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Vegan “Marry Me” Pasta – Creamy, Romantic, and Dairy-Free

The famous “Marry Me Pasta” is loved for its creamy, flavorful sauce and comforting texture — and this vegan version keeps all the romance without the dairy. Made with coconut milk, vegan cheese, fresh basil, and sweet cherry tomatoes, it’s rich, slightly tangy, and perfect for both special occasions and quick weeknight dinners. This plant-based recipe is just as indulgent as the original, with a luscious texture that hugs every strand of pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

🧄 Fruits & Vegetables:
  • 1 handful fresh basil
  • 1 cup cherry tomatoes
  • 4 cloves garlic minced
  • 1 tsp red chili flakes
  • 1 red onion diced
🥫 Canned Goods:
  • 1 cup coconut milk full-fat
  • 2 tbsp tomato paste
  • ¾ cup vegetable broth
🍝 Pasta & Grains:
  • 16 oz whole wheat linguine
🌿 Spices & Seasonings:
  • ¼ tsp black pepper
  • 2 tsp Italian seasoning
  • 2 tbsp nutritional yeast
  • 1 tsp salt
🫒 Oils & Vinegars:
  • 1 tbsp olive oil
🧀 Dairy-Free Cheese:
  • ½ cup vegan cheese shredded
💧 Liquids:
  • ½ cup reserved pasta water

Equipment

  • Large pot (for boiling pasta)
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef’s knife and cutting board

Method
 

Step 1 – Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add linguine and cook until al dente, according to package instructions.
  3. Reserve ½ cup pasta water, then drain and set pasta aside.
Step 2 – Sauté Aromatics
  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced red onion and cook for 3 minutes until softened.
  3. Stir in garlic and chili flakes, cooking for 1 minute until fragrant.
Step 3 – Build the Sauce
  1. Add cherry tomatoes to the pan and cook until they begin to soften and release juices, about 4 minutes.
  2. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
  3. Pour in coconut milk and vegetable broth.
  4. Add Italian seasoning, salt, black pepper, and nutritional yeast. Stir well.
Step 4 – Make It Creamy
  1. Reduce heat to low and stir in vegan cheese until melted and the sauce is creamy.
Step 5 – Combine Pasta & Sauce
  1. Add cooked linguine to the skillet and toss to coat evenly.
  2. Use reserved pasta water to adjust the consistency of the sauce as needed.
Step 6 – Finish & Serve
  1. Garnish with fresh basil leaves.
  2. Serve immediately while hot.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended due to coconut milk separation.
Reheating: Warm gently on the stovetop with a splash of vegetable broth or water to loosen sauce.
🥄 Variations
Spicy Boost: Add extra chili flakes for more heat.
Extra Veggies: Stir in spinach, zucchini, or mushrooms.
Gluten-Free Option: Use gluten-free linguine.
Cheesy Twist: Add more vegan cheese for extra creaminess.
❓ 10 FAQs
Can I use almond milk instead of coconut milk?
Yes, but full-fat coconut milk gives the creamiest texture.
Do I have to use vegan cheese?
You can omit it, but it makes the sauce richer.
Can I make this ahead of time?
Yes, but store sauce and pasta separately for best texture.
Can I use canned tomatoes instead of cherry tomatoes?
Yes, use drained diced tomatoes.
How can I make it oil-free?
Sauté onions in vegetable broth instead of olive oil.
Is nutritional yeast necessary?
It adds cheesy flavor but can be skipped.
Can I use spaghetti instead of linguine?
Absolutely, any pasta works.
Can I use cashew cream instead of coconut milk?
Yes, it’s a great substitute.
How do I make it thicker?
Simmer sauce longer before adding pasta.
Can I double the recipe?
Yes, just use a larger skillet or pot.
🏁 Conclusion
This Vegan Marry Me Pasta is creamy, flavorful, and full of plant-based goodness. It’s a dish that feels indulgent yet is made with wholesome ingredients, perfect for impressing guests or enjoying a cozy night in.