Simple pantry staple ingredients transform into this restaurant-quality Vegan Marry Me Pasta. Creamy, savory, and oh-so-delicious, you’ll love it for an easy weeknight dinner.
Table of Contents
Ingredients
- Pasta
- Sun-dried tomato oil (from the jar)
- Sun-dried tomatoes (from the jar, NOT dry!)
- Yellow onion
- Garlic
- Vegan cooking cream
- Vegan parmesan or nutritional yeast
- Fresh basil
- Spices and herbs
How to Make
STEP 1:
Cook the pasta in a large pot of boiling salted water (according to the package instructions) until al dente. Drain the cooked pasta, then rinse with cold water. Return to the now-empty pot.
STEP 2:
Heat the sun-dried tomato oil in a large pan over medium heat. Add the chopped onions and garlic and cook until the onions are translucent (about 5-7 minutes).
Step 3:
Add the vegan cooking cream, sun-dried tomatoes, spices, ground black pepper and salt to the pan and cook for about 2 minutes (while stirring).
STEP 4:
Add the cooked sauce and the vegan parmesan to a blender or food processor and blend until somewhat smooth.
STEP 5:
Reheat the blended sauce in the pan if needed, then add to the pasta and stir to combine.
STEP 6:
Garnish with more chopped sun-dried tomatoes and fresh basil. Serve right away.
More tasty vegan pasta recipes:
One Pot Pasta
Mushroom Garlic Pasta
Hummus Pasta
Related vegan recipe roundups:
pasta, dinner, Italian, Mediterranean
Vegan Marry Me Pasta
Ingredients
- 7.7 oz dry pasta (220 g)
- 1 ½ tbsp oil (from the jar of sun-dried tomatoes)
- ⅓ cup chopped sun-dried tomatoes (from a jar, NOT dry)
- ½ medium yellow onion (finely chopped)
- 4 cloves garlic (finely minced)
- ½ cup vegan cooking cream (Alpro Cooking Oat)
- ½ cup grated vegan parmesan (plus more for serving)
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- 1⁄4 tsp ground black pepper
- ¾ tsp salt (or to taste)
- fresh basil (to garnish) (optional)
Instructions
- Cook the pasta in a large pot of boiling salted water (according to the package instructions) until al dente. Drain the cooked pasta, then rinse with cold water. Return to the now-empty pot.
- Heat the sun-dried tomato oil in a large pan over medium heat. Add the chopped onions and garlic and cook until the onions are translucent (about 5-7 minutes).
- Add the vegan cooking cream, sun-dried tomatoes, spices, ground black pepper and salt to the pan and cook for about 2 minutes (while stirring).
- Add the cooked sauce and the vegan parmesan to a blender or food processor and blend until somewhat smooth.
- Reheat the blended sauce in the pan if needed, then add to the pasta and stir to combine.
- Garnish with more chopped sun-dried tomatoes and fresh basil. Serve right away.
Love how creamy this actually turned out. Definitely going to make it again soon!