Description
This vegan Marry Me Pasta is a creamy, flavorful plant-based dish featuring lentil pasta, cashew cream sauce, sautéed vegetables, and fresh spinach. Packed with protein and nutrients, it’s an easy, delicious meal ready in just 35 minutes, perfect for a comforting weeknight dinner.
Ingredients
Cashew Cream Sauce
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- 2 cups soy milk
Pasta
- 12 oz lentil pasta
Vegetables & Seasonings
- 1 tsp olive oil
- 2 yellow onions, finely sliced
- 2 red bell peppers, thinly sliced
- 1 oz sun-dried tomatoes, chopped
- 1 can 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 Pasta: Prepare the lentil pasta according to package instructions until al dente. Drain and set aside to be combined later.
- Prepare Cashew Cream: In a blender, combine raw cashews, nutritional yeast, and soy milk. Blend until the mixture turns smooth and creamy. Set this sauce aside.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely sliced onions and sauté for approximately 5 minutes until they soften and become translucent.
- Add Bell Peppers and Tomatoes: Add the sliced red bell peppers, sun-dried tomatoes, and garlic powder to the skillet. Cook for an additional 3 minutes, stirring occasionally to blend flavors.
- Simmer Butter Beans Mixture: Stir in the drained butter beans, tomato paste, dried oregano, and another pinch of garlic powder. Allow the mixture to simmer for about 5 minutes so the flavors meld together.
- Add Cashew Cream: Pour in the prepared cashew cream sauce and cook for 2 minutes while stirring constantly to combine and thicken the sauce slightly.
- Combine Pasta and Spinach: Add the cooked lentil pasta, fresh spinach, and lemon juice to the skillet. Stir gently until the spinach wilts and all ingredients are fully incorporated and heated through.
- Garnish and Serve: Remove the skillet from heat and garnish the pasta with fresh parsley before serving hot.
Notes
- Soaking cashews for 2 hours before blending can yield an even creamier sauce.
- Lentil pasta is a great gluten-free, high-protein alternative to traditional wheat pasta.
- Adjust garlic powder and oregano quantities according to taste preferences.
- For a spicier kick, add some red pepper flakes when sautéing the vegetables.
- This dish can be stored in an airtight container in the fridge for up to 3 days.
