Description
Marry Me Pasta is a creamy, flavorful vegan pasta dish featuring lentil pasta coated in a rich cashew cream sauce mixed with sautéed onions, bell peppers, sun-dried tomatoes, and butter beans. Enhanced with nutritional yeast and spices, this plant-based comfort meal is both nutritious and satisfying, perfect for a wholesome weeknight dinner.
Ingredients
Scale
Sauce Ingredients
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp lemon juice
Vegetables & Beans
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can butter beans, drained and rinsed
- 2 cups fresh spinach
- Fresh parsley for garnish
Other Ingredients
- 12 oz lentil pasta
- 1 tsp olive oil
Instructions
- Cook Pasta: Cook the lentil pasta according to the package instructions until al dente. Drain and set aside to keep warm.
- Prepare Cashew Cream Sauce: In a blender, combine the raw cashews, nutritional yeast, and soy milk. Blend until the mixture is completely smooth and creamy. Set aside for later use.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely sliced onions and sauté for about 5 minutes, stirring occasionally, until they are softened and translucent.
- Add Bell Peppers and Tomatoes: Add the thinly sliced red bell peppers, garlic powder, and chopped sun-dried tomatoes to the skillet. Cook for an additional 3 minutes, stirring occasionally to combine flavors.
- Simmer with Beans and Spices: Stir in the drained butter beans, tomato paste, dried oregano, and an additional pinch of garlic powder. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld.
- Incorporate Cashew Cream: Pour in the prepared cashew cream sauce and cook while stirring constantly for 2 minutes, enabling the sauce to thicken slightly and coat the vegetables well.
- Combine Pasta and Spinach: Add the cooked lentil pasta, fresh spinach, and lemon juice to the skillet. Stir thoroughly until the spinach wilts and all ingredients are evenly combined and warmed through.
- Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve the dish warm for a hearty vegan pasta experience.
Notes
- Soaking cashews for a few hours before blending can yield a creamier sauce.
- You can substitute soy milk with other plant-based milk options like almond or oat milk.
- Adjust garlic powder and oregano quantities to suit your taste preference.
- Lentil pasta adds extra protein and fiber compared to traditional pasta.
- This recipe is perfect for meal prep; store leftovers in airtight containers for up to 3 days.
