Last updated on February 3, 2026

A Cozy Welcome

Have you ever gotten a craving so strong for something creamy and comforting that you stood in the kitchen, barefoot, deciding whether to start dinner at 7:30 or wait the hunger out? I have — more times than I’ll admit — and this Vegan Marry Me Pasta is the kind of dish that solves that dilemma. If you’re new to vegan cooking and worry about fussy techniques, this recipe is forgiving and straightforward. And if you like easy weeknight meals that still feel special, you might enjoy the way this reminds me of simple one-pot comforts like a chicken sausage pasta meal prep I love to adapt.

A Quick Look at This Vegan Marry Me Pasta Recipe

This Vegan Marry Me Pasta centers on sun-dried tomatoes and creamy cashew cream for a rich, tangy sauce that clings to bow-tie (farfalle) or any shape of pasta. It’s comforting and filling, with baby spinach and optional vegan chicken for added protein. The recipe is quick to pull together and great for busy weeknights or an easy date-night dinner at home. If you like creamy, slightly spicy pasta that feels indulgent without being heavy, keep scrolling — I’ll walk you through everything from pantry swaps to plating.

Ingredients You’ll Need for Vegan Marry Me Pasta

Essentials

8 ounces farfalle pasta (or other favorite pasta) — choose a sturdy shape that holds sauce (penne, fusilli, or rigatoni work well).
8 ounces vegan chicken (optional) — pre-seasoned strips or cubes for quick protein.
1 tablespoon olive oil — or any neutral oil you prefer.
5 cloves garlic, minced — fresh cloves give the best flavor.
1/2 cup sun-dried tomatoes, chopped or sliced — packed in oil or rehydrated from dry.
1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes — adjust to taste for heat.
1/2 teaspoon salt (or more to taste)
1/4 teaspoon ground black pepper
1 cup vegetable broth — low-sodium if you want to control salt.
1 tablespoon tomato paste — concentrates tomato flavor.
1 cup cashew cream (or other plant cream) — see substitutions for nut-free options.
2 cups baby spinach, sliced — wilts into the sauce.
5 fresh basil leaves, chopped — more if you love basil.
1/2 cup shaved or grated vegan parmesan (optional) — for a savory finish.

Optional add-ons

Lemon zest or a squeeze of lemon juice (optional) — brightens the sauce.
Toasted pine nuts, chopped walnuts, or hemp seeds (optional) — for crunch.
Roasted red peppers or artichoke hearts (optional) — for extra depth and veggies.
A handful of arugula (optional) — peppery finish if stirred in at the end.
Nutritional yeast (optional) — for cheesy flavor if skipping vegan parmesan.
Red or yellow bell pepper (optional) — thinly sliced for color and sweetness.

Substitutions and shortcuts

Pasta: Use gluten-free pasta if needed. Smaller shapes absorb more sauce; long noodles still work.
Vegan chicken: Use firm tofu (pressed and pan-seared), tempeh, or chickpeas for a budget-friendly protein swap.
Cashew cream: Use store-bought plant-based heavy cream, coconut cream (light flavor change), silken tofu blended with a touch of oil, or an oat cream. For nut-free, try sunflower seed cream or soy creamer.
Sun-dried tomatoes: Swap in roasted red peppers for a milder, sweeter flavor.
Quick cashew cream shortcut: Blend 3/4 cup soaked cashews with 1/2 cup water, a pinch of salt, and 1 teaspoon lemon juice until silky.
No vegan parmesan? Stir in 2–3 tablespoons nutritional yeast and a pinch of garlic powder.
Low-sodium option: Use water plus extra herbs and a splash of lemon instead of vegetable broth.

If you’re curious about refreshing pasta salads with bright flavors, try this fresh cilantro-lime pasta salad as a summer companion to this cozy dish.

How to Make Vegan Marry Me Pasta Step-by-Step

I write recipes the way I cook: calm, with room for small changes. Below I break everything into clear steps that work for beginners and busy cooks alike.

Prepare your mise en place
- Chop the garlic, slice the sun-dried tomatoes, and roughly chop the basil and spinach.
- If using vegan chicken, follow package instructions to cook it now (usually a quick pan-sear or bake). Set cooked vegan chicken aside on a plate.
- Measure out the broth, tomato paste, cashew cream, and spices so they’re ready to add to the pan.
Cook the pasta until al dente
- Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4–6 quarts of water — it should taste pleasantly seasoned.
- Add 8 ounces of pasta and cook according to package directions but stop 1–2 minutes before the package time for true al dente (it should still have a tiny bite).
- Before you drain, scoop out and reserve 1–2 cups of the hot pasta water — this starchy water helps marry the sauce and pasta.
- Drain the pasta and set aside. Don’t rinse; you want the surface starch to help the sauce stick.
Start the flavor base
- Heat 1 tablespoon olive oil over low-to-medium heat in a large skillet. I use a 12-inch skillet so there’s room to toss the pasta later.
- Once the oil shimmers, add the minced garlic. Cook gently — 30 to 60 seconds — until fragrant and just starting to color. Don’t let it brown; burnt garlic tastes bitter.
- Add the chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/2 teaspoon red chili flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and let those flavors bloom for about 60 seconds.
Build the creamy tomato sauce
- Add the cooked vegan chicken back into the skillet, stirring to coat with the garlic and tomato mixture.
- Pour in 1 cup vegetable broth and stir in 1 tablespoon tomato paste. Let the mixture come to a gentle simmer. The tomato paste will deepen the sauce’s color and flavor.
- Stir in 1 cup cashew cream, then add the sliced spinach. Lower the heat and let everything simmer together for 4–5 minutes. The spinach will wilt, and the sauce will thicken slightly.
- Taste and adjust seasoning: add more salt, pepper, or chili flakes if you want more heat.
Bring pasta and sauce together
- Add the drained pasta to the skillet. Toss gently to coat each piece. If the sauce feels too thick, add reserved pasta water a splash at a time until you reach a silky, clingy consistency. I usually use 1/2 to 1 cup of pasta water; go slow.
- Continue to cook together for 1–2 minutes so the pasta can finish cooking in the sauce and soak up flavor.
Finish and serve
- Remove the skillet from heat. Stir in the chopped basil and 1/2 cup vegan parmesan (if using). A little lemon zest or a squeeze of lemon juice brightens everything — add it now if you like.
- Taste again and tweak: a pinch more salt? a sprinkle more chili?
- Serve immediately, topped with toasted pine nuts, chopped walnuts, or hemp seeds for crunch, and a little extra basil on top if you have it.

Notes for beginners

Keep your heat moderate when cooking garlic and sun-dried tomatoes. You’re coaxing flavor, not rushing it.
Use the pasta water like a secret weapon: it transforms a clumpy, thick sauce into a glossy coating.
If your cashew cream is very thick, thin it with a few tablespoons of the reserved pasta water before adding to the skillet.

Common Mistakes to Avoid

Even simple recipes have small traps. I’ve learned a few the hard way, and I want you to skip those detours.

Mistake 1: Overcooking the garlic

Garlic goes from fragrant to burnt fast. Burnt garlic introduces a bitter flavor that’s hard to mask. Keep the heat medium-low, watch the pan, and stir. If pieces brown, scoop them out or start again — it’s worth it.

Mistake 2: Skipping the reserved pasta water

The sauce can feel gluey or separate without the starchy pasta water. Add it slowly — a few tablespoons at a time — until the sauce is silky and clings to the pasta. It’s the difference between okay and restaurant-level mouthfeel.

Mistake 3: Adding spinach too early or too late

Add spinach when the sauce is nearly ready so it wilts just enough. Too early and it will overcook and lose texture; too late and it won’t have time to meld into the sauce. Sliced baby spinach wilts quickly — 2–4 minutes in the warm sauce is usually perfect.

Serving Suggestions for Vegan Marry Me Pasta

This dish is cozy on its own, but a few simple accompaniments turn it into a complete meal or a show-stopping dinner.

Crisp green salad

A light salad — baby greens, cucumber ribbons, and a lemon vinaigrette — balances the creaminess of the pasta. The citrus brightens the palate between rich bites.

Warm crusty bread

A sliced baguette or focaccia is perfect for sopping up any extra sauce. Toast lightly and rub with a cut clove of garlic if you want a punchy finish.

Simple roasted vegetables

Roasted broccoli, cauliflower, or bell peppers add texture and color. Toss florets in olive oil, salt, and pepper and roast at 425°F (220°C) for 15–20 minutes.

Conclusion

I promise — this Vegan Marry Me Pasta is easier than it looks: a short list of ingredients, a few simple steps, and a generous amount of flavor. It’s the kind of recipe I turn to when I want something cozy but not complicated, and it’s endlessly customizable whether you want to make it nut-free, gluten-free, or add extra greens. If you’d like a classic reference to where the original idea came from and a slightly different take on the Marry Me Pasta concept, I often look to Nora Cooks’ original Marry Me Pasta recipe for inspiration and technique tips.

FAQs About Vegan Marry Me Pasta

Q1: Can I make Vegan Marry Me Pasta nut-free?
A1: Yes. Replace cashew cream with sunflower seed cream, silken tofu blended with a little oil, or a thick oat-based cream. Be mindful that using coconut cream will change the flavor slightly, while sunflower seed cream keeps a neutral profile.

Q2: How can I make Vegan Marry Me Pasta gluten-free?
A2: Use a gluten-free pasta (rice, corn, or legume-based) and follow the cooking time on the package. Reserve pasta water as usual — gluten-free pastas sometimes release more or less starch, so adjust the water you add to reach the right sauce consistency.

Q3: Can I prepare Vegan Marry Me Pasta ahead of time?
A3: You can make the sauce a day ahead and store it in the fridge. Reheat gently on the stove and add a splash of vegetable broth or reserved pasta water to loosen it before tossing with freshly cooked pasta. I don’t recommend fully combining pasta and sauce more than a few hours ahead; the pasta will absorb too much sauce and become gummy.

Q4: Is Vegan Marry Me Pasta suitable for meal prep?
A4: Yes, with a few notes. Store the sauce and pasta separately for better texture. If you need a meal-prep hack, undercook the pasta slightly so it finishes in the microwave or skillet when reheating with the sauce. Add fresh basil and toasted nuts just before serving for best flavor and texture.

Q5: What can I use instead of vegan chicken in Vegan Marry Me Pasta?
A5: Plenty of options: pan-seared tofu, roasted chickpeas, tempeh, or even sautéed mushrooms make excellent swaps. Each brings a slightly different texture and flavor — firm tofu and tempeh absorb the sauce well, while mushrooms add a savory, meaty note.

Vegan Marry Me Pasta