Dairy-Free Marry Me Pasta- made with a luscious white wine sauce, this creamy pasta is bursting with flavor. No one would ever guess it’s dairy-free! (vegan + gluten-free option)
After hearing about this ‘Marry Me Chicken’ business, I had to try my hand at a dairy-free (and meatless) version to see what all of the hype was about. There are several variations out there, including some with regular tomatoes and some with sundried tomatoes. I went with sundried tomatoes because I love the briny flavor. I also poured in a little white wine to make it extra romantic. 😉
Because nothing says love like a big pot of creamy pasta paired with a glass of wine, am I right?
Dairy-free Marry Me Pasta Ingredients
- Cashews- Raw or roasted cashews both work.
- Lemon Juice- Adds tang and brightens the cashew cream. Can sub white vinegar.
- Vegetable Broth- Be sure to use a flavorful broth for best results.
- Nutritional Yeast– Adds a funky, cheesy flavor. Could sub miso paste, if desired.
- Dairy-free Butter- Or extra virgin olive oil.
- Shallot- Can sub yellow onion.
- Garlic- Fresh garlic is a must for the best flavor.
- Tomato Paste- Adds savory depth to the sauce.
- Dried Thyme- Fresh or dried thyme both work.
- White Wine- Use a dry white wine such as chardonnay or sauvignon blanc for best results. The alcohol will cook off in the sauce so even children can still enjoy it.
- Sundried Tomatoes- I like to use sundried tomatoes in oil for their softer texture.
- Spinach or Kale- Greens are optional but I try to sneak them in wherever I can. Spinach or lacinato kale are best here. Be sure to finely chop them.
- Pasta- Feel free to use whatever kind of pasta you like here. I like Brami protein pasta to amp up the protein. The curly pasta shape also holds the sauce very well in all of the nooks and crannies.
How to Make Dairy-free Marry Me Pasta
- Soak Cashews. Add cashews to a pot of hot water and soak for 30 minutes. This step helps the blender break them down into creamy saucy goodness.
- Blend Cashew Cream. Strain excess water from cashews then add them to a high speed blender with broth, lemon juice, nutritional yeast, and salt. Blend until smooth.
- Cook the pasta. Cook pasta according to package directions, until al dente.
- Sauté shallot and garlic. Warm butter in a large pot or skillet to cook shallot and garlic. Add tomato paste, thyme and white wine. Pour in cashew cream and simmer until thickened.
- Add the greens, sundried tomatoes and pasta to the sauce. Stir together until greens are wilted and pasta is heated through.
- Serve and enjoy!
Want to add More Protein?
If you use a protein-packed pasta, each serving provides 19 grams of protein. To add more protein, serve with baked tofu or faux chicken cutlets.
More Romantic Recipes to Make for Valentines Day
Dairy-free Marry Me Pasta
Made with a luscious white wine sauce, this creamy pasta is bursting with flavor. No one would ever guess it’s dairy-free! (vegan + gluten-free option)
Servings: 4
For the Cashew Cream
- ½ cup raw or roasted cashews, soaked
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon fine sea salt
For the Marry Me Pasta
- 1½ tablespoons dairy-free butter, or extra virgin olive oil
- ¼ cup finely chopped shallot, about 1-2 shallots
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ cup dry white wine, such as chardonnay or sauvignon blanc
- 1 cup finely chopped spinach or kale
- ½ cup sundried tomatoes, chopped
- 8 ounces pasta, I used Brami protein pasta
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Soak cashews in hot water for 30 minutes. Strain excess water then add cashews to a high speed blender with 1 cup broth, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast and 1 teaspoon fine sea salt.
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Meanwhile, cook the pasta according to package, until al dente. Strain pasta and reserve ¼ cup of the cooking water. Set aside.
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In a large pot or skillet, warm the butter over medium heat. Add the shallot and cook for 2 minutes. Add the minced garlic and cook for 1 minutes more. Stir in tomato paste, dried thyme and wine. Simmer for about 3 minutes.
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To the pot, pour in cashew cream. Simmer for 3-5 minutes, stirring continuously, until sauce begins to thicken. Add spinach or kale, stir and cook until wilted.
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Lastly, add sundried tomatoes and cooked pasta with reserved cooking water. Stir until pasta is evenly coated and heated throughout. Serve warm and enjoy!
Calories: 418kcal, Carbohydrates: 57g, Protein: 19g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Sodium: 906mg, Potassium: 1065mg, Fiber: 10g, Sugar: 9g, Vitamin A: 842IU, Vitamin C: 16mg, Calcium: 90mg, Iron: 4mg
