Description
This Vegan Marry Me Pasta is a creamy, flavorful dish featuring a rich sauce made from sun-dried tomatoes, coconut milk, and aromatic herbs. Perfect for a plant-based main course, it combines tender pasta with a luscious, slightly spicy sauce that’s both comforting and elegant.
Ingredients
Scale
For the Sauce and Pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/4 cup tomato paste
- 1 cup canned full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso paste (optional for depth)
- 12 ounces pasta (fettuccine or penne recommended)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh basil
For Garnish (Optional)
- Vegan Parmesan or cashew cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes.
- Add Garlic and Spices: Stir in minced garlic, red pepper flakes, dried oregano, and dried thyme. Cook for about 1 minute until fragrant, ensuring the garlic doesn’t brown.
- Incorporate Tomatoes and Paste: Add the chopped sun-dried tomatoes and tomato paste to the skillet. Stir well to coat all ingredients evenly with the tomato paste.
- Prepare the Sauce: Pour in the coconut milk and vegetable broth. Stir to combine, then add nutritional yeast and miso paste if using. Bring the mixture to a gentle simmer.
- Simmer the Sauce: Reduce the heat and let the sauce simmer for 5 to 7 minutes. Stir occasionally until the sauce thickens slightly and the flavors meld together.
- Toss Pasta with Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss well to evenly coat every strand or piece.
- Season and Finish: Season the pasta with salt and freshly ground black pepper to your taste. Stir in the chopped fresh basil and cook for another minute to release its aroma.
- Serve: Serve the pasta immediately, topped with optional vegan Parmesan or cashew cheese for an extra layer of flavor.
Notes
- Substitute cashew cream for coconut milk if you prefer a different creamy base.
- Add sautéed mushrooms or fresh spinach to the sauce for extra vegetables and nutrients.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
