Marry Me Pasta (dairy-free)

Dairy-Free Marry Me Pasta- made with a luscious white wine sauce, this creamy pasta is bursting with flavor. No one would ever guess it’s dairy-free! (vegan + gluten-free option)

After hearing about this ‘Marry Me Chicken’ business, I decided I had to try my hand at a vegan version to see what all of the hype was about. There are several variations out there, including some with regular tomatoes and some with sundried tomatoes.

I went with sundried tomatoes because I love the briny flavor. I also poured in a little white wine to make it extra romantic. Because nothing says love like a big pot of creamy pasta paired with a glass of wine, am I right?

Dairy-free Marry Me Pasta Ingredients

• Cashews- Raw or roasted cashews both work.
• Lemon Juice- Adds tang and brightens the cashew cream. Can sub white vinegar.
• Vegetable Broth- Be sure to use a flavorful broth for best results.
• Nutritional Yeast– Adds a funky, cheesy flavor. Could sub miso paste, if desired.
• Dairy-free Butter- Or extra virgin olive oil.
• Shallot- Can sub yellow onion.
• Garlic- Fresh garlic is a must for the best flavor.
• Tomato Paste- Adds savory depth to the sauce.
• Dried Thyme- Fresh or dried thyme both work.
• White Wine- Use a dry white wine such as chardonnay or sauvignon blanc for best results. The alcohol will cook off in the sauce so even children can still enjoy it.
• Sundried Tomatoes- I like to use sundried tomatoes in oil for their softer texture.
• Spinach or Kale- Greens are optional but I try to sneak them in wherever I can. Spinach or lacinato kale are best here. Be sure to finely chop them.
• Pasta- Feel free to use whatever kind of pasta you like here. I like Brami protein pasta to amp up the protein. The curly pasta shape also holds the sauce very well in all of the nooks and crannies.

How to Make Dairy-free Marry Me Pasta

1. Soak Cashews. Add cashews to a pot of hot water and soak for 30 minutes. This step helps the blender break them down into creamy saucy goodness.
2. Blend Cashew Cream. Strain excess water from cashews then add them to a high speed blender with broth, lemon juice, nutritional yeast, and salt. Blend until smooth.
3. Cook the pasta. Cook pasta according to package directions, until al dente.
4. Sauté shallot and garlic. Warm butter in a large pot or skillet to cook shallot and garlic. Add tomato paste, thyme and white wine. Pour in cashew cream and simmer until thickened.
5. Add the greens, sundried tomatoes and pasta to the sauce. Stir together until greens are wilted and pasta is heated through.
6. Serve and enjoy!

Want to add More Protein?

If you use a protein-packed pasta, each serving provides 19 grams of protein. To add more protein, serve with baked tofu or faux chicken cutlets.

More Romantic Recipes to Make for Valentines Day

• Vegan Mushroom Bourguignon
• Mushroom Quinoa Meatballs with Cashew Cream Sauce
• Vegan Beef Stew
• The Best Vegetable Bolognese
• Butternut Squash and Kale Risotto
• Hot Fudge Chocolate Avocado Cake
• Vegan Silk Chocolate Pie

Print Recipe

5 from 2 votes

Dairy-free Marry Me Pasta

Made with a luscious white wine sauce, this creamy pasta is bursting with flavor. No one would ever guess it's dairy-free! (vegan + gluten-free option)

Prep Time15 minutes mins

Cook Time15 minutes mins

Soaking Time30 minutes mins

Total Time30 minutes mins

Servings: 4

Ingredients

For the Cashew Cream

• ½ cup raw or roasted cashews, soaked
• 1 cup vegetable broth
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon fine sea salt

For the Marry Me Pasta

• 1½ tablespoons dairy-free butter, or extra virgin olive oil
• ¼ cup finely chopped shallot, about 1-2 shallots
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• ½ cup dry white wine, such as chardonnay or sauvignon blanc
• 1 cup finely chopped spinach or kale
• ½ cup sundried tomatoes, chopped
• 8 ounces pasta, I used Brami protein pasta

Instructions

• Soak cashews in hot water for 30 minutes. Strain excess water then add cashews to a high speed blender with 1 cup broth, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast and 1 teaspoon fine sea salt.
• Meanwhile, cook the pasta according to package, until al dente. Strain pasta and reserve ¼ cup of the cooking water. Set aside.
• In a large pot or skillet, warm the butter over medium heat. Add the shallot and cook for 2 minutes. Add the minced garlic and cook for 1 minutes more. Stir in tomato paste, dried thyme and wine. Simmer for about 3 minutes.
• To the pot, pour in cashew cream. Simmer for 3-5 minutes, stirring continuously, until sauce begins to thicken. Add spinach or kale, stir and cook until wilted.
• Lastly, add sundried tomatoes and cooked pasta with reserved cooking water. Stir until pasta is evenly coated and heated throughout. Serve warm and enjoy!

Nutrition

Calories: 418kcal, Carbohydrates: 57g, Protein: 19g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 906mg, Potassium: 1065mg, Fiber: 10g, Sugar: 9g, Vitamin A: 842IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 4mg

Course: dinner, lunch

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!