Vegan Marry Me Pasta

$To make Vegan Marry Me Pasta, gather these key ingredients: - 12 oz whole wheat fettuccine - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 medium onion, diced - 1 can (14 oz) crushed tomatoes - 1 can (14 oz) light coconut milk - 1 tablespoon Italian seasoning - 1 teaspoon red pepper flakes (or to taste) - Salt and black pepper to taste - 1 cup fresh spinach - ½ cup nutritional yeast - Fresh basil leaves for garnish These ingredients work together to create a creamy, flavorful dish. The whole wheat fettuccine adds great texture, while the coconut milk gives it a rich taste. If you have allergies or dietary needs, here are some easy swaps: - Pasta: Use gluten-free pasta if you're gluten-sensitive. - Coconut Milk: Substitute with almond or soy milk for a lighter option. - Nutritional Yeast: If you don't have this, use vegan cheese for a similar flavor. - Spinach: Kale or arugula can work well if you prefer different greens. These substitutions help keep the dish tasty while meeting your needs. Garnishing can take your dish to the next level. Here are some ideas: - Fresh basil leaves add color and flavor. - A sprinkle of extra nutritional yeast gives more cheesy notes. - Crushed red pepper adds heat for spice lovers. Feel free to mix and match these garnishes to suit your taste! {{ingredient_image_1}} First, bring a large pot of water to a boil. Add salt to the water; it helps flavor the pasta. Once the water is boiling, add 12 oz of whole wheat fettuccine. Cook it according to the package directions until it is al dente. This usually takes around 8 to 10 minutes. When it's ready, drain the pasta. Save about 1 cup of the pasta water for later use. This water helps to adjust the sauce's consistency. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 1 medium diced onion. Sauté the onion for about 3 to 4 minutes, or until it turns soft and clear. Then, stir in 4 minced garlic cloves. Cook this mixture for another 1 to 2 minutes. The garlic will smell great and add depth to your dish. Now, pour in 1 can of crushed tomatoes and 1 can of light coconut milk into the skillet. Stir them together, and bring the mix to a gentle simmer. This is where the magic happens! Add 1 tablespoon of Italian seasoning, 1 teaspoon of red pepper flakes, salt, and black pepper to taste. Let this sauce simmer for about 10 minutes. If it gets too thick, add some reserved pasta water until it reaches your desired thickness. After that, stir in 1 cup of fresh spinach. Cook for an additional 2 to 3 minutes until the spinach wilts. Finally, add the cooked fettuccine directly to the sauce. Toss everything well so the pasta is fully coated. Sprinkle in ½ cup of nutritional yeast for a cheesy taste. Mix until everything is combined. Adjust the seasoning if needed. Now you're ready to serve! Plate the pasta in wide bowls, and feel free to add fresh basil leaves on top for a nice touch. To get the sauce just right, start with the right amount of liquid. Use a can of crushed tomatoes and light coconut milk. Simmer them together to let the flavors blend. If your sauce is too thick, add a bit of the pasta water. This water has starch, which helps thicken the sauce without losing flavor. Stir it well until it’s smooth and creamy. You can boost flavor with easy additions. Try adding mushrooms for an earthy taste. Zucchini also works well and adds texture. For more spice, toss in some more red pepper flakes. You can even add a splash of lemon juice for brightness. Nutritional yeast gives a cheesy flavor without dairy. Feel free to adjust these to suit your taste. Make your dish look great to impress family and friends. Serve the pasta in wide, shallow bowls. Sprinkle more nutritional yeast on top for a cheesy look. A pinch of red pepper flakes adds color and kick. Finish with a sprig of fresh basil. This not only looks nice but adds a fresh flavor. You want your Vegan Marry Me Pasta to shine! Pro Tips Perfect Pasta Texture: To achieve the ideal al dente texture, cook the pasta just until a bite reveals a slight firmness in the center. This will ensure it holds up well when mixed with the sauce. Enhance the Sauce: For deeper flavor, allow the sauce to simmer longer than the recommended time. This helps the aromatics meld beautifully, creating a richer taste. Adjusting Consistency: If the sauce becomes too thick, gradually add reserved pasta water until you reach your desired consistency. This water is starchy and will help the sauce cling better to the pasta. Fresh Spinach Substitute: If fresh spinach is unavailable, feel free to use kale or Swiss chard. Just make sure to adjust the cooking time as these greens may require a bit longer to wilt. {{image_2}} If you need a gluten-free option, swap the whole wheat fettuccine for gluten-free pasta. Brands like brown rice or chickpea pasta work well. They add a nice texture and flavor. Just cook them according to the package instructions. This way, everyone can enjoy this dish! To boost protein, add tofu or chickpeas. For tofu, press it first to remove excess water. Then, cube it and sauté it in the skillet before adding garlic and onion. Chickpeas can be rinsed and added directly to the sauce. Both options make the dish filling and nutritious. Feel free to mix in different veggies. Mushrooms add a hearty texture. Slice them and sauté them with the onions. Bell peppers add sweetness and color. Just chop them and cook along with the garlic. Other great choices are zucchini or broccoli. They add flavor and nutrition, enhancing your meal. After you enjoy your Vegan Marry Me Pasta, store any leftovers in an airtight container. Make sure to let the pasta cool down before sealing it. This helps keep the pasta fresh. You can store it in the fridge for up to three days. If you need it to last longer, consider freezing it. When you are ready to eat your leftovers, reheat them gently. I recommend using a pan on low heat. Add a splash of water or vegetable broth to keep the pasta moist. Stir often to prevent burning. You can also use the microwave. Just cover the bowl with a lid or a damp paper towel. This keeps the pasta from drying out. To freeze the pasta, place it in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. If you're short on time, you can use the microwave on the defrost setting. Once thawed, reheat it as mentioned earlier for the best taste. Vegan Marry Me Pasta is a creamy, savory dish made with fettuccine. It features crushed tomatoes, coconut milk, and spices. This pasta is rich in flavor and hearty. The recipe is vegan, so it uses no animal products. It’s perfect for a cozy dinner or a special meal. Yes, you can make this recipe ahead of time. Cook the pasta and sauce separately. Store them in sealed containers. When you’re ready to eat, just reheat them. You may need to add a little pasta water to get the right texture again. This makes it easy to enjoy later. If you want a substitute for coconut milk, try cashew cream or almond milk. Both add a nice creaminess. You can also use soy milk with a bit of olive oil for richness. Adjust the seasoning, as some substitutes may change the flavor a bit. In this blog post, we explored how to make Vegan Marry Me Pasta. You learned about the key ingredients, cooking steps, and helpful tips. We discussed how to personalize the dish with variations and storage tips. This pasta is not just a meal, but a great way to enjoy plant-based food. With easy tweaks, you can make it suit your taste. Dive into vegan cooking, and you may find new favorites!$

A delicious and creamy vegan pasta dish that is sure to impress.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vegan

Servings 4

Calories 400 kcal

Ingredients

12 oz whole wheat fettuccine
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, diced
14 oz crushed tomatoes
14 oz coconut milk, light
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
to taste Salt and black pepper
1 cup fresh spinach
0.5 cup nutritional yeast
for garnish Fresh basil leaves

Instructions

In a large pot of boiling salted water, cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes and coconut milk, and stir to combine. Bring the mixture to a gentle simmer.
Add the Italian seasoning, red pepper flakes, salt, and black pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld. If the sauce becomes too thick, add a little reserved pasta water to reach your desired consistency.
Stir the fresh spinach into the sauce and cook for an additional 2-3 minutes, until wilted.
Add the cooked fettuccine directly into the sauce, tossing well to coat the pasta evenly. Sprinkle in the nutritional yeast, giving it a cheesy flavor, and mix until well combined. Adjust seasoning if necessary.
Plate the pasta in bowls, garnishing with fresh basil leaves for a pop of color and flavor.

Notes

Serve the pasta in wide, shallow bowls, and sprinkle additional nutritional yeast and crushed red pepper on top for added flair. A sprig of fresh basil can elevate the presentation beautifully!

Keyword dinner, Italian, pasta, vegan