Description
This vegan Marry Me Pasta is a creamy, flavorful dish featuring lentil pasta tossed in a luscious cashew cream sauce with sautéed onions, bell peppers, sun-dried tomatoes, and butter beans. Infused with oregano, garlic powder, and lemon juice, this hearty pasta combines plant-based protein and vibrant veggies for a satisfying meal perfect for any occasion.
Ingredients
Scale
Cashew Cream Sauce
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
Pasta and Vegetables
- 12 oz lentil pasta
- 1 tsp olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can (15 oz) butter beans, drained and rinsed
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1 tsp lemon juice
- 2 cups fresh spinach
- Fresh parsley for garnish
Instructions
- Cook the pasta: Cook the lentil pasta according to the package instructions until al dente. Drain well and set aside.
- Prepare the cashew cream sauce: In a blender, combine the raw cashews, nutritional yeast, and soy milk. Blend until smooth and creamy. Set aside.
- Sauté the onions: Heat olive oil in a large skillet over medium heat. Add the finely sliced onions and sauté for about 5 minutes, or until they are softened and translucent.
- Cook the bell peppers and sun-dried 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.
- Add beans and seasonings: Stir in the drained butter beans, tomato paste, dried oregano, and garlic powder. Let the mixture simmer gently for about 5 minutes to blend the flavors.
- Add the cashew cream sauce: Pour the prepared cashew cream sauce into the skillet and cook for 2 minutes, stirring continuously to incorporate the sauce evenly.
- Combine pasta and spinach: Add the cooked lentil pasta, fresh spinach, and lemon juice to the skillet. Stir until the spinach wilts and all ingredients are well combined, heated through.
- Garnish and serve: Remove from heat and garnish with fresh parsley before serving. Enjoy your creamy, vegan Marry Me Pasta!
Notes
- This recipe is entirely vegan and gluten-free, thanks to the use of lentil pasta and plant-based ingredients.
- Raw cashews should be soaked for at least 2 hours or overnight for creamier sauce if time allows.
- You can substitute soy milk with any other plant-based milk, but unsweetened and plain varieties work best.
- For extra protein, feel free to add grilled tofu or tempeh.
- Adjust garlic powder and oregano amounts according to taste preferences.
- Serve with a side salad or crusty gluten-free bread for a complete meal.
