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Marry Me Pasta Recipe

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4 from 15 reviews

Marry Me Pasta is a creamy, flavorful pasta dish made with a velvety cashew cream sauce blended with sun-dried tomatoes, garlic, and fresh basil. This recipe is a delightful vegan take on a classic comfort food, perfect for a quick and satisfying weeknight meal that feels indulgent yet wholesome.

Ingredients

Pasta

  • 12 oz pasta (any shape, gluten-free if preferred)

Cashew Cream Sauce

  • ½ cup raw cashews (softened if needed, see step 1)
  • ½ cup water (for blending)
  • 1 tablespoon olive oil (substitute water or broth for oil-free)
  • 5 cloves garlic (sliced)
  • ½ cup sun-dried tomatoes (drained if packed in oil, sliced)
  • 1 cup water (for sauce)
  • 3 tablespoons tomato paste
  • ½ cup fresh basil (chopped, plus more for garnish)
  • Salt and pepper to taste

Optional Garnishes

  • Extra fresh basil
  • Parsley
  • Crushed red pepper flakes
  • Squeeze of lemon
  • Vegan parmesan

Instructions

  1. Soften the cashews: If you don’t have a high-powered blender, place the raw cashews in a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender, then drain and rinse well. Alternatively, soak the cashews in cool water overnight to soften. This step ensures the cashews blend into a smooth, creamy sauce.
  2. Make the cashew cream: Combine the softened cashews and ½ cup fresh water in a blender. Blend until completely smooth and creamy, scraping down the sides as needed. Set aside the cashew cream for later use.
  3. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve some pasta cooking water before draining the pasta. Set the pasta aside.
  4. Make the sauce: Heat olive oil in a large pan over medium heat. Add sliced garlic and sun-dried tomatoes, sautéing for about 60 seconds until the garlic becomes fragrant. Reduce the heat to low and stir in the prepared cashew cream, 1 cup fresh water, tomato paste, and chopped basil. Stir continuously until the sauce is heated through and gently bubbling, about 1–2 minutes, then remove from heat.
  5. Combine and serve: Add the cooked pasta into the pan with the sauce, tossing well to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with salt and pepper to taste. Serve the pasta hot, garnished with your choice of extra basil, parsley, crushed red pepper flakes, a squeeze of lemon, or vegan parmesan.

Notes

  • Soften cashews before blending to achieve a smoother and creamier sauce, especially if your blender isn’t high-powered.
  • Reserve pasta cooking water to adjust the sauce consistency if it becomes too thick.
  • Use gluten-free pasta if you need to keep the dish gluten-free.
  • Olive oil can be substituted with water or vegetable broth for an oil-free version.
  • Customize garnishes based on preference to add freshness or a spicy kick.

Find it online: https://bitezly.com/marry-me-pasta-recipe/