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Marry Me Pasta Recipe

Marry me pasta with rigatoni, mushrooms, spinach, and sun-dried tomatoes in creamy sauce.
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Creamy, rich, and full of flavor, this Marry Me Pasta is a romantic and comforting dish made without meat. Perfect for weeknight dinners or special occasions — ready in just 25 minutes!

Ingredients

  •  12 oz gluten-free penne (or regular penne)
  •  1½ tbsp sun-dried tomato oil
  •  1 tbsp basil olive oil
  •  8 oz Baby Bella mushrooms, sliced
  •  1 small zucchini, thinly sliced or chopped (optional)
  •  1 cup firm tofu, cubed and lightly pan-fried (optional)
  •  2 cups spinach, diced
  •  2 tbsp butter
  •  2 tbsp minced garlic
  •  2 tbsp shallots
  •  1 tbsp minced onion
  •  2½ tbsp tomato paste
  •  ½ cup sun-dried tomatoes, diced
  •  2 tbsp gluten-free flour (or all-purpose)
  •  1½ cups vegetable broth
  •  1 cup heavy cream
  •  1 cup parmesan cheese, shredded
  •  ½ tsp salt
  •  ¼ tsp black pepper
  •  1½ tsp Italian seasoning
  •  1 tsp paprika
  •  ⅓ tsp smoked paprika
  •  ½ tsp dry basil
  •  Chopped fresh basil, for garnish

Instructions

  1. 1. In a large skillet over medium heat, heat the sun-dried tomato oil.
  2. 2. Add the sliced mushrooms, zucchini (if using), paprika, salt, Italian seasoning, and black pepper. Sauté for 4–5 minutes, until softened.
  3. 3. While the vegetables cook, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
  4. 4. Reduce the skillet heat to medium-low. Push the sautéed vegetables to the edges of the pan and add the basil olive oil and butter in the center.
  5. 5. Stir in the minced garlic, shallots, sun-dried tomatoes, tomato paste, minced onion, dry basil, smoked paprika, and more Italian seasoning. Cook for about 2 minutes until fragrant.
  6. 6. Sprinkle in the flour and stir until combined into a paste.
  7. 7. Slowly add the vegetable broth and heavy cream. Stir well, then add in the diced spinach.
  8. 8. Let the sauce cook for 5 minutes, stirring occasionally, until the spinach wilts and the sauce begins to thicken.
  9. 9. Stir in the shredded parmesan cheese and mix until the sauce is creamy and smooth.
  10. 10. Add the cooked pasta and tofu (if using) to the skillet. Toss everything well to coat evenly.
  11. 11. Serve hot, garnished with chopped fresh basil.

Notes

  •  Store leftovers in an airtight container in the fridge for up to 4 days.
  •  Freezing is not recommended due to the cream content.
  •  You can swap or combine the optional tofu and zucchini based on your preference.

Nutrition

Keywords: marry me pasta, creamy vegetarian pasta, easy pasta dinner, spinach mushroom pasta

Find it online: https://www.cookmoo.com/marry-me-pasta-recipe/