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
Scale
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.
