Name: Creamy Vegan Marry Me Pasta That’ll Steal Your Heart Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz Pasta (feel free to substitute with gluten-free pasta if needed); 4 cloves Garlic, minced (adjust the amount for less pungency); 1 medium Onion, chopped (shallots can be swapped in if preferred); 1 Bell Pepper, sliced (zucchini or another veggie can replace it); 2 cups Baby Spinach (can substitute with kale or Swiss chard); 1 can Coconut Milk (use almond or cashew cream as alternatives); 1 cup Vegetable Broth (homemade or store-bought; water can substitute in a pinch); 2 tablespoons Nutritional Yeast (omit if allergic or substitute with a vegan cheese option); 1 tablespoon Italian Seasoning (fresh herbs like basil or oregano can also be used instead); Salt and Pepper (adjust to suit your taste preferences); Red Pepper Flakes (optional for a spicy kick); Fresh Basil or Parsley (for garnish, optional but recommended)

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Introduction

This creamy vegan Marry Me Pasta is a delightful dish that combines rich flavors with wholesome ingredients. Perfectly plant-based and bursting with taste, it’s sure to become a new favorite for weeknight dinners or special occasions.

A close-up view of creamy rigatoni pasta in a white bowl, showing about one layer of rigatoni tubes coated in a thick, light orange sauce. Mixed within the pasta are small chunks of red bell peppers giving bright red pops, and fresh spinach leaves adding dark green contrast. The sauce has a smooth, rich texture with specks of pepper visible on the surface. The pasta and sauce fill the bowl, making the dish look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz Pasta (Feel free to substitute with gluten-free pasta if needed.)
1 tablespoon Olive Oil (You can use any neutral oil as an alternative.)
4 cloves Garlic, minced (Adjust the amount for less pungency.)
1 medium Onion, chopped (Shallots can be swapped in if preferred.)
1 Bell Pepper, sliced (Zucchini or another veggie can replace it.)
2 cups Baby Spinach (Can substitute with kale or Swiss chard.)
1 can Coconut Milk (Use almond or cashew cream as alternatives.)
1 cup Vegetable Broth (Use homemade or store-bought, and water can substitute in a pinch.)
2 tablespoons Nutritional Yeast (Omit if allergic or substitute with a vegan cheese option.)
1 tablespoon Italian Seasoning (Fresh herbs like basil or oregano can also be used instead.)
Salt and Pepper (Adjust to suit your taste preferences.)
Red Pepper Flakes (Optional for a spicy kick.)
Fresh Basil or Parsley (For garnish, optional but recommended.)

Instructions

Step 1: In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of the starchy pasta water before draining.
Step 2: In a large skillet over medium heat, add olive oil. Once heated, add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sliced bell pepper, cooking for another 3-4 minutes until fragrant.
Step 3: Stir in baby spinach into the skillet and sauté for about 2 minutes until wilted.
Step 4: Pour in coconut milk and vegetable broth into the skillet with the sautéed vegetables. Stir to combine and let it simmer for approximately 5 minutes.
Step 5: Add nutritional yeast, Italian seasoning, and salt and pepper to taste, stirring well.
Step 6: Gently toss the drained pasta into the skillet with the sauce, mixing in reserved pasta water until desired creaminess is achieved.
Step 7: Taste and adjust seasoning if necessary before serving.
Step 8: Plate your pasta and garnish with chopped fresh basil or parsley. Serve immediately.

Tips & Variations

For extra protein, add cooked chickpeas or sautéed tofu.
Use gluten-free pasta if you need a gluten-free option; just adjust cooking time accordingly.
Swap bell pepper with zucchini or mushrooms for a different flavor and texture.
Omit red pepper flakes for a milder dish or increase for more heat.
If you don’t have coconut milk, almond or cashew cream works well as a substitute.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the sauce if needed. For best texture, avoid reheating multiple times.

How to Serve

A close-up of a pasta dish in a white bowl with creamy sauce coating rigatoni pasta tubes that are pale yellow with ridges, mixed with bright green spinach leaves and ruby red sun-dried tomato pieces. The sauce looks thick and smooth with a slightly speckled, orange-beige color, evenly covering all ingredients. The white bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any pasta shape or gluten-free varieties. Just adjust cooking times as needed to ensure it cooks perfectly.

Is this recipe nut-free?

The recipe uses coconut milk but no tree nuts. If you substitute with almond or cashew cream, be aware those contain nuts. Always check ingredients if allergies are a concern.