I call this creamy pasta a keeper. It tastes rich, looks cozy, and still lands in the bowl fast. When folks ask me for easy vegetarian dinner recipes, this is the dish I send. Tomatoes bring tang. Garlic wakes up the sauce. Cashew cream turns silky and lush. You stir and the spoon leaves a trail and you already know dinner wins. We lean on pantry stars. Sun dried tomatoes. A small splash of broth. Pasta that hugs sauce. The method stays simple. Boil pasta. Build sauce in one pan. Toss until glossy. It works for vegan dinner recipes and vegetarian pasta recipes and it keeps peace at the table. Leftovers reheat well, so lunch the next day feels sorted. I wrote this for busy nights and calm weekends. It fits easy vegan recipes and plant based dinner ideas and healthy vegetarian meals and simple vegan pasta. I keep it flexible. Use any short pasta. Add baby spinach at the end if you like greens. I taste, then I add a touch more salt or lemon, and the whole pot smells like comfort.

1) Key Takeaways
2) Easy Vegan Marry Me Pasta Recipe
3) Ingredients for Vegan Marry Me Pasta
4) How to Make Vegan Marry Me Pasta
5) Tips for Making Vegan Marry Me Pasta
6) Making Vegan Marry Me Pasta Ahead of Time
7) Storing Leftover Vegan Marry Me Pasta
8) Try these Main Course next!
9) Vegan Marry Me Pasta
10) Nutrition

1) Key Takeaways

Creamy sauce comes from blended cashews and plant milk with garlic and sun dried tomato for bright depth.
One pan for sauce plus one pot for pasta keeps cleanup light so weeknights feel sane.
Flexible build works with any short pasta and a handful of greens at the finish.
Author Nancy on Nancy Cooks shares a calm plan with clear steps at https://www.nancycooks.com

2) Easy Vegan Marry Me Pasta Recipe

I wrote this for easy vegetarian dinner recipes and it sticks the landing. I reach for pantry stars and the sauce turns silky in minutes. Easy vegetarian dinner recipes guide my week so I keep this one pinned on the fridge with a little heart drawn next to it.

We start with cashews that soften in warm water. We blend with plant milk and lemon so the base tastes clean and rich. A small skillet holds garlic and a warm sizzle. Sun dried tomato slides in and paints the oil red. The kitchen smells like a hug.

I test as I go and I trust my spoon. The pasta meets the sauce and turns glossy. Friends pause and look at the bowl and then look at me. Nancy from Nancy Cooks grins and says well that worked. Find the full story on https://www.nancycooks.com

3) Ingredients for Vegan Marry Me Pasta

Raw cashews Soaked in warm water the nuts blend smooth and give the sauce a cream feel without dairy. I love how they mellow sharp notes and carry garlic with grace.

Unsweetened plant milk Almond or oat both fit. The milk loosens the blend and sets a soft body that clings to pasta in the best way.

Lemon juice A small squeeze lifts the sauce. The acid trims any heaviness and makes the herbs sing.

Nutritional yeast Just a spoon gives a mild savory note that people read as cheese. The flavor stays round and gentle.

Olive oil The pan needs only a thin coat. It helps garlic bloom and carries the red from the tomato.

Garlic Four cloves minced bring life. The scent hits the room and says dinner soon.

Crushed red pepper A pinch wakes the tongue. Add a little more if you like a warm kick.

Vegetable broth Low sodium broth keeps balance. It stretches the sauce without dulling flavor.

Sun dried tomatoes Slice them fine so each bite pops. They add chew and a sweet tang that feels lush.

Dried oregano and basil These herbs tie the dish to cozy pasta nights. The aroma lands bright and friendly.

Salt and black pepper Season with a light hand then taste again at the end. Small shakes make a big shift.

Short pasta Rigatoni penne or shells hold sauce in every curve. Pick a shape that makes you smile.

Fresh basil or parsley A spoon of chopped greens adds color and a soft fresh snap.

Capers Optional but fun. They bring a briny pop that plays well with the tomato.

4) How to Make Vegan Marry Me Pasta

Step one soak and blend Soak cashews in warm water until soft. Drain then blend with plant milk lemon and nutritional yeast. Blend long enough to feel smooth on the tongue.

Step two build the base Warm olive oil in a wide pan on medium heat. Add garlic and red pepper. Stir until the garlic turns fragrant and pale gold.

Step three simmer and season Pour in broth. Add sun dried tomato oregano and basil. Let the mix bubble soft for a few minutes so flavors meet.

Step four add the cream Lower the heat. Pour in the cashew blend. Stir until the sauce looks glossy and thick. Season with salt and black pepper.

Step five cook the pasta Boil pasta in well salted water until al dente. Save a cup of pasta water then drain.

Step six toss and finish Add pasta to the sauce. Toss and splash in pasta water until it coats each piece. Fold in fresh herbs and capers then taste again.

5) Tips for Making Vegan Marry Me Pasta

Salt your pasta water so each bite starts seasoned. Keep the boil lively and pull the pasta when it still has a gentle chew. This small move protects texture and keeps the sauce from sliding off.

Blend the cashews longer than you think you need. A very smooth base gives that dairy free finish we chase. If the blender balks add a spoon of plant milk and keep going.

Hold a lemon wedge at the end. A quick squeeze brightens the whole pot. For easy vegetarian dinner recipes that feel fresh this tiny touch goes far.

6) Making Vegan Marry Me Pasta Ahead of Time

I often make the sauce early in the day. It chills well and thickens a bit in the fridge. When dinner rolls around I thin it with warm broth and it slides back to silky.

Cook the pasta close to serving so the bite stays true. If you must cook it earlier toss with a little olive oil and keep it covered. Warm gently with the sauce and a splash of saved water.

This plan fits easy vegetarian dinner recipes when time runs tight. Pack the sauce in a jar and the cooked pasta in a box and dinner waits for you.

7) Storing Leftover Vegan Marry Me Pasta

Spoon leftovers into a snug container and cool before sealing. The sauce keeps for three days in the fridge and reheats smooth with a sip of broth or water.

Warm on low heat and stir often. The sauce will loosen and shine again. Add a sprinkle of herbs to wake the flavors.

For a fast lunch this fits the idea of easy vegetarian dinner recipes on repeat. It tastes even better the next day which feels like a small gift.

8) Try these Main Course next!

9) Vegan Marry Me Pasta