This rich, creamy vegetarian Marry Me Pasta recipe is a flavorful, comforting dish that you can make in under 30 minutes. Perfect for busy weeknights or date nights at home.
There’s something downright magical about a creamy, garlicky pasta sauce that makes people swoon at the first bite.
Enter: vegetarian Marry Me Pasta. A dish so rich and flavorful, it might just inspire a marriage proposal!
Whether you’re cooking for date night, family dinner, or just treating yourself, this pasta is pure comfort food bliss. The first time I made this, I fell in love with the luscious sun-dried tomato and mushroom cream sauce. I make mine dairy-free (see the FAQ section for tips), but it's great with either full dairy or non-dairy ingedents.
This dish is packed with bold flavors. It really is one of my favorite comfort foods to make any night of the week.
And the best part? You can make it in about 30 minutes with just one pan, making it a perfect go-to for weeknights and special occasions alike.
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🌟 Why you'll love this recipe
There are so many reasons why I love this dish -- and why I think you will, too!
- Ready in just 30 minutes—perfect for busy weeknights or last-minute dinner plans.
- Creamy, rich, and packed with umami flavors from sun-dried tomatoes and mushrooms.
- Made in one pan, so cleanup is a breeze!
- Easy to customize with your favorite pasta or plant-based ingredients. Or, add seafood, chicken, or ground beef or ground turkey for a non-vegetarian option.
- It's pure comfort food in a bowl.
🛒 Ingredient notes
- Pasta: Any pasta shape works, but penne, rigatoni, or fettuccine hold the sauce beautifully.
- Sun-dried tomatoes: Use oil-packed for extra flavor or dry-packed for a lower-fat option.
- Heavy cream: Swap with coconut cream or cashew cream for a vegan-friendly version.
- Nutritional yeast: This vegan, dairy-free ingredients adds a flavor similar to aged parmesan and helps thicken the sauce up.
- Garlic & shallots: These add depth and build the flavor foundation — don’t skip them! You can substitute yellow onion for shallots if you prefer.
- Mushrooms: Cremini (also known as Baby Bella) mushrooms add richness to the dish.
- Spinach: Use fresh or frozen spinach for added nutritional and texture. If using frozen be sure to thaw the spinach completely and wring out any excess moisture/liquid with paper towels.
- Italian seasoning: I love the flavor this classic seasoning adds to the pasta dish. You can use a combination of dried or fresh thyme, oregano, rosemary and basil instead.
- Vegetable broth: Enhances the sauce while keeping it vegetarian.
- Parsley: For a bright, fresh finish that balances the richness.
- Salt & papper: add to taste.
✅ Step-by-step instructions
While this is an easy and quick dinner recipe, I'm including step-by-step photos to help you make this dish. You'll find the full list of ingredients with measurements, and more detailed cooking instructions, in the printable recipe card at the bottom of this post.
- Cook the pasta according to package directions.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat.
- Add the shallots and stir, sautéing just until softened.
4. Add the mushrooms, then add the garlic and cook for 1 minute.
5. Add the seasonings and flour, and cook.
6. Add the butter, then the vegetable broth, and stir well.
7. Slowly pour in the heavy cream, stir, then add the nutritional yeast and a ladle or two full of starchy hot pasta water. Stir.
8. Cook, stirring regularly, for 2-3 minutes.
9. Add the spinach and stir, cooking just until the spinach has wilted slightly.
10. Add the pasta and stir to coat with the sauce. Season with kosher salt and pepper to taste.
Serve garnished with chopped parsley and, if desired, a sprinkling of parmesan cheese.
👩🏻🍳 Recipe FAQs
This dish got its name because it’s so delicious, it’s supposedly good enough to inspire a marriage proposal! The irresistible combination of creamy, garlicky, and slightly tangy flavors makes it feel special enough for date night.
Yes! Just swap the heavy cream out with coconut or cashew cream, or your favorite non-dairy heavy cream, and use a plant-based butter.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of veggie broth or cream.
🍽 Serving ideas
This Marry Me Pasta is so good with a simple cucumber tomato salad.
Make it with air fryer garlic bread or garlic parmesan knots -- both great for soaking up extra pasta sauce.
You could also serve it with a vegetable side dish, like Air Fryer Broccoli or Instant Pot Green Beans.
🍷 🥂 Wine pairings
I prefer to serve this pasta with a white wine. However, you could serve it with a light-bodied red wine as well.
For a white wine pairing, go with a lightly oaked Chardonnay—its slightly buttery texture and subtle oakiness complement the creamy sauce beautifully.
Prefer red wine? A Pinot Noir works wonderfully with the tangy sun-dried tomatoes and rich sauce, offering a smooth, fruity contrast to the dish.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and sharp knife
- Pasta pot and colander
This vegetarian Marry Me Pasta is rich, satisfying, and guaranteed to be a new favorite in your home. Whether you’re cooking for romance, family, or just yourself, get ready to fall in love with every bite!
More pasta recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Marry Me Pasta
Equipment
Ingredients
- 12 ounces pasta rigatoni
- 2 Tablespoons olive oil
- 8 ounces sliced baby bella mushrooms (cremini)
- 1 Tablespoon finely chopped shallots
- 3 garlic cloves, minced
- ½ cup sun-dried tomatoes, chopped and lightly drained
- 1 Tablespoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 Tablespoons unsalted butter or plant-based butter
- 2 Tablespoons all-purpose flour
- 1½ cups vegetable broth
- 1 cup heavy cream or dairy-free heavy cream
- ⅓ cup nutritional yeast
- 2 cups spinach
- ¼ cup chopped parsley or chiffonade basil
Instructions
- In a large pot, boil water and cook the pasta according to package directions.
- In a large skillet, heat the olive oil over medium-high heat. Then add the sliced mushrooms and cook, stirring, for about 2 minutes.
- Add the shallots and cook with mushrooms for 1 minute.
- Add the garlic cloves, sun-dried tomatoes, Italian seasoning, paprika, salt, pepper, butter and flour. Stir together well and cook for 1 minute.
- Pour in the vegetable broth, stir, and cook for 1 minute.
- Then slowly add the cream while stirring, then the nutritional yeast, and 1 ladle full of hot starchy pasta water from the pasta pot. Cook, stirring slowly, for about 2-3 minutes.
- Add the spinach and stir, cooking just until the spinach has wilted.
- Serve garnished with chopped parsley or thinly sliced (chiffonade) basil.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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