Marry Me Pasta
Loads of sun-dried tomatoes and a rich, creamy sauce make this marry me pasta a favourite for weeknight dinners. Cooks in just 20 minutes!
Ingredients
For the Cashew Sauce:
- 1 cup raw cashews soaked in hot water for at least 30 minutes,140g
- 1 cup unsweetened plant-based milk 240mL
- 2 tablespoons nutritional yeast 15g
- 1 teaspoon garlic powder 3g
- 1 teaspoon onion powder 3g
- 1 teaspoon salt adjust to taste, 6g
- ½ teaspoon black pepper 1g
- ¼ teaspoon red pepper flakes 0.5g
For the Pasta:
- 12 ounces pasta of choice fettuccine, penne, or spaghetti work well, 340g + 1 cup pasta water reserved
- 1 tablespoon olive oil 240mL
- 1 small onion finely chopped
- 3 cloves cloves minced
- 1 can diced tomatoes drained, 14-ounce/392g
- ½ cup sun-dried tomatoes chopped, 60g
- ½ teaspoon dried oregano 0.5g
- ½ teaspoon dried thyme 0.5g
- ½ teaspoon dried basil 0.5g
- salt and pepper to taste
- fresh basil chopped, for garnish
- grated vegan Parmesan cheese for garnish, optional
Instructions
- Drain the soaked cashews and add them to a high-speed blender.
- Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.
- Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, salt, and pepper.
- Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.
- Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
- Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.
Notes
To store: Transfer leftover marry me pasta to an airtight container and refrigerate for 3 to 4 days. Warm it up in the microwave or in a skillet over low heat, adding a splash of plant-based milk or broth to revive its creamy texture.
Nutrition
Calories: 639kcal | Carbohydrates: 93g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 854mg | Potassium: 1295mg | Fiber: 9g | Sugar: 14g | Vitamin A: 517IU | Vitamin C: 22mg | Calcium: 182mg | Iron: 7mg