If you are looking for a pasta dish that truly wows with every bite, the Marry Me Pasta Recipe is here to sweep you off your feet. This vibrant and creamy creation blends the nutty richness of cashew cream with the bright flavors of sun-dried tomatoes, gently sautéed vegetables, and wholesome lentil pasta. It’s a comforting yet surprisingly light dish that feels like a warm hug on a plate and promises to become a beloved favorite in your kitchen. Whether you’re cooking for a special someone or just treating yourself, this recipe is guaranteed to make you fall in love with pasta all over again.
Ingredients You’ll Need
Simple ingredients come together in harmony to create layers of flavor, texture, and color that make this dish unforgettable. Each one plays a crucial role in making this pasta creamy, hearty, and bursting with freshness.
- Raw cashews (¼ cup): Soaked and blended to form the luscious base of the creamy sauce.
- Lentil pasta (12 oz): Adds protein and holds the sauce beautifully with a firm bite.
- Nutritional yeast (¼ cup): Gives a subtle cheesy flavor without dairy.
- Soy milk (2 cups): Keeps the sauce silky and dairy-free.
- Olive oil (1 tsp): For sautéing the onions and peppers to perfection.
- Yellow onions (2, finely sliced): Add sweetness and depth.
- Red bell peppers (2, thinly sliced): Bring a fresh crunch and vibrant color.
- Sun-dried tomatoes (1 oz, chopped): Intensify the tomato flavor with a tangy punch.
- Butter beans (1 can, drained and rinsed): Provide creaminess and heartiness to the sauce.
- Tomato paste (2 tbsp): Anchors the sauce with rich, concentrated tomato essence.
- Dried oregano (1 tsp): Adds a fragrant, herbal note.
- Garlic powder (½ tsp): Subtly enhances the overall flavor profile.
- Lemon juice (1 tsp): Brightens the whole dish with a splash of acidity.
- Fresh spinach (2 cups): Wilts into the sauce for a fresh, leafy finish.
- Fresh parsley (for garnish): Adds a pop of green color and a hint of freshness before serving.
How to Make Marry Me Pasta Recipe
Step 1: Cook the Pasta
Start by preparing the lentil pasta according to the package instructions. Cooking it just right ensures it has the perfect al dente texture that will hold up against the rich sauce. Once cooked, drain the pasta and set it aside so it’s ready to be combined later.
Step 2: Blend the Cashew Cream Sauce
In a blender, toss in the raw cashews, nutritional yeast, and soy milk. Blend these ingredients until they form a smooth, creamy mixture that will become the luxurious backbone of the sauce. This step is where the magic begins: the cashews add a velvety texture, and the yeast brings in a savory depth.
Step 3: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the finely sliced yellow onions and let them cook for about five minutes until they become soft and translucent. This step unlocks their natural sweetness, which provides a wonderful balance to the sauce.
Step 4: Add the Peppers and Sun-Dried Tomatoes
Now toss in the red bell peppers, garlic powder, and chopped sun-dried tomatoes. Sauté this mixture for another three minutes, allowing the bell peppers to soften slightly while the sun-dried tomatoes release their rich flavor. The garlic powder layers in a subtle punch without overpowering the dish.
Step 5: Introduce Butter Beans and Tomato Base
Stir in the drained butter beans, tomato paste, and dried oregano. Let the components simmer gently for around five minutes. This simmering melds the beans’ creamy texture with the robust tomato paste and fragrant oregano, forming the hearty foundation of the sauce.
Step 6: Combine with Cashew Cream
Pour the silky cashew cream sauce into the skillet with the vegetables and beans. Cook for two more minutes while stirring constantly to ensure the sauce thickens slightly and coats everything beautifully. This is where the dish truly becomes indulgent and irresistible.
Step 7: Finish with Pasta, Spinach, and Lemon
Add the cooked pasta back into the skillet along with the fresh spinach and a splash of lemon juice. Stir gently until the spinach wilts and all the ingredients are well incorporated. The lemon juice brightens the dish, balancing the creamy richness for a perfectly harmonious flavor.
Step 8: Garnish and Serve
Before plating, sprinkle freshly chopped parsley on top. This final touch adds a refreshing burst of green and a slight herbaceous note that will make every forkful delightful.
How to Serve Marry Me Pasta Recipe
Garnishes
Fresh parsley is a beautiful and simple garnish, but for an extra wow factor, try adding a hint of crushed red pepper flakes for a spicy kick or a drizzle of good-quality olive oil to enhance the creaminess. These little touches elevate the dish and make each serving feel extra special.
Side Dishes
This pasta pairs wonderfully with a crisp mixed green salad tossed in a light vinaigrette to cut through the richness. Roasted garlic bread or a crunchy baguette also complements the creamy sauce perfectly, giving you a satisfying mix of textures and flavors on your plate.
Creative Ways to Present
For a dinner party, serve the Marry Me Pasta Recipe in shallow bowls and top with a sprinkle of toasted pine nuts for added crunch. If you want to impress, place a lemon wedge on the side so guests can add extra brightness themselves. Presentation is all about inviting people to dig in and enjoy every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Marry Me Pasta Recipe into an airtight container and store it in the refrigerator. It will stay fresh for up to three days, making it a convenient and delicious meal to enjoy again without any compromise on flavor or texture.
Freezing
This dish freezes well, which is great for batch cooking. Freeze portions in freezer-safe containers or bags for up to two months. When you’re ready to enjoy it, thaw overnight in the fridge to keep the creamy texture intact before reheating gently.
Reheating
Reheat the pasta slowly in a skillet over low heat, stirring occasionally to prevent sticking. You may want to add a splash of soy milk or water to loosen the sauce if it thickens too much. This careful reheating keeps the sauce creamy and the lentil pasta tender.
FAQs
Is this Marry Me Pasta Recipe vegan?
Absolutely! This recipe uses plant-based ingredients like cashews, soy milk, and nutritional yeast, making it completely vegan without sacrificing creaminess or flavor.
Can I use regular pasta instead of lentil pasta?
You can, but lentil pasta adds extra protein and a slightly nuttier taste that complements the sauce beautifully. Regular pasta will work fine if that’s what you have on hand.
Do I need to soak the cashews before blending?
While this recipe works with raw cashews directly in the blender, soaking them for a few hours or overnight can result in an even creamier sauce, especially if your blender isn’t super powerful.
What can I substitute for soy milk?
You can use any unsweetened plant-based milk such as almond, oat, or cashew milk. Just make sure it’s unsweetened so it doesn’t alter the flavor balance.
Can I make this pasta gluten-free?
Since lentil pasta is naturally gluten-free, this dish is already suitable for gluten-sensitive diets. Just double-check the other ingredients, especially the nutritional yeast and tomato paste, to be sure.
Final Thoughts
There is something truly special about the Marry Me Pasta Recipe that makes it more than just another pasta dinner. With its creamy cashew sauce, vibrant vegetables, and comforting, hearty beans, this dish invites you to slow down and savor every moment. I encourage you to try it for yourself, whether for a cozy night in or a meal to impress friends and family. Once you do, it might just become your go-to recipe for celebrating love, food, and the joy of sharing something homemade.
Print
Marry Me Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Description
Marry Me Pasta is a vibrant and creamy vegan dish featuring lentil pasta tossed in a rich cashew-based sauce with sautéed onions, bell peppers, butter beans, and fresh spinach. This recipe is dairy-free, protein-packed, and flavored with sun-dried tomatoes, tomato paste, and herbs, making it a wholesome and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Sauce and Pasta
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
- 12 oz lentil pasta
Vegetables and Seasonings
- 1 tsp olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can butter beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp lemon juice
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- Cook Pasta: Prepare the lentil pasta according to package instructions until al dente. Drain well and set aside to keep warm.
- Prepare Cashew Cream Sauce: In a blender, combine raw cashews, nutritional yeast, and soy milk. Blend until the mixture is thick and creamy. Set aside.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add finely sliced onions and sauté for about 5 minutes until they become soft and translucent.
- Add Peppers and Tomatoes: Incorporate thinly sliced red bell peppers, chopped sun-dried tomatoes, and garlic powder into the skillet. Cook for another 3 minutes, stirring occasionally to combine flavors.
- Simmer Beans with Tomato Paste and Herbs: Stir in the drained butter beans, tomato paste, dried oregano, and garlic powder. Allow the mixture to simmer gently for about 5 minutes to meld the flavors.
- Add Cashew Cream: Pour in the blended cashew cream sauce and cook for an additional 2 minutes, stirring constantly to heat through and create a luscious sauce.
- Combine Pasta and Spinach: Add the cooked lentil pasta, fresh spinach, and lemon juice to the skillet. Stir well until the spinach wilts and all ingredients are evenly coated with the sauce.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for the best flavor and texture.
Notes
- For a nut-free version, substitute cashews with a blend of cooked white beans and plant-based cream, adjusting soy milk accordingly.
- If soy milk isn’t preferred, almond or oat milk can be used as alternatives.
- Sun-dried tomatoes add a concentrated flavor; ensure they are not packed in oil if a lighter dish is desired.
- Use gluten-free lentil pasta to keep the dish gluten-free.
- Fresh parsley can be swapped with basil or cilantro for a different herbal touch.
- To enhance the sauce thickness, soak cashews for at least 2 hours prior to blending.
