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- 12 oz pasta of your choice (fettuccine or spaghetti works great) - 1 cup cherry tomatoes, halved - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 cup coconut cream - 1/4 cup nutritional yeast - 1 tablespoon olive oil - 1 teaspoon red pepper flakes - Salt and pepper to taste - Fresh basil, for garnish - Vegan parmesan cheese - More fresh herbs, like parsley or oregano Each serving offers a good balance of nutrients. You get about: - Calories: 350 - Protein: 10g - Carbohydrates: 45g - Fat: 15g - Fiber: 5g This meal packs flavor and health in each bite. Enjoy the creamy taste without the dairy! {{ingredient_image_1}} To start, I fill a large pot with water and add a good amount of salt. This helps flavor the pasta as it cooks. I bring the water to a full boil. Next, I add 12 oz of pasta, like fettuccine or spaghetti. I cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. I keep an eye on it to avoid overcooking. Once done, I reserve 1 cup of the pasta water. Then, I drain the pasta and set it aside for later. Now, I work on the sauce. I take a large skillet and heat 1 tablespoon of olive oil over medium heat. Once hot, I add a finely chopped onion. I sauté the onion until it turns soft and translucent, which takes about five minutes. Then, I mix in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. I let them cook together for one minute, which makes the kitchen smell amazing. Next, I add 1 cup of halved cherry tomatoes to the skillet. I cook them for about 3-4 minutes, until they soften and release their juices. With the sauce base ready, I lower the heat and stir in 1 cup of coconut cream and 1/4 cup of nutritional yeast. I mix well, then season with salt and pepper to taste. If the sauce feels too thick, I gradually add some of the reserved pasta water until I reach the right consistency. Then, I toss the cooked pasta into the skillet with the creamy sauce. I stir gently to coat the pasta evenly. Finally, I serve the pasta hot, garnished with fresh basil and a sprinkle of vegan parmesan cheese, if I want that extra touch. For the best flavor in Vegan Marry Me Pasta, use fresh ingredients. Fresh cherry tomatoes taste sweet and juicy. Always choose ripe tomatoes for a rich sauce. Sauté the onion until it turns soft. This step brings out the best taste. Garlic adds aroma, so don’t rush it. Cook it just until fragrant. Nutritional yeast gives a cheesy flavor. It’s a must-have for this dish. Lastly, fresh basil adds brightness. Add it right before serving for the best effect. One common mistake is overcooking the pasta. Cook it until just al dente. This keeps the pasta firm and tasty. Another mistake is not reserving pasta water. This water helps the sauce stick to the pasta. If your sauce is too thick, add some reserved water. Also, do not skip the salt. It enhances all the flavors. Taste the sauce before serving. Adjust salt and pepper as needed. To make the sauce extra creamy, use full-fat coconut cream. It creates a rich texture that feels indulgent. Stir it in slowly to avoid lumps. If you want more creaminess, add more nutritional yeast. It blends well and boosts flavor. For a twist, try blending the sauce before mixing with pasta. This makes it smoother. Another option is to add a splash of plant-based milk. It lightens the sauce while keeping it creamy. Pro Tips Use Fresh Ingredients: Fresh cherry tomatoes and basil will elevate the flavor of your dish significantly, making it taste vibrant and delicious. Adjust Creaminess: If you prefer a thicker sauce, use less pasta water. For a lighter sauce, add more water gradually until you reach the desired consistency. Customize Spice Level: Adjust the amount of red pepper flakes according to your taste. For a milder dish, use less; for more heat, add a pinch more. Perfect Pasta Cooking: Always cook pasta al dente for the best texture. It will continue to cook slightly when mixed with the sauce. {{image_2}} If you need a gluten-free option, use gluten-free pasta. Many brands offer tasty choices made from rice, quinoa, or chickpeas. These options cook well and hold their shape. The creamy sauce pairs perfectly with any gluten-free pasta. You can enjoy the same rich flavor without gluten. Just follow the package instructions for cooking times. To boost protein in your Vegan Marry Me Pasta, add chickpeas or lentils. These legumes blend well with the sauce and pasta. You can also use tofu or tempeh. Simply cube them and sauté with the onions. They soak up the flavors and add a nice texture. For a quick protein fix, toss in some cooked edamame right before serving. You can customize this dish with seasonal veggies. In spring, add asparagus or peas for freshness. In summer, zucchini or bell peppers add color and crunch. In fall, roasted pumpkin or butternut squash brings warmth. Just chop the vegetables and sauté them with the onions. They will enhance the dish's flavor and nutrition. Enjoy experimenting with what’s in season! To store your Vegan Marry Me Pasta, let it cool first. Use an airtight container. Place the pasta inside, ensuring it is sealed tight. This will keep it fresh. Store it in the fridge for up to three days. When you're ready to eat, take the pasta from the fridge. You can reheat it in a few ways. The best method is to use a skillet. Add a splash of water or plant milk. Heat it over medium heat until warm. Stir often to avoid burning. You can also use the microwave. Just cover the bowl to keep moisture in. Heat it for one to two minutes. If you want to freeze your pasta, do this before adding fresh toppings. Place the cooled pasta in a freezer-safe bag. Squeeze out the air and seal it. Label the bag with the date. You can freeze it for up to three months. To eat, thaw it in the fridge overnight. Reheat it as explained above. Enjoy your meal later! I recommend fettuccine or spaghetti for this dish. These types hold the sauce well. You can use other pasta shapes if you prefer, like penne or rigatoni. Just make sure to cook them until they are al dente. This keeps the pasta firm and lets it soak up the sauce. Yes, you can use other creams if you want. Cashew cream or almond cream works well in this recipe. Each will give a slightly different taste. If you want a lighter option, try using unsweetened soy or oat milk. Just remember, the cream adds richness, so choose something creamy. To make this dish without oil, skip the olive oil. Use water or vegetable broth to sauté the onions and garlic. This will help you keep the flavor while avoiding oil. Keep an eye on the heat so nothing burns. You can also add more vegetables for extra taste and texture. This blog post covered how to create a delicious pasta dish. You learned about key ingredients and optional items for more flavor. I shared the steps to cook pasta and sauce, plus tips to avoid common mistakes. You can customize the dish with gluten-free options or seasonal veggies. Storing leftovers is easy, and I provided reheating tips. Remember, cooking is fun! Experiment with flavors, and make the dish your own. Enjoy your time in the kitchen!

Vegan Marry Me Pasta 💕🍝

A creamy and delicious vegan pasta dish that is sure to impress.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz pasta of your choice (preferably fettuccine or spaghetti)
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup coconut cream
  • 1/4 cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • to taste Salt and pepper
  • for garnish Fresh basil
  • optional Vegan parmesan cheese

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
  • Prepare the Sauce Base: In a large skillet, heat olive oil over medium heat. Add chopped onion and sautĂ© until translucent, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.
  • Add Tomatoes: Add halved cherry tomatoes to the skillet. Cook for about 3-4 minutes until they begin to soften and release their juices.
  • Create Creamy Mixture: Lower the heat and stir in the coconut cream and nutritional yeast, combining well. Season with salt and pepper to taste. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is achieved.
  • Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the creamy tomato sauce. Stir gently to ensure the pasta is evenly coated.
  • Plate and Garnish: Serve the pasta immediately in bowls, garnished with fresh basil and a sprinkle of vegan parmesan cheese, if desired.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword creamy, easy, pasta, vegan