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.
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.
Nutrition
Serving: 1servingCalories: 628.9kcalCarbohydrates: 69.5gProtein: 27.2gFat: 29.3gSaturated Fat: 9.5gPolyunsaturated Fat: 4.86gMonounsaturated Fat: 9.39gSodium: 747.8mgPotassium: 962.7mgFiber: 7.1gSugar: 9.3gVitamin A: 10.09IUVitamin C: 22.06mgCalcium: 466.5mgIron: 7.1mg
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