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Vegan Marry Me Pasta (Creamy, Dreamy & Dairy-Free!)

This Vegan Marry Me Pasta is rich, creamy, and bursting with flavor — a dairy-free twist on the viral classic. It’s made with sun-dried tomatoes, garlic, and a luscious cashew cream sauce that just might make someone fall in love! Perfect for romantic dinners or indulgent weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3
Course: Main Course
Cuisine: American-Inspired, Vegan
Calories: 420
Ingredients Method Notes

Ingredients
  

  • For the Pasta:
  • 8 oz pasta penne or fusilli
  • Salt for boiling water
  • For the Sauce:
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 1 small onion finely chopped
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup tomato paste
  • 3/4 cup vegetable broth
  • 1/2 cup raw cashews soaked 2–4 hours or boiled for 10 mins
  • 1 cup unsweetened plant milk like oat or almond
  • 2 tbsp nutritional yeast
  • Salt & pepper to taste
  • Fresh basil for garnish

Method
 

  1. Cook pasta:
  2. Bring salted water to a boil and cook pasta according to package directions. Drain and set aside.
  3. Sauté aromatics:
  4. In a pan, heat olive oil. Add garlic and onion, and sauté until soft. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes.
  5. Add tomato base:
  6. Stir in tomato paste and cook for 1–2 minutes. Add vegetable broth and simmer for 3–4 minutes.
  7. Make cashew cream:
  8. Blend soaked cashews, plant milk, and nutritional yeast until smooth and creamy.
  9. Combine and cook:
  10. Pour cashew cream into the pan and stir to combine with the tomato mixture. Let it simmer until thickened. Season with salt and pepper.
  11. Mix with pasta:
  12. Add cooked pasta to the sauce and toss until evenly coated.
  13. Garnish and serve:
  14. Top with fresh basil and extra red pepper flakes if desired. Serve warm.

Notes

For a nut-free version, use coconut cream or a thick oat-based creamer.
Add spinach or sautéed mushrooms for extra veggies.
Store leftovers in an airtight container for up to 3 days.