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Marry Me Pasta

A creamy and savory pasta dish enveloped in rich cashew sauce, complemented by sun-dried tomatoes and fresh herbs for an irresistible and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cashew Sauce
  • 1 cup raw cashews Soaked to create a rich and creamy sauce.
  • 1 cup unsweetened plant-based milk Provides creaminess while keeping it dairy-free.
  • 2 tbsp nutritional yeast Adds a cheesy, umami flavor to the cashew sauce.
  • 1 tsp garlic powder Enhances the dish with a savory essence.
  • 1 tsp onion powder Contributes depth and sweetness to the flavor profile.
  • 1 tsp salt Essential for balancing and enhancing all the flavors.
  • 1/2 tsp black pepper Adds a subtle heat and depth of flavor.
  • 1/4 tsp red pepper flakes Introduces a mild heat for a flavorful kick.
For the Pasta and Vegetables
  • 8 oz pasta The heart of any pasta dish, creating a comforting base.
  • 2 tbsp olive oil Adds richness and helps in sautéing the vegetables.
  • 1 medium onion Provides sweetness and aroma when sautéed.
  • 3 cloves garlic Freshly minced to infuse a fragrant flavor.
  • 1 can diced tomatoes Adds juiciness and acidity to the sauce.
  • 1/2 cup sun-dried tomatoes Intensifies the tomato flavor and adds a chewy texture.
  • 1 tsp dried oregano Offers a fragrant herb note to the dish.
  • 1/2 tsp dried thyme Adds earthiness and complexity.
  • 1 tsp dried basil Enhances the dish's aromatic qualities.
  • 1/4 cup fresh basil For garnish, adding brightness and freshness to each plate.
  • 1/4 cup vegan Parmesan cheese Optional garnish for added richness.

Method
 

Preparation
  1. Prepare the cashew sauce by draining the soaked cashews and adding them to a high-speed blender.
  2. Blend until smooth, adding the unsweetened plant-based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes.
  3. Cook the pasta in well-salted water according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper.
  5. Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir occasionally to prevent sticking.
  6. Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
  7. Add the cooked pasta to the skillet and toss until fully coated with the sauce.
  8. Taste and adjust seasoning if necessary, adding more pasta water or milk if needed to thin out your sauce.
Serving
  1. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.

Notes

To enhance creaminess, soak cashews longer. Adjust spices to taste. Use reserved pasta water to adjust sauce consistency as needed.