High-Protein Vegan ‘Marry Me Pasta’ (Meal-Prep)

Author: Sarah Cobacho

Published: January 1, 2023

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Glass bowls of 'High-Protein Vegan Marry Me Pasta' meal prepped and garnished with parsley.

Inspired by the viral ‘Marry-Me Chicken Pasta,’ which has been going super viral this year, this plant-based high-protein version is a game-changer. Our Marry Me Pasta Meal Prep is creamy, flavorful, and satisfying! The combo of onions, bell pepper, and sundried tomato with creamy cashew sauce, butter beans, spices, and greens is absolutely delicious, and it’s become a staple in our home. It takes about 30 minutes to put together and reheats very well. Plus, it’s high in fiber, protein, and veggie-packed, making it a perfect lunch to keep us full and satisfied until dinner. I used store-bought red lentil pasta to make it high-protein (36 g per bowl). I’ve tried so many types of pulse pasta, and red lentil pasta definitely has my favorite texture. Lentils are also easier to digest than most beans, so if you’re still new to the bean life, it’s a great one to start with.

Overhead shot of Meal prep containers ready with servings of 'High-Protein Vegan Marry Me Pasta' on a white counter

Why This Recipe Works

  • High-Protein: This dish is packed with 36 grams of protein per bowl.
  • Fiber packed: Packed with 19 grams of fiber per bowl to feed our microbiome.
  • Flavorful: The combination of spices and herbs makes every bite a pleasure.
  • Easy to Make: Simple, mostly pantry ingredients and straightforward steps make it quick and easy to prepare.
  • Vegan: 100% plant-based, a meal for everyone to enjoy!

Ingredient Notes

Fresh ingredients for 'High-Protein Vegan Marry Me Pasta' displayed on a white background
  • Lentil Pasta: A high-protein and gluten-free alternative to regular pasta. I used store-bought red lentil pasta for this recipe.
  • Cashews: Soaked for a mind-blowing dairy-free creamy sauce that’s rich in minerals and protein.
  • Nutritional Yeast: Adds a cheesy flavor without the dairy. Nutritional yeast is a deactivated yeast, meaning it does not make the food rise. It does bring a surprising amount of protein, with most brands offering 2 to 4 g of protein per tablespoon. It’s also rich in B vitamins. Its umami, cheesy taste, and health benefits make it a fantastic addition to many savory meals.
  • Soy Milk: A protein-packed plant-based milk alternative. It can be replaced by another neutral dairy-free milk, such as oat or almond milk.
  • Butter beans: A great source of protein and fiber. The soft texture of the butter beans makes it a delicious replacement for chicken in this dish.

Step-By-Step Instructions

Begin by cooking the lentil pasta as per the packet instructions. Blend the cashews, nutritional yeast, and soy milk, setting it aside for later. Sauté the onions in olive oil for about 5 minutes on medium heat. Add bell pepper, garlic, and sun-dried tomatoes, cooking them on reduced heat. Stir in the butter beans, tomato paste, and spices and let it simmer, stirring regularly. Add the cashew cream and cook for two minutes. Finish by adding the pasta, spinach, lemon juice, and parsley. Stir until the spinach wilts, and voila, your High-Protein Vegan Marry Me Pasta is ready!

Sautéing mix of red and yellow bell peppers and onions for 'High-Protein Vegan Marry Me Pasta
Golden cashew sauce poured over veggies in preparation for 'High-Protein Vegan Marry Me Pasta
Pot full of 'High-Protein Vegan Marry Me Pasta' ready to be served

Variations and Tips

  • Veggies: For extra veggies, add mushrooms or zucchini. For an earthy flavor, add a mix of shiitake and portobello mushrooms.
  • Spice It Up: If you love heat, consider adding a dash of cayenne pepper or a spoonful of chili flakes.
  • Nut-Free: If you’re allergic to cashews, try using sunflower seeds for the creamy sauce.
  • Soak Cashews: For a smoother sauce, soak the cashews overnight or at least for 4 hours. If you have a high-speed blender, such as the one I’m using in the video, it doesn’t matter as much, but it can make a big difference if using a less powerful blender.
  • Reheating: When reheating, you may want to add a splash of plant-based milk to bring back the creamy consistency.
  • Gluten-Free: This recipe uses red lentil pasta, which is gluten-free.
  • Serving Suggestion: This pasta pairs wonderfully with a side of sauteed greens such as broccolini or a simple green salad.
Plant-based nutritionist, Sarah Cobacho smiling with a clear meal prep container of 'High-Protein Vegan Marry Me Pasta' recipe.

Why You’ll Love This High Protein Vegan Marry Me Pasta

  • Delicious
  • Nutrient-rich
  • Easy-to-make
  • High-protein
  • Meal-prep ready
Glass bowls of 'High-Protein Vegan Marry Me Pasta' meal prepped and garnished with parsley.

High-Protein Vegan ‘Marry Me Pasta’ (Meal-Prep)

4.8 from 41 votes
A flavorful and protein-packed pasta dish featuring lentil pasta, creamy cashew sauce, butter beans, vegetables, and spices. This recipe is satisfying, easy to make, and perfect for a delicious and nutritious meal.
Sarah Cobacho (plantbaes.com)
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes


Servings 4


  • 12 oz lentil pasta
  • ¼ cup cashews (raw)
  • ¼ cup nutritional yeast
  • 2 cups soy milk
  • 1 tsp olive oil
  • 2 onion (finely sliced)
  • 2 red bell pepper (capsicum) (chopped)
  • 3 garlic cloves (peeled and minced)
  • ¼ cup sun-dried tomato (chopped in small stripes)
  • 1.5 cups cooked butter beans
  • 1.5 tbsp tomato paste
  • 1 tsp dry rosemary
  • 2 tsp cajun spice
  • 2 tsp smoked paprika
  • salt and pepper to taste
  • 4 cups baby spinach (roughly chopped)
  • ¼ cup fresh parsley (finely chopped)
  • 1.5 tbsp fresh lemon juice


  • Cover the cashews in boiling water, and let is seat for 30 minutes. Drain, and set aside.
  • Cook the pasta according to the packet instructions.
  • To make the cashew cream, blend the cashews, nutritional yeast, and soy milk until perfectly smooth.
  • Add olive oil and onions to a large saucepan on medium heat. Cook for 5 minutes covered.
  • Add the capsicum and sundried tomatoes, reduce the heat, and cook covered for 10 minutes, stirring regularly.
  • Add garlic, tomato paste, spices, butter beans, and a dash of salt and pepper. Cook for 2 minutes, stirring regularly. Stir in the cashew cream and cook for a further 2 minutes.
  • Combine with the pasta, spinach, parsley, and lemon juice, and stir until the spinach is just wilted. Adjust salt and pepper to taste and enjoy!

Per Serving

Calories 597kcalCarbohydrates 93gProtein 36gFat 12gSodium 119mgFiber 19gVitamin A 307IUVitamin C 108mgCalcium 178mgIron 10mg
COURSE Main Course, Meal Prep
CUISINE American-Inspired, Italian-Inspired
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Is this dish vegan?

Absolutely, this recipe is 100% vegan and plant-based.

How is this Vegan Marry Me Pasta high-protein?

The lentil pasta and butterbeans, soy milk, and nutritional yeast contribute to making this a high-protein dish with 35 g of protein per bowl.

Is this recipe gluten-free?

Yes, lentil pasta is naturally gluten-free, making this a gluten-free option. Make sure to use certified if needed.

Can I use almond milk instead of soy milk?

Yes, you can substitute almond milk or oat milk, but ensure it’s unsweetened to maintain the dish’s flavors. I do not recommend coconut milk for this recipe.

What can I use instead of cashews for the creamy sauce?

Sunflower seeds are a great alternative if you’re allergic to nuts.

Is nutritional yeast essential for this recipe?

Nutritional yeast adds a cheesy flavor and some protein, but you can omit it if you prefer.

Can I use other types of beans instead of butter beans?

Yes, chickpeas or cannellini beans can also work well in this vegan high-protein Marry Me Pasta.

How long does this dish keep in the fridge?

Stored properly, it can last up to five days. Reheat in the microwave or on the stove on low heat with an added splash of milk.

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  1. Nice recipe, but I would recommend using the metric measurements. For 5 servings: 591.25 ml of soy milk with 40g of cashews is totally off.

    18.75 g of parsley is a whole bush, really not the same as 0.3 cups and I could go on.

    1. Hey Pali, I’m glad you thought the recipe was nice 🙂 The measurements you mentioned seem correct to me, what did you think was off? I did not intend to make a thick cashew cream here, the cashews will help thicken the sauce once heated.
      The recipe plans for 1 tbsp of chopped parsley per bowl, which is about 3/4 grams, but of course you can adjust to your preferences. I’m guessing it’s different everywhere but I think the average bunch of parsley here is about 50 to 60g.

4.79 from 41 votes (31 ratings without comment)

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