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Creamy Vegan Marry Me Pasta

A creamy, plant-based pasta dish that combines familiar pantry ingredients with a silky vegetable sauce for a satisfying, comforting meal without heaviness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz Pasta Feel free to substitute with gluten-free pasta if needed.
  • 1 tablespoon Olive Oil You can use any neutral oil as an alternative.
  • 4 cloves Garlic, minced Adjust the amount for less pungency.
  • 1 medium Onion, chopped Shallots can be swapped in if preferred.
  • 1 medium Bell Pepper, sliced Zucchini or another veggie can replace it.
  • 2 cups Baby Spinach Can substitute with kale or Swiss chard.
Sauce Ingredients
  • 1 can Coconut Milk Use almond or cashew cream as alternatives.
  • 1 cup Vegetable Broth Use homemade or store-bought, and water can substitute in a pinch.
  • 2 tablespoons Nutritional Yeast Omit if allergic or substitute with a vegan cheese option.
  • 1 tablespoon Italian Seasoning Fresh herbs like basil or oregano can also be used instead.
  • Salt and to taste Pepper Adjust to suit your taste preferences.
  • Optional Red Pepper Flakes For a spicy kick.
Garnish
  • Fresh to taste Basil or Parsley For garnish, optional but recommended.

Method
 

Preparation
  1. Cook the pasta until al dente. Drain and reserve a small cup of the pasta water.
Aromatics Stage
  1. Sauté the onion and garlic over medium heat until the onion is translucent and soft.
Vegetable Stage
  1. Add the bell pepper and cook just until tender-crisp.
Sauce Building
  1. Add the coconut milk and vegetable broth, bring to a gentle simmer, and reduce slightly.
  2. Stir in the nutritional yeast and Italian seasoning, allowing them to dissolve.
Finishing Stage
  1. Stir in the cooked pasta and spinach into the sauce, then taste and adjust with salt, pepper, and red pepper flakes.

Notes

Store leftovers in an airtight container for 2-3 days; reheat gently with a splash of broth to adjust the sauce's consistency.