This High-Protein Vegan 'Marry Me Pasta' is a nutritious, creamy, and savory dish that's perfect for meal prepping. Inspired by the viral Marry Me Chicken Pasta, this plant-based alternative is packed with flavor and protein. It's made with lentil pasta, cashew cream sauce, butter beans, and vibrant vegetables, ensuring that each bite is both delicious and satisfying. The meal is easy to prepare, high in fiber, and offers a wonderful balance of textures. It’s an excellent choice for those looking for a hearty, vegan, and protein-rich meal.

Why You’ll Love This Recipe

This high-protein, fiber-rich pasta dish is not only delicious but also offers a variety of health benefits. The combination of lentil pasta and butter beans provides a hefty dose of protein, while the creamy cashew sauce gives it a rich and comforting texture. Plus, it’s quick and easy to make, making it ideal for meal prep or a weeknight dinner. It’s also vegan, gluten-free, and can be customized with extra veggies or spices to suit your taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¼ cup raw cashews
12 oz lentil pasta
¼ cup nutritional yeast
2 cups soy milk
1 teaspoon 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 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon lemon juice
2 cups fresh spinach
Fresh parsley for garnish

Directions

Cook the lentil pasta according to the package instructions. Drain and set aside.
In a blender, combine the cashews, nutritional yeast, and soy milk. Blend until smooth and creamy. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for about 5 minutes, until softened.
Add the bell peppers, garlic powder, and sun-dried tomatoes. Cook for another 3 minutes, stirring occasionally.
Stir in the butter beans, tomato paste, oregano, and garlic powder. Let the mixture simmer for about 5 minutes.
Add the cashew cream sauce and cook for 2 minutes, stirring constantly.
Add the cooked pasta, spinach, and lemon juice. Stir until the spinach wilts and the ingredients are well combined.
Garnish with fresh parsley before serving.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Extra Veggies: Add mushrooms, zucchini, or spinach for more texture and flavor.
Spice It Up: Add cayenne pepper or chili flakes for some heat.
Nut-Free: Use sunflower seeds instead of cashews for the creamy sauce.
Gluten-Free: The lentil pasta used is naturally gluten-free.
Different Pasta: You can use other high-protein pastas like chickpea or quinoa pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of plant-based milk to restore the creamy consistency. This dish also freezes well for up to 3 months.

FAQs

1. Can I use a different type of pasta?

Yes! You can use any high-protein or gluten-free pasta that suits your dietary preferences, such as chickpea or quinoa pasta.

2. How can I make this recipe nut-free?

You can substitute sunflower seeds for the cashews to create a creamy sauce without nuts.

3. Can I add other vegetables to this dish?

Definitely! Feel free to add mushrooms, zucchini, or even kale for added nutrients and flavor.

4. How can I make this spicier?

To add some heat, stir in cayenne pepper, chili flakes, or a few dashes of hot sauce to the sauce mixture.

5. Can I make this ahead for meal prep?

Yes, this recipe is perfect for meal prep! It stores well in the fridge for 4 days and freezes for up to 3 months.

6. Can I use another plant-based milk instead of soy milk?

Yes, you can substitute soy milk with oat or almond milk, though the flavor may vary slightly.

7. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for longer storage.

8. Can I use canned tomatoes instead of sun-dried tomatoes?

Yes, if you don’t have sun-dried tomatoes, you can use canned tomatoes or even tomato paste for a different flavor profile.

9. How do I reheat this pasta?

Reheat the pasta on the stove over medium heat with a splash of plant-based milk to restore its creamy texture.

10. Can I make this recipe without nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor, but you can omit it or replace it with a plant-based cheese substitute.

Conclusion

This High-Protein Vegan ‘Marry Me Pasta’ is an easy-to-make, flavorful, and satisfying dish that’s perfect for meal prep or a quick dinner. Packed with protein, fiber, and nutrients, it’s a great choice for anyone looking to eat healthy without compromising on taste. Whether you’re a vegan or just looking for a wholesome meal, this dish is sure to impress!

Marry Me Pasta

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Author: Emmily
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

This High-Protein Vegan 'Marry Me Pasta' is a flavorful and nutritious meal that combines lentil pasta, cashew cream sauce, butter beans, and vibrant vegetables. Perfect for meal prep, this creamy pasta dish offers a satisfying balance of protein and fiber, making it a healthy and hearty option. Easy to make and customizable with extra veggies or spices, this plant-based recipe is perfect for vegans, those on a gluten-free diet, and anyone looking to enjoy a protein-packed, delicious meal.

Instructions

Instructions:

Cook the lentil pasta according to the package instructions. Drain and set aside.
In a blender, combine the cashews, nutritional yeast, and soy milk. Blend until smooth and creamy. Set aside.
Heat olive oil in a large skillet over medium heat. Add the onions and sauté for about 5 minutes, until softened.
Add the bell peppers, garlic powder, and sun-dried tomatoes. Cook for another 3 minutes, stirring occasionally.
Stir in the butter beans, tomato paste, oregano, and garlic powder. Let the mixture simmer for about 5 minutes.
Add the cashew cream sauce and cook for 2 minutes, stirring constantly.
Add the cooked pasta, spinach, and lemon juice. Stir until the spinach wilts and the ingredients are well combined.
Garnish with fresh parsley before serving.

Notes

For extra flavor and texture, add mushrooms, zucchini, or kale.
To add spice, incorporate cayenne pepper or chili flakes.
Substitute sunflower seeds for cashews for a nut-free version.
This recipe can be made with other high-protein pastas such as chickpea or quinoa pasta.
For a creamy texture when reheating, add a splash of plant-based milk.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian