant milk, vegetable broth, or reserved pasta water to loosen up the sauce as needed. Stir often, and avoid using high heat to prevent the sauce from separating.
FAQs
Can I make Vegan Marry Me Pasta gluten free?
Absolutely! Just swap in your favorite gluten-free pasta—there are lots of great rice, corn, or chickpea-based options that work perfectly with this creamy sauce.
Does the coconut milk make the pasta taste like coconut?
Not at all. Full-fat coconut milk gives the sauce its richness and smooth feel, but the flavors of sun-dried tomato, garlic, and herbs win out completely. You’ll just taste “creamy”—not coconut!
What can I use instead of nutritional yeast?
If you don’t have nutritional yeast, try a dollop of vegan cream cheese or a splash of unsweetened soy creamer for a different spin. Nutritional yeast adds unique cheesy notes, though, so it’s highly recommended if you can find it.
Can I add protein to this dish?
Definitely! Toss in cooked chickpeas, crispy tofu cubes, or vegan chicken strips right before serving for a heftier meal without compromising those dreamy flavors.
Is Vegan Marry Me Pasta good for meal prep?
It really is! The sauce holds up well, and the flavors only get better overnight. Just save a little plant milk for reheating, and you’ll have an easy, craveable lunch or dinner ready all week.
Final Thoughts
If you’re searching for a dish that feels special but is secretly simple, Vegan Marry Me Pasta is the one to make. Cozy, creamy, and full of vibrant flavor, it really is a recipe that might just win hearts—so why not give it a try tonight? I can’t wait to hear how you make it your own!
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Vegan Marry Me Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Creamy and flavorful, this Vegan Marry Me Pasta is a delightful plant-based dish perfect for a cozy dinner. Sun-dried tomatoes, spinach, and a rich coconut milk sauce come together to create a satisfying meal that’s sure to impress.
Ingredients
Pasta:
12 oz pasta of choice (penne, rigatoni, or fusilli);
Sauce:
1 tablespoon olive oil; 1 small onion, finely chopped; 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes (in oil), chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup canned full-fat coconut milk or unsweetened plant cream; 1/2 cup vegetable broth; 2 tablespoons nutritional yeast; 2 cups baby spinach; Juice of 1/2 lemon; Fresh basil for garnish (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Prepare the sauce: Heat olive oil in a large skillet. Sauté onion, then add garlic, sun-dried tomatoes, herbs, spices, salt, and pepper. Pour in coconut milk and broth, simmer, then add nutritional yeast and spinach. Combine with cooked pasta, adjusting consistency with reserved water. Finish with lemon juice and basil.
Notes
- For extra richness, consider adding a tablespoon of cashew butter or vegan cream cheese to the sauce.
- This dish is ideal for a date night or a comforting plant-based dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
