Vegan Marry Me Pasta
This marry me pasta is a vegan take on the viral marry me chicken pasta. Crispy, spicy tofu is served on top of a savoury, creamy tomato sauce and finished with vegan Parmesan and fresh basil. Easy to put together in under 30 minutes, this high-protein marry me pasta is perfect for a satisfying lunch or weeknight pasta dinner. Serve with grilled veggies or a bowl of crisp green salad for a well-rounded, wholesome vegan meal that’s anything but boring.
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Why You’ll Love This Marry Me Pasta Recipe
Plant-Based and High-Protein Alternative – Thanks to the crispy, seasoned tofu, this marry me pasta recipe is a powerhouse of plant-based protein and fibre, not to mention the added nutrition of spinach and cherry tomatoes. Smoky pan-seared tofu perfectly mimics the hearty texture of chicken, while nutritious veggies add a boost of vitamins and minerals to keep you satisfied and energized until your next meal.
Dairy-Free Pasta Sauce – This vegan marry me pasta swaps traditional heavy cream for coconut cream while maintaining a luscious, silky texture without compromising taste. Instead of regular chicken broth, vegan chicken broth enhances the umami flavours while keeping it 100% plant-based. And for that addictive, smoky flavour you crave in a pasta sauce, sun-dried tomatoes, cherry tomatoes, and aromatic spices like smoked paprika and oregano work their magic.
Highly Customizable – This plant-based marry me pasta is incredibly versatile. Want to add more nutrients? Toss extra veggies like mushrooms, zucchini, asparagus, or broccoli for additional texture and flavour. Love a spicy kick? Increase the heat by adding more chilli flakes or cayenne pepper.
Meal-Prep Friendly and Easy to Reheat—This vegan marry me pasta can last up to five days in your refrigerator and reheats very well, making it an excellent, hassle-free, protein-packed meal to enjoy throughout your work week. Just add a splash of plant milk and reheat it in the microwave or on the stove on low heat for a minute or two to bring back the creamy consistency.
How to Make Marry Me Pasta
Sauté the Aromatics
Finely dice your shallots and pan-fry for a few minutes until translucent.
Cook the Tomatoes
Add crushed garlic and cherry tomatoes, and pan-fry until the tomatoes burst, about 5 minutes.
Prepare the Sauce
Add your sun-dried tomatoes, tomato paste, spices, and nutritional yeast and combine.
Simmer with Broth
Add your broth and bring it to a simmer.
Cook the Pasta
Add your pasta and ensure it is under the liquid. You may need to scoop the cherry tomatoes out and place them on top of the pasta or wait a few minutes to get the pasta under the liquid. Let it simmer for 10-12 minutes or until the pasta is cooked. Stir every 3-4 minutes to ensure the pasta is cooked evenly. Add another ½ cup of broth if the pasta seems too hard after 10 minutes.
Prepare the Tofu
While your pasta is cooking, slice your tofu block in half. Optionally, cut each half into a ‘chicken’ shape.
Coat and Fry the Tofu
Make your cornstarch breading by mixing your cornstarch and spices together in a bowl. Coat your tofu in the cornstarch breading. Wait 2 minutes, then once the cornstarch has absorbed, add another layer of cornstarch breading. This ensures you will get a nice, thick, crispy layer. You can even dunk the tofu a 3rd time to make it extra crispy.
Finish the Pasta
The pasta should be cooked now. Stir in the coconut cream, basil, and spinach, and stir to wilt.
Serve and Garnish
Serve your pasta with your tofu slices on top, and finish with fresh vegan Parmesan and fresh basil. Enjoy!
Recipe Tips for Marry Me Pasta
Make It Soy-Free: If you prefer a soy-free version, replace the tofu with chickpea-based tofu or a store bought vegan chicken.
Make It Gluten-Free: If you’re gluten-sensitive, plenty of gluten-free pasta options are available. Swap in your favourite gluten-free pasta, and you’re good to go.
Prevent Sticking: Pasta can sometimes stick to the bottom of the pan while cooking. If this happens, add a splash more vegetable stock or water and stir to loosen things up.
Adjust the Creaminess: Want an extra creamy sauce? Add a little more coconut cream or a splash of plant milk when reheating to bring back the velvety texture.
Crispy Tofu Perfection: For the best crispy tofu, press out any excess moisture before coating it with cornstarch. This helps achieve that golden, crispy texture when pan-frying.
More Vegan Recipes You’ll Love
Carbonara Pasta Salad
Green Goddess Pasta
Vegan Caesar Pasta Salad (High Protein)
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Marry Me Pasta
Ingredients
For the Pasta
- 2 shallots
- 5 garlic cloves
- 1/3 cup sundried tomatoes
- 1 cup cherry tomatoes
- 3 tbsp tomato paste
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp chili flakes
- 1/2 tsp pepper
- 1/4 cup nutritional yeast
- 250 g pasta
- 3 cups vegan chicken broth
- Handful of spinach
- Handful of basil
- 1/3 cup coconut cream
For the Tofu
- 350 g tofu
- 2 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 tbsp olive oil
Toppings
- Fresh Parm
- Basil
Instructions
- Finely dice your shallots and pan fry for a few minutes until translucent.
- Add in your crushed garlic and cherry tomatoes and pan fry until the tomatoes burst, about 5 minutes.
- Add in your sundried tomatoes, tomato pasta, spices and nutritional yeast and mix to combine.
- Add your broth and bring to a simmer.
- Add in your pasta and ensure it is under the liquid. You may need to scoop the cherry tomatoes out and place them on top of the pasta or wait a few minutes to be able to get the pasta under the liquid.
- Let simmer for 10-12 minutes, or until the pasta is cooked. Make sure to stir every 3-4 minutes to ensure the pasta is cooking evenly. If needed, add another ½ cup of broth if the pasta seems too hard after 10 minutes.
- While your pasta is cooking, slice your tofu block in half. Optionally, slice each half into a ‘chicken’ shape.
- Make your cornstarch breading by mixing your cornstarch and spices together in a bowl.
- Coat your tofu in the cornstarch breading. Wait 2 minutes then once the cornstarch has absorbed add another layer or cornstarch breading. This ensures you will get a nice thick crispy layer. You can even dunk the tofu a 3rd time to make it extra crispy.
- Heat your 3 tbsp of olive oil in a pan over medium heat and pan fry your tofu fillets until crispy on both sides.
- By now the pasta should be cooked. Stir in the coconut cream, basil and spinach and stir to wilt.
- Serve your pasta with your slices of tofu on top and finish with fresh vegan parm and fresh basil.