Marry Me Creamy Sun-dried Tomato and Bean Pasta (Vegan)
This delicious one-post Creamy Sun-dried Tomato and Bean Pasta is a great high fibre and high protein recipe that’s ready in 30 minutes and makes a great option to meal prep or enjoy as leftovers.
If you loved the “marry me” trend of creamy tomato sauce either with pasta, chickpeas (usually chicken) or orzo (there have been so many variations online) then you are going to love this simple one-pan dish. The base of the sauce is so simple and relies on a few ingredients to create a rich and tomatoey sauce, while the coconut yoghurt adds the creaminess and the beans add protein. This dish is great to meal prep as leftovers taste great the next day and you can even freeze it, too.
Why will I love this?
This pasta is so good:
- Rich, hearty, tomatoey and filling
- Wholesome, nourishing and good for you
- Rich with umami tomatoes and miso
- With the classic sun-dried tomatoes for lots of flavour
- Full of fibre and protein
- The beans add both
- With antioxidants, vitamins and minerals
- From the veggies
- Topped with crispy kale for green goodness
- Comes with a delicious “parmesan”
- Two ingredients! Hemp seeds and nutritional yeast
- Naturally vegan, dairy-free and egg-free
- Gluten-free and nut-free
- The sauce comes together in one pan
- It takes just longer than the time to cook pasta
- Mediterranean-inspired
- With pantry staples
- Use your favourite pasta shapes
- Ready in 30 minutes or less
- Makes great leftovers
- Delicious as a lunch or dinner
- Great for meal prep
- Everyone will love it
- Or, serve with grains like rice or stuffed into sweet potatoes
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the sauce:
- Olive oil: or your preferred cooking oil.
- Red onion: as the base – or use shallots.
- Garlic: for flavour.
- Cherry tomatoes: allow these to cook down and burst to a juicy sticky mix.
- Spices and herbs: sweet smoked paprika, dried oregano and dried basil combine to make a lovely pasta sauce.
- White miso paste: this adds umami goodness and depth of flavour.
- Tomato puree: to make the sauce tomatoey and rich.
- Butterbeans: these are from Bold Bean Co and are so juice and plump but you can also use chickpeas, cannellini beans or other beans.
- Thick dairy-free yoghurt: I use Cocos Organic coconut yoghurt to make the saucy thick and creamy without adding creamy. Any dairy-free Greek-style thick yoghurt will be good, look for one with minimal ingredients.
- Fresh basil: to add flavour.
- Salt and pepper: to season throughout.
As for the pasta:
- Pasta shape: I used a lovely fusilli bucati shape which are spirals but you can use any shape.
- Cavolo nero: this is optional, but I love the green on top. Simply pan-fry with some olive oil until crispy.
And for the quick parmesan:
- Hulled hemp seeds: these are small and great for mixing quickly.
- Nutritional yeast: this adds the cheesiness.
Is this gluten-free and nut-free?
This is gluten-free as long as you use GF pasta and it’s naturally nut-free.
How do I make this?
This is ready to go in a few steps:
- Heat the olive oil and fry off the onion and garlic: until softening.
- Add the tomatoes and cook until juicy: so that they burst.
- Stir through the herbs and spices: until fragrant.
- Add in the rest of the ingredients: and warm through for 10 minutes until creamy.
- Cook the pasta: according to packet instructions.
- Fry off the kale: until crispy.
- Combine the hemp seeds and nutritional yeast: for the quick parmesan.
- Add the cooked pasta to the saucepan with some reserved cooking water: and the fresh basil and stir.
- Spoon the pasta into bowls and top with the kale: and quick parmesan.
How long will it last?
Once cool, store in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up with a splash of water.
What other recipes can I try?
For more 30-minute meals:
- Creamy Herby Pasta with Greens and Beans
- Roasted Veggie Pesto Gnocchi
- Sweet Potato Chickpea and Spinach Curry
- Butternut Squash Pasta Minestrone Soup
- Peanut Curry Ramen Noodles
“Marry Me” Creamy Sun-dried Tomato and Bean Pasta (Vegan)
This delicious one-post Creamy Sun-dried Tomato and Bean Pasta is a great high fibre and high protein recipe that’s ready in 30 minutes and makes a great option to meal prep or enjoy as leftovers.
Ingredients
For the Sauce:
- 1 tbsp olive oil
- ½ red onion, chopped small
- 2 garlic cloves, crushed
- 200g cherry tomatoes
- Herbs: 1 tsp sweet smoked paprika, ½ tsp dried oregano, ½ tsp dried basil
- 1 heaped tsp white miso paste
- 2 tbsp tomato puree
- 60g sun-dried tomatoes, chopped
- 1 tin butterbeans (240g, once drained)
- 120g thick dairy-free coconut yoghurt
- 60-100ml dairy-free milk e.g. soya, if needed
- A few sprigs fresh basil, torn
For the Pasta:
- 160g pasta shapes (I used fusilli bucati)
- 60g cavolo nero, shredded
- 1 tsp olive oil
- Salt and pepper
For the quick “Parmesan”:
- 1 tbsp hulled hemp seeds
- 1 tbsp nutritional yeast
Instructions
- Start by heating a large non-stick pan with the olive oil and fry off the onion and garlic for 5 minutes until soft. Season with salt and pepper.
- Now add the cherry tomatoes and cook over a medium heat with a lid half-on for 5-10 minutes, until they are soft enough to burst and are juicy. Squish the tomatoes with the wooden spoon.
- Now cook your pasta according to packet instructions and once cooked, save 60ml of the pasta cooking water.
- Back to the sauce, add in the herbs and fry off for 1 minute. Now spoon in the miso paste, tomato puree and sun-dried tomatoes and stir well.
- Pour in the beans and yoghurt and stir well. If it’s looking a bit thick, add 60ml of the dairy-free milk.
- Pop a lid on the pan and allow to warm through for 5 minutes.
- While everything is cooking, add the hemp seeds and nutritional yeast to a small bowl with some salt and pepper and crumble everything together with your fingers for the “parmesan”.
- If making the kale, now add the trimmed kale and olive oil to a secondary saucepan with a pinch of salt and fry off for 5 minutes until crispy.
- Once the pasta is cooked, add the drained pasta to the sauce with the basil and 60ml of the reserved pasta water. Stir really well.
- Serve the pasta in bowls and top with the crispy kale, and some of the quick parmesan.
- Enjoy straight away or allow to cool and keep in a sealed container in the fridge for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up with a splash of water.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this “Marry Me” Creamy Sundried Tomato and Bean Pasta so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With “marry me” love x
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