Marry Me Pasta
Make this creamy Vegan Marry Me Pasta in just 20 minutes! With coconut milk, cherry tomatoes, and basil, it’s a rich, dairy-free twist on the viral pasta recipe.
Ingredients
- 16 oz whole wheat linguine
- 1 tbsp olive oil optional
- 1 red onion diced
- 4 cloves garlic minced
- 1 cup cherry tomatoes
- 2 tsp Italian seasoning
- 1 tsp red chili flakes
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- ¾ cup vegetable broth
- 1 cup coconut milk
- ½ cup vegan cheese shredded (optional)
- ½ cup pasta water reserved from cooking
- 1 handful fresh basil
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup of pasta water before draining. Set aside.
Step 2: Sauté Aromatics
- In a large non-stick pan, heat olive oil (or use water for oil-free cooking). Add the diced red onion and cook for about 2 minutes, until translucent. Stir in the garlic, Italian seasoning, red chili flakes, salt, black pepper, and tomato paste. Cook for another 2 minutes until fragrant.
Step 3: Build the Sauce
- Add cherry tomatoes and vegetable broth. Cover and cook for 3 minutes, until the tomatoes begin to burst and release their juices. Stir gently to combine.
Step 4: Make It Creamy
- Lower the heat and stir in coconut milk and vegan cheese (if using). Mix well until the sauce is smooth, creamy, and well combined.
Step 5: Combine Pasta and Sauce
- Add the cooked linguine directly into the sauce. Toss gently to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Stir in fresh basil.
Step 6: Serve and Enjoy
- Serve immediately, garnished with extra basil and a sprinkle of nutritional yeast for a cheesy finish.