Vegan marry me pasta is a delicious meal made with a creamy, sun-dried tomato sauce packed with flavor from vegan parmesan, garlic, and fresh basil. Fast and easy to make!
So what is a marry me pasta? It is called that because it is soooo good, you would want to marry the person who made it! I haven’t had that happen, but this Tuscan-inspired pasta dish with a rich and creamy sauce is truly DELICIOUS!
More recipes with sun-dried tomatoes, try this Sun dried tomato vinaigrette or this Lentil and chickpea salad or this Red lentil pasta salad.
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Ingredients
The ingredients needed to make this Vegan sun dried tomato pasta are listed below. For the full written recipe with the ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan Pasta, of choice
- Olive oil, or reserved oil from the jar of sun-dried tomatoes.
- Shallot, minced
- Garlic, minced
- Spices, Italian seasoning, salt, ground black pepper and red pepper flakes (optional)
- All purpose flour, to thicken the sauce
- Vegan cream, or coconut milk
- Vegetable broth, preferably organic.
- Sun-dried tomatoes, packed in oil, drained, roughly chopped and oil reserved
- Chickpeas, or cannelloni beans, drained and rinsed
- Vegan parmesan, grated
- Baby spinach, or chopped spinach
- Fresh basil, chopped
See recipe card for quantities.
Instructions
Making this creamy sun dried tomato pasta is easy. Follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: in a saucepan, heat the sun-dried tomato oil and sauté the shallot on medium heat for a 5 minutes or until translucent. Add the garlic and spices and sauté for another minute until fragrant.
- Step 2: Add the flour and stir well, let it cook for 1 minute. Slowly add the vegetable stock while stirring.
- Step 3: Add the cream and bring to a simmer while stirring.
- Step 4: Stir in the baby spinach, sun dried tomatoes and chickpeas.
Step 5: Let the sauce simmer for a few minutes for the spinach to soften.
Step 6: To the pot with the cooked pasta, add the sauce, parmesan cheese and fresh basil. Stir well until the parmesan cheese is melted and add the reserved pasta water if needed to thin out the sauce.
Top the pasta with some extra vegan parmesan cheese and basil if desired. Serve immediately and enjoy!
Hint: Boil the pasta while making the sun-dried tomato sauce, and reserve 1 cup of the pasta water to thin the sauce if needed.
Substitutions and Variations
- Gluten-free – To make this gluten-free, use a certified gluten-free pasta as well as gluten-free flour for the sauce.
- Spicy – For some added spice to this sun-dried tomato pasta, add extra chill flakes or add some sliced fresh chili to taste.
- Herbs – The fresh basil can also be replaced with some fresh oregano, parsley or a mix of different herbs.
- Veggies – Add some extra veggies to this pasta with sun-dried tomatoes, some great options are, chopped bell pepper or roasted red pepper, eggplant, zucchini or some cherry tomatoes cut in half.
- Cream – Instead of vegan cream, full fat coconut milk is a great substitution.
- Beens – Instead of caned chickpeas, use any kid of canned beans or cook your own, some cooked lentils also tastes great!
More pasta recipes to try: Creamy roasted red pepper pasta sauce or this Red lentil pasta salad.
Serving suggestions
This creamy pasta tastes amazing served with some crusty bread like this No knead olive bread and a fresh salad like this Mediterranean tomato and cucumber salad.
Don’t forget to finish the meal with a delicious dessert like this Vegan almond cake with roasted strawberries or this Vegan Chocolate Pudding.
Storage
Leftover pasta will keep for 3-4 days in an airtight container.
For other quick and tasty pasta recipes check out this Walnut lentil bolognese.
Top Tip
Boil the pasta to al dente and make sure to reserve 1 cup of the pasta water to use to thin out the pasta sauce as needed. Use any type of pasta you like, anything from land pasta like linguini to clothier pasta like macaroni or a penne pasta.
FAQ
It is called that because it is soooo good, you would want to marry the person who made it! I haven’t had that happen… but this Tuscan-inspired pasta dish with a rich and creamy sauce with sun-dried tomatoes is truly DELICIOUS!
I WOULD LOVE TO HEAR FROM YOU!
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Vegan marry me pasta is a delicious meal made with a creamy, sun-dried tomato sauce packed with flavor from vegan parmesan, garlic, and fresh basil. Fast and easy to make!
- 1 lb (450g) pasta of choice
- 2 tablespoons reserved sun-dried tomato oil, or olive oil
- 1 large shallot, minced
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/1-1 teaspoon salt
- ½ ground black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon all purpose flour
- 1 cup vegan cream or coconut milk
- 1 cup vegetable broth
- ½ cup sun-dried tomatoes, roughly chopped and oil reserved
- 1 can of chickpeas or cannelloni beans, drained and rinsed
- ½ cup vegan parmesan, grated
- 1 cup baby spinach, loosely packed
- ¼ cup fresh basil, chopped, and more for topping
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Boil the pasta in salted water according to the packages directions to al dente. Reserve 1 cup of the pasta water before draining and return the pasta to the pot.
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Meanwhile, in a saucepan, heat the sun-dried tomato oil and sauté the shallot on medium heat for a 5 minutes or until translucent. Add the garlic and spices and sauté for another minute until fragrant.
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Add the flour and stir well, let it cook for 1 minute. Slowly add the vegetable stock while stirring. Add the cream and bring to a simmer while stirring. Stir in the baby spinach, sun dried tomatoes and chickpeas, let it simmer for a few minutes for the spinach to soften.
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To the pot with the cooked pasta, add the sauce, parmesan cheese and fresh basil. Stir well until the parmesan cheese is melted and add the reserved pasta water if needed to thin out the sauce.
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Taste and add more salt and pepper to taste. Top the pasta with some extra parmesan cheese and basil if desired. Serve immediately and enjoy!
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