Marry Me Pasta – Vegan, Creamy, & Irresistible!
This creamy, garlicky vegan pasta features a luscious cashew-based sauce loaded with tangy sun-dried tomatoes, tomato paste, and fresh basil. A perfect dish for both weeknight dinners and romantic date nights.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 12 oz pasta any shape, gluten-free works too
- 0.5 cup raw cashews softened if needed
- 0.5 cup water for blending cashews
- 1 tablespoon olive oil or use water or broth for oil-free
- 5 cloves garlic sliced
- 0.5 cup sun-dried tomatoes sliced, oil-packed or dry
- 1 cup water for sauce
- 3 tablespoons tomato paste
- 0.5 cup fresh basil chopped, plus extra for garnish
Instructions
Instructions
- Soak raw cashews in hot water for 15–20 minutes or boil for 10 minutes until soft. Drain well.
- Add softened cashews and ½ cup fresh water to blender. Blend until smooth and creamy. Scrape down sides as needed.
- Cook pasta al dente according to package instructions. Drain and reserve some cooking water.
- In a skillet over medium heat, warm olive oil. Add sliced garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
- Lower heat and stir in blended cashew cream, 1 cup water, tomato paste, and chopped basil. Simmer gently until heated through and bubbling.
- Add cooked pasta to the sauce. Toss to coat evenly. Add a splash of reserved pasta water to thin sauce if needed.
- Season with salt and pepper. Serve immediately with extra basil or vegan parmesan if desired.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge. Reheat with a splash of water or broth to bring back creaminess. Not recommended for freezing due to separation.