Vegan Marry Me Pasta
Say “I do” to Vegan Marry Me Pasta! This viral creamy pasta is made with a rich sun-dried tomato sauce and vegan chicken (or tofu). An easy 30-minute meal that’s packed with amazing flavors!
Servings: 4 servings
Calories: 517kcal
Ingredients
- 8 ounces farfalle pasta or other favorite pasta
- 8 ounces vegan chicken, optional I used Daring brand
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped or sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup Cashew Cream or other cream, see Notes
- 2 cups baby spinach sliced
- 5 fresh basil leaves chopped
- 1/2 cup shaved or grated vegan parmesan optional
Instructions
- Bring a large pot of water to a boil and add about a teaspoon of salt to the water. Once boiling, add the pasta and cook for around 8 minutes, until al dente (cooked but still firm, not mushy). Reserve a few cups of the pasta cooking water, drain the pasta and set aside.
- If using, cook your vegan chicken according to package instructions. For Daring frozen pieces, I pan fry them in a large skillet and a little oil, then set aside on a plate nearby. I also like to chop the "chicken" a little smaller if it's in big chunks.
- In a large skillet over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
- Now add the cooked vegan chicken, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted.
- Stir in the drained pasta and coat in the sauce. Add a bit of pasta water if needed to thin it out a bit.
- Remove from heat and stir in the basil and vegan parmesan, if using. Serve immediately.
Notes
- Gluten-free - Substitute a gluten-free pasta.
- Instead of vegan chicken - Try my baked tofu pieces, soaked soy curls, chickpeas, seitan bites, vegan Italian sausage or tempeh.
- Cream - Cashew Cream is my favorite choice, but you can use full fat coconut milk or another store-bought vegan cream as well. For a lower fat option, use unsweetened almond milk.
Nutrition
Serving: 1of 4 servings | Calories: 517kcal | Carbohydrates: 69g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 362mg | Potassium: 908mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1693IU | Vitamin C: 12mg | Calcium: 153mg | Iron: 7mg