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!