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
