If you have been searching for a comforting, rich, and absolutely delicious pasta dish that caters to a plant-based lifestyle, look no further. The Vegan Marry Me Pasta Recipe is a creamy, flavorful sensation packed with sun-dried tomatoes, herbs, and silky coconut milk that come together for a perfect bite every time. Whether you’re planning a cozy dinner for yourself or impressing friends with a dairy-free creation that’s anything but ordinary, this dish promises to be unforgettable and worth every mouthwatering moment.
Ingredients You’ll Need
What’s beautiful about the Vegan Marry Me Pasta Recipe is how simple yet essential each ingredient is. Each one plays a vital role, from the punchy sun-dried tomatoes that add depth and tang, to creamy coconut milk creating luscious sauce texture, and fresh spinach bringing a bright, leafy contrast. Together, these components build a dish that’s vibrant, rich, and inviting.
- 12 oz pasta (penne or rigatoni): Choose firm pasta shapes that hold onto the sauce perfectly.
- 1 tablespoon olive oil: Adds luscious richness and softens the aromatics gently.
- 3 cloves garlic, minced: Provides that classic aromatic foundation that wakes up the dish.
- 1 small yellow onion, finely chopped: Offers sweetness and depth when caramelized.
- 1/2 teaspoon red pepper flakes (optional): For a gentle kick that livens up the flavor.
- 1/3 cup sun-dried tomatoes in oil, drained and chopped: The star ingredient, lending a tangy yet sweet intensity.
- 1 teaspoon dried oregano: Brings earthiness reminiscent of traditional Italian cuisine.
- 1 teaspoon dried basil: Adds herbaceous, fragrant notes to the sauce.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds subtle warmth and complexity.
- 1 cup canned coconut milk (full fat): The creamy base that turns this into a luscious, dreamy sauce.
- 1/2 cup vegetable broth: Lightens the sauce slightly while adding savory depth.
- 1 tablespoon nutritional yeast: Offers a cheesy, umami boost without dairy.
- 1 teaspoon lemon juice: Brightens the entire dish with a fresh, tangy zing.
- 2 cups baby spinach: Provides vibrant color and a nutritious, tender bite.
- Fresh basil for garnish: Completes the dish with a fresh, aromatic lift.
How to Make Vegan Marry Me Pasta Recipe
Step 1: Cook the Pasta
Begin by cooking the pasta in a large pot of salted boiling water according to the package instructions, aiming for perfectly al dente. This texture is key for the sauce to cling nicely and for each forkful to feel just right. Once cooked, drain and set aside—don’t rinse, so you preserve that lovely starchiness that helps the sauce stick.
Step 2: Sauté Aromatics
Heat the olive oil over medium in a wide skillet. Add the finely chopped onion and let it cook gently for about 4 to 5 minutes, until soft and translucent. This slow cooking releases natural sweetness, building a rich, fragrant foundation. Immediately add minced garlic and red pepper flakes, stirring for just a minute to let those flavors bloom without burning the garlic.
Step 3: Build the Flavor Base
Stir in the chopped sun-dried tomatoes along with the oregano, basil, salt, and pepper. The tomatoes reintroduce vibrant color, and the herbs infuse the oil mixture with that unmistakable Italian aroma. Let all those ingredients mingle for a minute or two before moving on.
Step 4: Create the Creamy Sauce
Pour in the full-fat coconut milk and vegetable broth, stirring well to combine all elements. Reduce the heat slightly and allow the sauce to simmer gently for 5 to 7 minutes. This step thickens the sauce and concentrates its creamy, tangy richness, so patience here enhances the final depth of flavor.
Step 5: Add the Vegan Umami
Next, stir in the nutritional yeast and fresh lemon juice. The nutritional yeast adds a savory, cheesy quality that perfectly rounds out the mild coconut base, while the lemon juice brightens everything up with a subtle zing that balances the richness.
Step 6: Combine Pasta and Greens
Toss the cooked pasta directly into the skillet with your heavenly sauce, stirring gently to ensure every piece is gloriously coated. Finally, fold in the baby spinach leaves and cook for just 1 or 2 minutes until they wilt gently, adding freshness, color, and a tender bite that elevates the entire dish.
Step 7: Garnish and Serve
Remove the skillet from heat, sprinkle with freshly chopped basil, and prepare to wow your taste buds. This is where your dreamy Vegan Marry Me Pasta Recipe truly shines—warm, creamy, slightly spicy, herbaceous, and impossible to resist.
How to Serve Vegan Marry Me Pasta Recipe
Garnishes
Fresh basil leaves are a classic finishing touch, lending a sweet and fragrant lift that complements the sauce perfectly. For a touch of texture, you can sprinkle toasted pine nuts or vegan Parmesan for that extra indulgence.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to echo the acidity in the sauce. Garlic bread or toasted crusty baguette slices also make for satisfying dippers to mop up every last bit of the creamy marinade.
Creative Ways to Present
Serve the pasta family-style in a large colorful bowl, garnished with whole basil leaves and a drizzle of extra virgin olive oil for an inviting look. Or plate individual servings topped with a flourish of microgreens or edible flowers for a fancy touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Simply transfer any remaining Vegan Marry Me Pasta Recipe into an airtight container and refrigerate. It stays delicious for up to 3 days, making it a perfect make-ahead dinner or next-day lunch option.
Freezing
While pasta sauces with coconut milk can sometimes alter texture after freezing, you can freeze this dish safely for up to 2 months. It’s best to freeze the sauce and pasta separately if possible, reheating gently to preserve creaminess.
Reheating
Reheat leftovers in a skillet over low-medium heat, adding a splash of vegetable broth or plant milk to loosen the sauce if it thickens too much. Stir frequently until warmed through and creamy again for that fresh-from-the-stove feel.
FAQs
Can I use a different plant-based milk instead of coconut milk?
Absolutely! While coconut milk gives the sauce its signature creaminess and subtle sweetness, unsweetened oat milk or cashew cream also work nicely. Keep in mind, the flavor and thickness might vary slightly.
Is nutritional yeast necessary for the recipe?
Nutritional yeast adds a wonderful cheesy umami flavor that elevates this dish to something special. Without it, the sauce will still be tasty but a bit less rich and savory.
Can I make this recipe gluten-free?
Yes! Simply substitute the pasta for your favorite gluten-free variety. The sauce and other ingredients remain unchanged and just as delicious.
How spicy is the Vegan Marry Me Pasta Recipe?
The recipe calls for red pepper flakes but only a half teaspoon, which provides a gentle warmth rather than heat. You can always adjust the amount to suit your spice preference or leave it out entirely.
Can I add protein to this dish?
Of course! Adding cooked chickpeas, crumbled tofu, or your favorite plant-based sausage can boost the protein content and make this vegan dish even more hearty and satisfying.
Final Thoughts
This Vegan Marry Me Pasta Recipe is one of those dishes that feels both luxurious and homey at the same time. Its creamy, dreamy sauce and bright herbal notes make it a guaranteed crowd-pleaser. So go ahead and give it a try—you just might find your new favorite vegan pasta to share with friends, family, or savor all on your own.
Print
Vegan Marry Me Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
A creamy, flavorful vegan pasta dish featuring a luscious coconut milk and sun-dried tomato sauce, infused with garlic, herbs, and a touch of heat from red pepper flakes. This Italian-inspired Marry Me Pasta is perfect for a cozy dinner or a special date night, completely dairy-free and packed with wholesome ingredients.
Ingredients
Pasta and Sauce
- 12 oz pasta (such as penne or rigatoni)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned coconut milk (full fat)
- 1/2 cup vegetable broth
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
Vegetables and Garnish
- 2 cups baby spinach
- Fresh basil for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent.
- Add Garlic and Spices: Stir in minced garlic and red pepper flakes if using, and cook for 1 minute until fragrant.
- Add Sun-Dried Tomatoes and Herbs: Mix in the chopped sun-dried tomatoes, dried oregano, dried basil, salt, and black pepper. Stir well to combine the flavors.
- Create Sauce: Pour in the coconut milk and vegetable broth, stirring to blend everything. Let the sauce simmer gently for 5–7 minutes until it thickens slightly.
- Enhance Sauce Flavors: Stir in the nutritional yeast and lemon juice, mixing thoroughly to enrich the creamy sauce.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss to fully coat it with the sauce.
- Add Spinach: Fold in baby spinach and cook for 1–2 minutes until wilted and tender.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves, and serve the pasta warm for the best taste experience.
Notes
- For an even creamier sauce, blend the coconut milk with soaked cashews before adding to the pan.
- You can substitute oat milk or any unsweetened plant-based cream alternative if preferred.
- Adjust red pepper flakes according to your desired level of heat.
