Description
A vegan twist on the iconic Marry Me Pasta, featuring whole wheat linguines simmered in a rich, tomato-based sauce made with coconut milk and nutritional yeast for a ‘cheesy’ umami depth. Sweet cherry tomatoes and red onion balance the tangy tomatoes with aromatic garlic and a hint of chili for warmth.
Ingredients
450g (16 oz) whole wheat linguines
1 tablespoon olive oil
1 medium red onion, finely diced
4 garlic cloves, finely minced
1 cup cherry tomatoes
2 cups tomato sauce
1/4 cup nutritional yeast
1 teaspoon chili flakes
Sea salt and freshly ground black pepper, to taste
Fresh basil, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook linguines according to package instructions for al dente, reserving 1/2 cup pasta water.
Heat olive oil in a pan. Sauté red onion and garlic until golden.
Add cherry tomatoes and cook until softened, then stir in tomato sauce, chili flakes, salt, and pepper. Simmer for 5-7 minutes.
Add coconut milk and nutritional yeast. Cook until sauce thickens, then fold in reserved pasta water for a silky emulsion.
Combine cooked linguines and sauce, garnish with fresh basil.
Notes
Substitute gluten-free pasta if needed
Store leftovers in an airtight container for up to 48 hours
Adjust chili flakes to taste
- Prep Time: 10
- Cook Time: 15
- Category: Recettes de Pâtes Faciles et Rapides Maison
- Method: Stir-Frying/Simmering
- Cuisine: Fusion Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 9g