Marry Me Pasta

MARRY ME PASTA (Adapted)

Ingredients:

FOR THE CASHEW SAUCE:

    • 1 cup raw cashews, soaked in hot water for at least 30 minutes 

    • 1 cup unsweetened plant-based milk

    • 2 tablespoons nutritional yeast

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1/2 teaspoon salt, adjust to taste

    •1/2 teaspoon black pepper

    • 1/4 teaspoon red pepper flakes

FOR THE PASTA:

    • 12 ounces pasta of choice (fettuccine, penne, or spaghetti work well)

    • 1/4 cup sherry or white wine

    • 1 small onion, finely chopped

    • 3 garlic cloves, minced

    • 1 14-oz can diced tomatoes, drained* (see Editor’s Note at end of Instructions)

    • 1/2 cup sun-dried tomatoes, chopped

    • 1/2 teaspoon dried oregano

    • 1/2 teaspoon dried thyme

    • 1/2 teaspoon dried basil

    • Salt and pepper, to taste

    • Fresh basil, chopped, for garnish

    • Vegan Parmesan cheese, for garnish (optional)

Instructions for the Cashew Sauce:

Drain the soaked cashews and add them to a high-speed blender. [Editor’s Note: A regular blender or food processor will work with a longer soaking time, plus you might not get quite as smooth a result.]

Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.

Instructions for the Pasta:

Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.

In a large skillet, heat the sherry over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, salt, and pepper.

Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.

Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine. Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.

*Editor’s Note: Reserve the juice from the tomatoes for another use (soup, stew, or even adding to this sauce if you want it more.tomato-y).

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Jessica in the Kitchen writes: “Every week I share the delicious and simple recipes I eat every day that completely changed my life. I love food, like, really love food (I even dream about it) and the best thing I’ve learned over the last decade is that food tastes its BEST when you cook it simply, yet deliciously while highlighting the natural ingredients.” Jessica’s site is completely plant-based. There are about 600 recipes on the site with videos of many; in addition there are “guides, tips and tricks.” Jessica sometimes uses oil and processed ingredients; she also gives recipes for menu items like homemade vegan mayo, sour cream, and bacon. There’s plenty here to enjoy and adapt, if desired. See what you think of this Marry Me Pasta!