Say “I do” to Vegan Marry Me Pasta! This creamy, viral pasta features a sun-dried tomato sauce and vegan chicken or tofu. Ready in 30 minutes and full of flavor.
This Tuscan-inspired sauce is one of those flavors that keeps me coming back. I often recreate the classic “marry me” recipes using plant-based ingredients, including variations with tofu and chickpeas. This Vegan Marry Me Pasta brings the same rich, tangy sauce together with pasta and either vegan chicken pieces or baked tofu for a comforting, crave-worthy dinner.
What I love most is how fast and flexible it is—simple ingredients, big flavor, and on the table in about 30 minutes. It’s a perfect weeknight meal that’s also special enough for guests.
Why you’ll love vegan “chicken” marry me pasta
- Proposal-worthy: The sun-dried tomato cream sauce is luxurious and irresistible—definitely a dish that earns a yes.
- Flexible: Swap in gluten-free pasta, coconut milk for cashew cream, or tofu for vegan chicken. This recipe adapts easily to what you have.
- Easy dinner: Minimal prep, straightforward steps, and 30 minutes from start to finish. It pairs beautifully with garlic bread or a simple salad.
How to make vegan marry me pasta
See the recipe card below for full ingredient amounts and timing.
1. Cook the pasta. Boil pasta in salted water until al dente. Reserve a cup or two of the pasta water, then drain and set the pasta aside.
2. Prepare the vegan “chicken” (optional). If using store-bought vegan chicken, cook according to package directions. You can also use baked or pan-fried tofu, chickpeas, soy curls, tempeh, or seitan instead.
3. Build the sauce. In a large skillet over low–medium heat, warm olive oil and sauté minced garlic until fragrant. Add chopped sun-dried tomatoes, dried oregano, red chili flakes, salt, and black pepper and cook briefly to bloom the flavors.
4. Combine and simmer. Add the cooked vegan chicken (or tofu), vegetable broth, tomato paste, and your choice of cream (cashew cream, coconut milk, or store-bought vegan cream). Stir in baby spinach and bring the mixture to a gentle simmer until the spinach wilts and the sauce is heated through.
5. Toss with pasta. Add the drained pasta to the skillet and toss to coat. Use reserved pasta water a little at a time to loosen the sauce if needed. Finish by stirring in chopped fresh basil and vegan parmesan.
Serve immediately in bowls and top with extra basil or vegan parmesan if desired.
Frequently asked questions
This pasta pairs well with crusty bread, garlic bread, or a green salad such as a Kale Caesar. Roasted or steamed vegetables also make a nice side.
No. Baked, pan-fried, or air-fryer tofu works great, as do chickpeas, white beans, tempeh, soy curls, seitan, or vegan Italian sausage.
Use full-fat coconut milk, store-bought vegan heavy cream, or a neutral non-dairy milk for a lighter option. Choose what best fits your dietary needs and taste preference.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or plant milk to revive the sauce.
Vegan Marry Me Pasta
Ingredients
- 8 ounces farfalle or other favorite pasta
- 8 ounces vegan chicken (optional) — I used Daring
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped or sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 cup vegetable broth
- 1 tablespoon tomato paste
- 1 cup cashew cream or other vegan cream
- 2 cups baby spinach
- 5 fresh basil leaves, chopped
- 1/2 cup shaved or grated vegan parmesan (optional)
Instructions
- Bring a large pot of water to a boil, add about 1 teaspoon salt, and cook the pasta until al dente (about 8 minutes). Reserve a cup or two of the pasta water, drain, and set aside.
- If using vegan chicken, cook according to package instructions. For frozen pieces, pan-fry briefly in a little oil, then set aside. Cut into bite-size pieces if needed.
- In a large skillet over low–medium heat, warm the olive oil and sauté the garlic 1–2 minutes until fragrant.
- Add sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook about 1 minute to release the aromas.
- Stir in the cooked vegan chicken (or tofu), vegetable broth, tomato paste, and cream. Add the spinach and bring to a gentle simmer. Cook about 5 minutes until warmed through and the spinach wilts.
- Add the drained pasta and toss to coat in the sauce. Add reserved pasta water as needed to thin the sauce.
- Remove from heat and stir in chopped basil and vegan parmesan if using. Serve immediately.
Notes
- Gluten-free: Substitute gluten-free pasta as needed.
- Protein alternatives: Try baked or pan-fried tofu, soaked soy curls, chickpeas, seitan bites, vegan Italian sausage, or tempeh instead of vegan chicken.
- Cream options: Cashew cream works beautifully, but full-fat coconut milk or store-bought vegan cream are good alternatives. For a lighter option use unsweetened almond milk.
Nutrition
Calories: 517 kcal |
Carbohydrates: 69 g |
Protein: 28 g |
Fat: 16 g
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