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Marry Me Pasta

Creamy Vegan Marry Me Pasta for a Romantic Dinner Night

This Creamy Vegan Marry Me Pasta is a love letter on a plate, bringing flavors of garlic and cherry tomatoes to your dinner table in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Whole Wheat Linguine Feel free to swap for any pasta type you prefer.
For the Sauce
  • 2 tbsp Olive Oil Skip for an oil-free version.
  • 1 medium Red Onion Yellow onion can easily substitute.
  • 3 cloves Garlic Use store-bought minced garlic in a pinch.
  • 1 cup Cherry Tomatoes You can swap these for canned tomatoes if necessary.
  • 1 tsp Italian Seasoning Dried herbs may be used to taste if fresh isn't available.
  • 0.5 tsp Red Chili Flakes Adjust according to your spice preference.
  • 1 tsp Salt Kosher or sea salt works best.
  • 0.5 tsp Black Pepper Freshly cracked is preferred for the best flavor.
  • 0.25 cup Nutritional Yeast Omit if you prefer or aren’t strictly vegan.
  • 2 tbsp Tomato Paste More cherry tomatoes can substitute if needed.
  • 1 cup Vegetable Broth Using water is an option if you're out.
  • 1 cup Coconut Milk Any non-dairy cream works well if you don’t have this on hand.
  • 1 cup Vegan Cheese Skip if you desire a lighter version.
For Perfection
  • 0.5 cup Pasta Water Helps you achieve the perfect sauce texture.

Equipment

  • Large pot
  • Colander
  • Non-stick pan
  • Lid

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat linguine and cook according to package directions until al dente, usually around 8-10 minutes. Reserve at least ½ cup of pasta water before draining.
  2. In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for about 2-3 minutes until translucent and soft.
  3. Stir in 3 cloves of minced garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of red chili flakes. Cook for an additional 1-2 minutes until fragrant.
  4. Add the halved cherry tomatoes and 1 cup of vegetable broth to the pan. Stir gently, cover with a lid, and cook for about 3-4 minutes.
  5. Once the tomatoes burst, stir in 1 cup of coconut milk and ¼ cup of nutritional yeast, mixing until creamy.
  6. Add the drained whole wheat linguine to the pan, tossing to coat. Gradually mix in reserved pasta water until you achieve desired consistency.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Always save at least ½ cup of pasta water before draining. Use fresh garlic and ripe cherry tomatoes for the best flavor. Adjust red chili flakes according to your spice preference.

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