The Marry Me Vegan Pasta Recipe brings romance to your dinner table. This creamy, rich dish combines tender pasta with flavorful herbs.
Every bite creates an unforgettable dining experience. The recipe uses simple plant-based ingredients for amazing results.
You’ll discover why this dish earned its romantic name. The combination of textures and flavors is truly magical.
This Marry Me Vegan Pasta Recipe works perfectly for date nights. Your guests will be impressed by the restaurant-quality taste.
Plant-based cooking has never been more delicious than this recipe. The creamy sauce coats each pasta strand beautifully.
Fresh herbs add brightness to every single bite. This dish proves vegan food can be incredibly satisfying.
The Marry Me Vegan Pasta Recipe creates lasting memories. You’ll want to make this recipe again and again.
The flavors develop beautifully as the dish comes together. This pasta will become your new favorite comfort food.
When I First Introduced To
I discovered this Marry Me Vegan Pasta Recipe at a local restaurant. The chef shared his secret ingredient was cashew cream.
The rich, velvety texture completely amazed me that evening. I knew I had to recreate this dish. The flavors were so incredible and perfectly balanced.
After several attempts, I perfected this amazing recipe. Now it’s my go-to dish for special occasions.
Equipment List
- Large pot for boiling pasta
- Medium saucepan for sauce
- High-speed blender
- Wooden spoon
- Colander
- Measuring cups
- Sharp knife
- Cutting board
Ingredients List
- 12 oz pasta (penne or rigatoni)
- 1 cup raw cashews, soaked
- 1 cup vegetable broth
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Step by Step Preparation
- Soak cashews in hot water for 30 minutes.
- Boil pasta according to package directions until tender.
- Drain cashews and add to high-speed blender.
- Add vegetable broth and blend until completely smooth.
- Heat olive oil in medium saucepan over heat.
- Add minced garlic and cook for one minute.
- Add sun-dried tomatoes and cook for two minutes.
- Pour in cashew cream and stir well together.
- Season with basil, red pepper flakes, salt, pepper.
- Drain pasta and add to the creamy sauce.
- Toss everything together until pasta is well coated.
- Serve immediately with fresh basil garnish on top.
Recipe Tips
- Soak cashews overnight for extra smooth and creamy texture.
- Use pasta water to thin sauce if needed.
- Add nutritional yeast for extra cheesy flavor boost.
- Reserve some pasta water before draining the noodles.
- Serve immediately for the best taste and texture.
What Can You Serve With This Recipe
- Garlic Bread: Crispy bread pairs perfectly with creamy pasta. The garlic complements the dish’s Mediterranean flavors beautifully.
- Caesar Salad: Fresh greens balance the rich pasta sauce. The crisp texture provides a nice contrast.
- Roasted Vegetables: Colorful vegetables add nutrition and visual appeal. Try zucchini, bell peppers, or cherry tomatoes.
Conclusion
This Marry Me Vegan Pasta Recipe delivers incredible flavor every time. The creamy sauce and tender pasta create perfect harmony.
You’ll impress everyone with this restaurant-quality dish at home. The recipe is simple enough for weeknight dinners.
Yet elegant enough for special romantic occasions. This Marry Me Vegan Pasta Recipe proves plant-based cooking is absolutely delicious.
Make this dish and watch your loved ones fall in love.
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Marry Me Vegan Pasta Recipe
Equipment
- Large pot for boiling pasta
- Medium saucepan for sauce
- High-speed blender
- Wooden spoon
- Colander
- Measuring cups
- Sharp knife
- Cutting board
Ingredients
- 12 oz pasta penne or rigatoni
- 1 cup raw cashews soaked
- 1 cup vegetable broth
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 2 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Soak cashews in hot water for 30 minutes.
- Boil pasta according to package directions until tender.
- Drain cashews and add to high-speed blender.
- Add vegetable broth and blend until completely smooth.
- Heat olive oil in medium saucepan over heat.
- Add minced garlic and cook for one minute.
- Add sun-dried tomatoes and cook for two minutes.
- Pour in cashew cream and stir well together.
- Season with basil, red pepper flakes, salt, pepper.
- Drain pasta and add to the creamy sauce.
- Toss everything together until pasta is well coated.
- Serve immediately with fresh basil garnish on top.
Notes
- Soak cashews overnight for extra smooth and creamy texture.
- Use pasta water to thin sauce if needed.
- Add nutritional yeast for extra cheesy flavor boost.
- Reserve some pasta water before draining the noodles.
- Serve immediately for the best taste and texture.
