Loads of sun-dried tomatoes and a rich, creamy sauce make Marry Me Pasta a favourite for weeknight dinners. This vegan version is every bit as delicious as the original!
Pasta is a superhero for busy weeknights, but don’t settle for dumping a jar of sauce over store-bought noodles! It doesn’t take all that much longer to make a fabulous pasta dinner from scratch, and this marry me pasta is the perfect example. Like my Marry Me Chickpeas , this recipe will steal your heart with a divine vegan cream sauce infused with tomatoes (diced AND sun-dried!) in every bite. It’s also cheesy, garlicky, herb-filled, and ready with just 20 minutes of cooking. Does it get any better than that?!
Why I Can’t Get Enough of This Vegan Marry Me Pasta
- He’ll put a ring on it . Just kidding. But the creamy tomato sauce, tender pasta, and combination of Italian-inspired herbs definitely makes this dish a guaranteed hit.
- Easy to customise . Add veggies or your protein of choice to put your own spin on this marry me pasta recipe.
- Quick weeknight dinner . With minimal prep and cooking time, this is an ideal weeknight dinner recipe for busy families.
Notes on Ingredients
Gather up these ingredients and you’re well on your way to making this marry me pasta recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Cashew Sauce:
- Raw cashews – Soak them in hot water for at least 30 minutes for a creamy vegan pasta sauce.
- Plant-based milk – Any kind you like, as long as it’s unsweetened and unflavoured.
- Nutritional yeast – For cheesy flavour without the cheese.
- Seasonings – Garlic powder, onion powder, salt, black pepper, and red pepper flakes.
For the Pasta:
- Pasta – I recommend fettuccine, penne, or spaghetti.
- Olive oil
- Onion – Chopped fine so it incorporates evenly into the dish.
- Garlic
- Diced tomatoes
- Sun-dried tomatoes – You can use any variety of sun-dried tomatoes you like (dry or soaked in oil). If you use the dry variety, and they seem tough, soak them in warm water for a few minutes. Keep in mind that leftover sun-dried tomatoes can be used to make Sun-Dried Tomato Pasta the following week!
- Seasonings – Dried oregano, thyme, and basil, along with salt and pepper to taste.
- Fresh basil – For garnish.
- Vegan Parmesan cheese – Use grated store-bought or homemade vegan Parmesan cheese .
How to Make Marry Me Pasta
Dinner’s just 20 minutes away! Here’s what you’ll need to do.
Make the cashew cream.
- Prepare the cashew sauce . Add all of the sauce ingredients to a blender and puree until smooth.
- Cook the pasta . Boil it in salted water until it reaches al dente. Reserve a cup of the cooking water.
Sauté the onion and garlic.
- Sauté the aromatics . Cook the onion with the olive oil in a skillet over medium heat; once softened, stir in the garlic and cook until fragrant.
- Simmer . Stir in the two types of tomatoes and seasonings. Cook for 5 minutes, stirring occasionally.
Stir in the cashew cream.
- Finish . Stir the cashew sauce into the skillet, then add the pasta and toss to coat. Season to taste and serve with fresh basil and vegan Parmesan.
Tips for Success
These additional pointers will ensure your marry me pasta turns out perfect!
- Don’t forget to soak the cashews . This step is essential for creating a creamy sauce! Soaking the cashews softens them so that can be blended until completely smooth.
- Save some pasta water . The starchy water helps to thicken the sauce and bind it to the pasta, giving you a silky texture. Tap water just won’t cut it—it has to be the cooking water!
- Add the pasta water to reach your desired consistency . Don’t dump in the whole cup of water. Instead, add a splash, stir, add another splash, etc., until the sauce coats the pasta evenly without being watery.
Marry Me Pasta Variations
I love this recipe as it’s written, but here are a few variations that you can try to make this marry me pasta your own.
- Stir in some spinach . A few handfuls of spinach added to the skillet will give your marry me pasta an extra boost of nutrients and colour.
- Spice it up . For a spicier version, add some crushed red pepper flakes with the onions as you sauté them. Adding them earlier in the cooking process, as opposed to garnishing with them, infuses the whole dish with flavour.
- Add in some protein . Your favourite vegan Italian sausage, vegan chicken , roasted chickpeas , white beans, or even marinated tofu would work well.
What to Serve With This Recipe
When serving pasta, you can’t go wrong by pairing it with some roasted garlic bread or a slice of crusty olive bread . And don’t forget a veggie side dish like salad or roasted veggies! I especially love this marry me pasta with a simple green salad and light vinaigrette or my balsamic roasted vegetables .
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftover marry me pasta to an airtight container and refrigerate for 3 to 4 days. (I don’t recommend freezing marry me pasta, as the cashew sauce won’t be as creamy after freezing, thawing, and reheating.)
- To reheat : Warm it up in the microwave or in a skillet over low heat, adding a splash of plant-based milk or broth to revive its creamy texture.
More Vegan Pasta Recipes
- Vegan Pasta Carbonara
- Vegan Spaghetti and Meatballs
- Rasta Pasta
- Pumpkin Alfredo Pasta
- Vegan Cajun Chicken Pasta
Ingredients
For the Cashew Sauce:
- 1 cup raw cashews , soaked in hot water for at least 30 minutes, 140 g
- 1 cup unsweetened plant-based milk , 240 mL
- 2 tablespoons nutritional yeast , 15 g
- 1 teaspoon garlic powder , 3 g
- 1 teaspoon onion powder , 3 g
- 1 teaspoon salt , adjust to taste, 6 g
- ½ teaspoon black pepper , 1 g
- ¼ teaspoon red pepper flakes , 0.5 g
For the Pasta:
- 12 ounces pasta of choice , fettuccine, penne, or spaghetti work well, 340 g + 1 cup pasta water reserved
- 1 tablespoon olive oil , 240 mL
- 1 small onion , finely chopped
- 3 cloves cloves , minced
- 1 can diced tomatoes , drained, 14-ounce/392g
- ½ cup sun-dried tomatoes , chopped, 60 g
- ½ teaspoon dried oregano , 0.5 g
- ½ teaspoon dried thyme , 0.5 g
- ½ teaspoon dried basil , 0.5 g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper , to taste (this will depend on the saltiness of your pasta water)
- fresh basil , chopped, for garnish
- ⅓ cup grated vegan Parmesan cheese , for garnish, optional (or more as desired)
Instructions
- Drain the soaked cashews and add them to a high-speed blender.
- Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.
- Cook the pasta in well salted water according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper.
- Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.
- Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
- Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.
- Taste and adjust seasoning if necessary. Add more pasta water or more milk if needed to thin out your sauce. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.
Notes
Marry Me Pasta
Ingredients
For the Cashew Sauce:
- 1 cup raw cashews soaked in hot water for at least 30 minutes, 140 g
- 1 cup unsweetened plant-based milk 240 mL
- 2 tablespoons nutritional yeast 15 g
- 1 teaspoon garlic powder 3 g
- 1 teaspoon onion powder 3 g
- 1 teaspoon salt adjust to taste, 6 g
- ½ teaspoon black pepper 1 g
- ¼ teaspoon red pepper flakes 0.5 g
For the Pasta:
- 12 ounces pasta of choice fettuccine, penne, or spaghetti work well, 340 g + 1 cup pasta water reserved
- 1 tablespoon olive oil 240 mL
- 1 small onion finely chopped
- 3 cloves cloves minced
- 1 can diced tomatoes drained, 14-ounce/392g
- ½ cup sun-dried tomatoes chopped, 60 g
- ½ teaspoon dried oregano 0.5 g
- ½ teaspoon dried thyme 0.5 g
- ½ teaspoon dried basil 0.5 g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste (this will depend on the saltiness of your pasta water)
- fresh basil chopped, for garnish
- ⅓ cup grated vegan Parmesan cheese for garnish, optional (or more as desired)
Instructions
- Drain the soaked cashews and add them to a high-speed blender.
- Add the plant based milk, nutritional yeast, garlic powder, onion powder, salt, pepper, and red pepper flakes to the blender and puree until smooth.
- Cook the pasta in well salted water according to the package instructions until al dente. Drain, reserving 1 cup of pasta water and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, reserved pasta water, sun-dried tomatoes, oregano, thyme, basil, garlic powder, onion powder, salt, and pepper.
- Cook for 5 minutes, allowing the flavors to meld and the tomatoes to soften. Stir a few times to make sure nothing sticks to the bottom.
- Pour the cashew sauce into the skillet with the tomato mixture, stirring well to combine.
- Add the cooked pasta to the skillet and toss until the pasta is fully coated with the sauce.
- Taste and adjust seasoning if necessary. Add more pasta water or more milk if needed to thin out your sauce. Serve hot, garnished with fresh basil and vegan parmesan cheese if desired.
Notes
Nutrition
Marry Me Pasta https://jessicainthekitchen.com/marry-me-pasta/ September 17, 2025
These aren’t just Tofu Tacos—they’ve also got meaty fajita mushrooms and lots of veggies for a vegan taco recipe that’s extra satisfying and extra delicious!
When you just can’t decide whether you should use the tortillas you bought for making Vegan Tacos or fajitas for dinner, I have an idea: make both at the same time! These tofu tacos are topped with fajita veggies, so you get the best of both worlds in one delectable handheld package. The tofu is crispy and cooked in the air fryer ( Air Fryer Tofu for the win!), the mushrooms and veggies pop thanks to those fajita seasonings, and it all comes together for an epic taco night dinner.
Why These Tacos Are Going to Be Your New Favourite
If you like your tacos jam-packed with fillings and big flavour, you’re going to flip for this recipe! Here’s what makes it so fab.
- Crispy tofu . Even tofu haters won’t be able to turn down the seasoned, crispy tofu in these tacos. The air fryer works its magic here, friends! (This Crispy Tofu Banh Mi is another recipe that uses air fryer tofu with delicious results!)
- Tex-Mex flavour bomb . The combination of garlic, chipotle, paprika, and liquid smoke adds layers of flavour to these tacos. The smokiness makes the filling taste like it was cooked on the grill! Combine that with tangy pickled onions and zippy lime and you’ve got the best tofu tacos EVER!
- Super versatile . I love making tacos because everyone can customise their own—and that means everyone’s happy! Just like my Crispy Beer-Battered Vegan Fish Tacos , whatever toppings you choose for these tofu tacos, they’re going to be a hit.
Notes on Ingredients
Here are the ingredients you’ll need to gather to make these tofu tacos. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crispy Tofu:
- Extra firm tofu – Learn more: How To Cook Tofu + Best Tips on Making the Most Delicious Tofu
- Light soy sauce or liquid aminos – Tamari will also work as a gluten-free option.
- Seasonings – Garlic powder, onion powder, paprika, sea salt, and black pepper.
- Cornstarch – This makes the tofu crispy.
- Sesame oil or other oil
For the Mushrooms Fajitas:
- Mushrooms – I recommend either oyster mushrooms or portobello.
- Coconut oil
- Seasonings – Ground cumin, chipotle or chili powder, paprika, salt, and pepper.
- Garlic
- Liquid smoke – This delivers lots of concentrated smokiness. It’s totally worth having a bottle on hand as a vegan cook. (I love it for making Crispy Vegan Bacon too!)
- Lime juice
- Bell peppers – Yellow, red, and green.
- Onion – You can use yellow or red for these tofu tacos.
To Assemble the Tacos:
- Tortillas – Either corn or flour. Pickled red onions
- Lettuce and cilantro
- Lime wedges
- Jalapeño slices – Fresh or pickled.
How to Make Tofu Tacos
Dinner will be ready in no time! Here’s what you’ll need to do.
Season and air fry the tofu.
- Cook the tofu. Toss the tofu with the soy sauce, then toss again with the seasonings. Arrange in the air fryer basket and cook at 400ºF for 10 to 15 minutes, shaking after 5 minutes.
- Make the mushroom fajitas . Melt the oil in a skillet set over medium heat. Add the mushrooms, seasonings, garlic, and liquid smoke and cook for 5 minutes. Stir in the peppers and onions, squeeze in the lime juice, and cook for 10 to 15 minutes, or until the vegetables are softened.
Add the fajitas to the tortillas.
- Warm the tortillas. Heat the tortillas in a dry skillet until pliable.
- Assemble . Add the veggies and tofu to the tortillas, then layer on your desired toppings.
My Tips for the Best Tofu Tacos (+ A Few Variations)
- Press the tofu well . To get the most flavourful, crispy tofu, it’s essential to press it for at least 20 minutes. This squeezes out the liquid for maximum crispiness and so the tofu can soak up the flavours you add to it, like a sponge!
- Make the tofu extra crispy. If you want even crispier tofu, toss the tofu cubes with an extra teaspoon or two of cornstarch before air frying.
- Add vegan dairy . A drizzle of Vegan Sour Cream or a sprinkle of vegan cheese would be delicious! Homemade Vegan Feta Cheese would be divine, or try a melty store-bought pepper jack or cheddar.
Serving Suggestions
Pair these tofu tacos with a Mexican-inspired side dish like Elotes (Mexican Street Corn) , Black Bean and Corn Salsa with tortilla chips, or refried beans. Vegan Puerto Rican Rice and Beans would also be excellent, even if it’s not Mexican!
How to Store and Reheat Leftovers
- Refrigerator : Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
- Freezer : You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
- To reheat : Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.
More Vegan Taco Recipes
- Jackfruit Tacos
- Crispy Cauliflower Tacos with Chipotle Crema
- Vegan Birria Tacos
- Sweet Potato and Black Bean Tacos
Ingredients
For the Crispy Tofu:
- 1 block extra firm tofu , 16 oz, 450 g, pressed and cut into 1-inch cubes
- ½ tablespoon light soy sauce or liquid aminos , 7.5 mL
- 1 teaspoon garlic powder , 3 g
- ½ teaspoon onion powder , 1.5 g
- 1 teaspoon paprika , 2 g
- ½ teaspoon sea salt , 3 g
- 2 teaspoons cornstarch , plus up to 2 more for extra crisp – 5 to 10 g
- 1 teaspoon sesame oil or other oil , 5 mL
- ¼ teaspoon ground black pepper , 0.5 g
For the Mushrooms Fajitas:
- 10-12 ounces oyster mushrooms or portobello , sliced – 280 – 340 g
- 1 tablespoon coconut oil , 15 mL
- ½ teaspoon ground cumin , 1 g
- 1 teaspoon chipotle or chili powder , 2 g
- 1 teaspoon paprika , 2 g
- 3 cloves garlic , minced – 9 g
- ½ tablespoon liquid smoke , 7 mL
- ½ teaspoon salt , 3 g
- ½ teaspoon ground black pepper , 1 g
- Juice of 1 lime , about 2 tablespoons / 30 mL
- ⅓ cup yellow bell pepper , sliced – 50 g
- ⅓ cup red bell pepper , sliced – 50 g
- 1 small green bell pepper , sliced – about 78 g
- 1 small onion , halved and sliced – about 100 g
To Assemble the Tacos:
- 8 small tortillas , corn or flour
- Pickled red onions
- Chopped lettuce , about 1 cup / 50 g
- Fresh cilantro , chopped – about ¼ cup / 4 g
- Lime wedges for serving
- Jalapeño slices , fresh or pickled, optional for heat
Instructions
- In a medium bowl, combine cubed tofu with soy sauce. Toss well. Add garlic powder, onion powder, paprika, sea salt, cornstarch, sesame oil, and black pepper. Toss to coat evenly. Place in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking after 5 minutes, until golden and crisp. Set aside.
- In a large skillet over medium heat, melt coconut oil. Add sliced mushrooms, cumin, chipotle powder, paprika, garlic, liquid smoke, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the sliced peppers and onions, squeeze lime juice over, and stir. Cook for another 10–15 minutes, until softened and aromatic. Remove from heat.
- Heat tortillas on a dry skillet for about 30 seconds on each side until warm and pliable.
- Layer each tortilla with a few spoonfuls of fajita veggies, a scoop of crispy tofu, chopped lettuce, pickled onions, cilantro, and jalapeño slices. Squeeze fresh lime juice over the top.
Notes
- Refrigerator : Store the tofu and mushroom fajita filling separately in the fridge to keep the tofu crispy. They’ll each keep for up to 3 days.
- Freezer : You can freeze both of the fillings, either in airtight containers or freezer bags. They’ll keep for up to 2 months; thaw in the refrigerator before reheating.
- To reheat : Reheat the tofu in the air fryer at 375°F for about 5 minutes to crisp it up again. Alternatively, reheat it on a skillet over medium heat until warmed through. Warm the fajita mixture in a skillet over medium heat. You can also use the microwave for a faster option.
