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Marry Me Pasta

A creamy, plant-based pasta dish featuring a rich cashew sauce and vibrant tomatoes, perfect for busy weeknights or family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Plant-Based
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cashew sauce
  • 1 cup raw cashews Soaked to create a creamy base for the sauce.
  • 1 cup unsweetened plant-based milk Adds creaminess and helps blend the sauce.
  • 1/4 cup nutritional yeast Provides a cheesy flavor without using dairy.
  • 1 teaspoon garlic powder Adds a depth of flavor to the sauce.
  • 1 teaspoon onion powder Enhances the savory taste of the dish.
  • 1 teaspoon salt Adjust as needed to bring out the flavors.
  • 1/2 teaspoon black pepper Adds a subtle kick to the dish.
  • 1/4 teaspoon red pepper flakes Provides a hint of heat for flavor balance.
For the pasta and sauce
  • 12 ounces pasta of choice Fettuccine, penne, or spaghetti works beautifully.
  • 2 tablespoons olive oil For sautéing onions and garlic.
  • 1 small onion Adds sweetness and depth when sautéed.
  • 3 cloves garlic Fresh garlic enhances the overall flavor profile.
  • 1 can diced tomatoes Bring acidity and flavor to the dish.
  • 1/2 cup sun-dried tomatoes Add a chewy texture and tangy flavor.
  • 1 teaspoon dried oregano A classic herb that complements Italian flavors.
  • 1 teaspoon dried thyme Adds a pleasant earthiness to the dish.
  • 1 teaspoon dried basil Infuses the recipe with that quintessential Italian aroma.
  • 1/4 cup fresh basil For garnish, adding color and freshness.
  • 1/4 cup grated vegan Parmesan cheese Optional garnish for a cheesy finish.

Method
 

Preparation
  1. Drain the soaked cashews and add them to a high-speed blender.
  2. In the blender, incorporate plant-based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes, blending until smooth.
  3. Prepare pasta in well salted water according to package instructions until al dente, then drain, reserving one cup of pasta water.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add finely chopped onion and sauté until translucent, about five minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Stir in diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper.
  5. Cook for five minutes, allowing flavors to meld and tomatoes to soften, stirring occasionally to prevent sticking.
  6. Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
  7. Toss in the cooked pasta until fully coated with the sauce.
Finishing Touches
  1. Test and adjust seasoning if necessary, adding more pasta water or milk to thin out the sauce if desired.
  2. Serve hot, garnished with fresh basil and vegan parmesan cheese if you prefer.

Notes

Enjoy with a light salad or garlic bread. This dish is perfect for meal prep and leftovers are great in wraps or bowls.