Creamy Vegan Marry Me Pasta That’ll Steal Your Heart Recipe
This Creamy Vegan Marry Me Pasta is a luscious, plant-based dish featuring tender pasta tossed in a rich, flavorful coconut milk sauce with sautéed vegetables and a hint of Italian herbs. Perfect for a comforting yet healthy meal, it combines nutritious spinach and bell peppers with the cheesy goodness of nutritional yeast, making it a delightful vegan option that’s sure to win over everyone’s heart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Pasta
- 12 oz Pasta (feel free to substitute with gluten-free pasta if needed)
Vegetables & Aromatics
- 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)
Sauce
- 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)
Garnish
- Fresh Basil or Parsley (for garnish, optional but recommended)
Instructions
- Cook the pasta: 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 the pasta.
- Sauté aromatics: In a large skillet over medium heat, add olive oil. Once heated, add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and sliced bell pepper, cooking for another 3-4 minutes until fragrant.
- Cook the spinach: Stir the baby spinach into the skillet and sauté for about 2 minutes until wilted.
- Make the sauce: Pour in the coconut milk and vegetable broth into the skillet with the sautéed vegetables. Stir to combine and let it simmer for approximately 5 minutes to meld the flavors.
- Add seasonings: Incorporate the nutritional yeast, Italian seasoning, and salt and pepper to taste, stirring well to combine all ingredients.
- Toss pasta with sauce: Gently add the drained pasta into the skillet with the sauce. Mix in the reserved pasta water little by little until you reach the desired creaminess.
- Adjust seasoning: Taste the pasta and adjust salt, pepper, or red pepper flakes if using, as needed before serving.
- Garnish and serve: Plate your pasta and garnish with chopped fresh basil or parsley. Serve immediately while warm.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Substitute bell pepper with zucchini or your favorite vegetable to vary the dish.
- For a nuttier flavor, try using almond or cashew cream instead of coconut milk.
- Nutritional yeast adds a cheesy flavor but can be omitted or replaced with vegan cheese if allergic.
- Reserve pasta water is key to adjusting sauce creaminess and consistency.
- Red pepper flakes are optional for a bit of heat; adjust according to your spice preference.
- Fresh herbs like basil or parsley add fresh aroma and flavor as a final touch.
Keywords: vegan pasta recipe, creamy vegan pasta, dairy-free pasta, healthy vegan dinner, coconut milk pasta, easy vegan meal, plant-based pasta
