Description
Vegan Marry Me Pasta is a creamy, flavorful, and comforting Italian-inspired dish featuring penne pasta tossed in a rich sauce made from coconut milk, sun-dried tomatoes, nutritional yeast, and fresh herbs. This dairy-free, vegan recipe offers a perfect balance of spice and creaminess, enhanced by fresh spinach and basil, making it an ultimate plant-based dinner option.
Ingredients
Scale
Pasta
- 12 ounces pasta such as rigatoni or penne
Sauce
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 0.5 cup sun-dried tomatoes drained and chopped
- 1.5 cups full-fat canned coconut milk
- 0.5 cup vegetable broth
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Greens and Garnish
- 2 cups fresh spinach
- 0.25 cup fresh basil chopped
- Vegan parmesan for serving if desired
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat and sauté the finely diced onion for about 4 minutes until soft and translucent.
- Add Garlic and Herbs: Add the minced garlic, dried oregano, dried basil, and red pepper flakes to the skillet and cook for 30 seconds until fragrant.
- Incorporate Tomato Paste and Sun-Dried Tomatoes: Stir in the tomato paste and chopped sun-dried tomatoes and cook for 1 minute to deepen the flavors.
- Make Sauce Base: Pour in the full-fat coconut milk and vegetable broth, stirring until smooth.
- Season and Thicken Sauce: Add the nutritional yeast, lemon juice, salt, and black pepper. Simmer gently for 5 to 7 minutes until the sauce thickens slightly.
- Add Spinach: Incorporate the fresh spinach and cook just until wilted to maintain its vibrant color and nutrients.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet with the sauce and stir until evenly coated and heated through.
- Finish and Serve: Remove from heat, stir in the fresh chopped basil, and serve warm topped with vegan parmesan if desired.
Notes
- For a lighter version, use light coconut milk or unsweetened cashew cream to reduce fat content.
- This pasta pairs well with roasted vegetables or a simple green salad for a complete meal.
- Adjust red pepper flakes according to your preferred heat level.
