Description
This Delicious Vegan Marry Me Pasta is a creamy, flavorful plant-based dish featuring a rich sun dried tomato and coconut milk sauce. Perfectly cooked penne or rigatoni pasta is coated in a savory sauce crafted with garlic, nutritional yeast, and fresh herbs, making it an irresistible vegan main course that’s both comforting and nutritious.
Ingredients
Scale
Ingredients
- 12 ounces pasta such as penne or rigatoni
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 1 cup unsweetened coconut milk or cashew cream
- 3/4 cup vegetable broth
- 1/3 cup nutritional yeast
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh basil
Instructions
- Cook Pasta: Cook the pasta according to the package instructions in salted water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
- Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun dried tomatoes and continue cooking for another minute to release their flavor.
- Add Seasonings and Tomato Paste: Mix in the tomato paste, Italian seasoning, paprika, salt, and black pepper, stirring well to combine all ingredients evenly.
- Make the Sauce: Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Stir in the nutritional yeast and cook for 3 to 4 minutes until the sauce thickens slightly, developing a creamy texture.
- Add Spinach: Incorporate the baby spinach into the sauce, cooking just until wilted to maintain its color and nutrients.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat thoroughly with the sauce. Use the reserved pasta water as needed to loosen the sauce for a perfect consistency.
- Finish and Serve: Stir in the lemon juice and chopped fresh basil for a bright, fresh finish. Serve the pasta warm, garnished if desired.
Notes
- Cashew cream can be used instead of coconut milk for a richer and more neutral flavor.
- Add sautéed mushrooms or roasted broccoli to include more vegetables.
- Use gluten free pasta to make this recipe gluten free.
