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.
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
- 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!
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.
- If you like this recipe, make sure to check our Marry Me Chickpeas, or my 10-minute High-Protein Romesco Pasta!!
Why You’ll Love This High Protein Vegan Marry Me Pasta
- Delicious
- Nutrient-rich
- Easy-to-make
- High-protein
- Meal-prep ready
High-Protein Vegan ‘Marry Me Pasta’ (Meal-Prep)
Video
Ingredients
- 12 oz (340 g) lentil pasta
- ¼ cup (32 g) cashews - raw
- ¼ cup (11 g) nutritional yeast
- 2 cups (473 ml) soy milk
- 1 tsp (5 ml) olive oil
- 2 onion - finely sliced
- 2 red bell pepper (capsicum) - chopped
- 3 garlic cloves - peeled and minced
- ¼ cup (60 g) sun-dried tomato - chopped in small stripes
- 1.5 cups (280 g) cooked butter beans
- 1.5 tbsp (26 g) tomato paste
- 1 tsp (1 g) dry rosemary
- 2 tsp (4 g) cajun spice
- 2 tsp (4 g) smoked paprika
- salt and pepper to taste
- 4 cups (120 g) baby spinach - roughly chopped
- ¼ cup (15 g) fresh parsley - finely chopped
- 1.5 tbsp (1.48 tbsp) fresh lemon juice
Instructions
- 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
FAQ
Absolutely, this recipe is 100% vegan and plant-based.
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.
Yes, lentil pasta is naturally gluten-free, making this a gluten-free option. Make sure to use certified if needed.
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.
Sunflower seeds are a great alternative if you’re allergic to nuts.
Nutritional yeast adds a cheesy flavor and some protein, but you can omit it if you prefer.
Yes, chickpeas or cannellini beans can also work well in this vegan high-protein Marry Me Pasta.
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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Featured Comment
Emma says:
“Just made this and it was delicious, my non vegan partner said it was the best vegan meal she’s ever had! Being pregnant I was after a easy and quick high protein meal. I swapped out capsicum to mushrooms and zucchini, and baby spinach for tuscan kale as it’s what I had in the fridge. Thanks plantbaes 🙂”
Hey, Sarah. I tried this recipe without the butterbeans and it came out really nicely.
However, I wasn’t sure what “cooked” butter beans meant since I only have them in raw form and wasn’t sure what kind of cooking method you used. Would be a great help. Cheers
Hey Erik, I’m so glad you enjoyed the recipe, even without the butter beans! When I refer to cooked butter beans, I mean beans that have been pre-cooked and are ready to use, similar to canned beans. If you’re cooking from dry, I recommend soaking the beans in a large volume of water for 16 hours. After soaking, drain and rinse them, then cook in a large pot of boiling salted water. This usually takes about 1 to 1.5 hours. Just make sure the beans are tender before draining (you should be able to squish them between your fingers). I hope this makes sense, please let me know if I can help any further 🙂
Gave this a try and it came out pretty solid overall.
However, if I were just looking for a fast and convenient but healthy meal, I’d definitely go with the canned beans option.
That’s awesome! Thanks Erik! Canned beans are so convenient 🙂
Hi can the marry me pasta be frozen
Hey Mary 💕 I don’t recommend freezing this one!
Oh my goodness!!!! I am transitioning to plant based living and I cooked this one tonight!!! Wowsers!!!! It was sensational!!!! Definitely going to make over and over again!!!!
Hey Jess, I’m so happy you’re enjoying the recipe! Congrats on your new plant based journey, its so rewarding!! You got this 💚
I’ve made this twice and everyone loved it! It’s great with traditional pasta too. Topped it with vegan parmesan made with cashews and nutritional yeast.
Hey Alyssa, thanks for your comment, so happy the whole family loved it 💚
Hi, love your recipe. I want to try this recipe. Just a quick question to ask, Is it a must to add the yeast for this recipe ? Thank you so much for sharing your recipes ☺️
Hey Zayleigh, nutritional yeast brings extra protein and B vitamins. Tastes wise it has a cheesy umami flavor, you can skip it with good results, you might just have to adjust the seasonings of the sauce a bit 🙂
Hi, love your recipe. Can I use pistachios for the creamy sauce! Thank you so much for sharing your recipes ☺️
I have not tried for this recipe! Pistachios are less neutral in taste than cashews, maybe try sunflower seeds if those are available to you?
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.
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.
Hello Sarah,
I love your recipes! Greetings from Barcelona 🙂
Thanks so much Montse! Lots of love from Sydney 🙂
Very good! I just did it for my lunches this week! Thank you very much!
Hey Steph, so happy you liked it 💚
Thank you Sarah for another delicious recipe. I’ve tried it with cashews and also with sunflower seeds. So tasty.
Hey Tess, thank you, I’m so happy you;ve enjoyed both version 🙂
Hi, can this recipe also be eaten cold the next day? Thanks!
Hey Mary, this one will be better reheated. If you’re after some good cold pasta meal prep I would suggest those 👇
https://plantbaes.com/pasta-salad-meal-prep/
https://plantbaes.com/pistachio-pesto-pasta-salad-meal-prep/
https://plantbaes.com/romesco-pasta-salad-meal-prep/
Hi, I was interested in this recipe for lunch meal prep. Would this be good cold you think? Because you say you need to add some milk when heating it?
Thanks!
Hey Marian, this one will be better reheated. If you’re after some good cold pasta meal prep I would suggest those 👇
https://plantbaes.com/pasta-salad-meal-prep/
https://plantbaes.com/pistachio-pesto-pasta-salad-meal-prep/
https://plantbaes.com/romesco-pasta-salad-meal-prep/
Thanks!!
Hi, My cashew cream came out very runny. Is it meant to be less sauce like consistancy? 🙂
Hey Yoshita, it should be quite runny when you blend it, but will thicken once heated with the rest of the ingredients 🙂
Is this freezer friendly?
I have not tried, but I’m not sure this one would come out great after being frozen. I don’t usually recommend freezing pasta as I don’t love the texture once frozen and reheated.
I am gonna make this today. I am swapping baby spinach for watercress.! Lets see! Thank you plantabae!
Oh yum watercress would be awesome, let me know how you go 💚
Hi, can I use regular milk?
any neutral tasting milk will work 🙂
I just made this and it was delicious! I sub’d oatmilk and added some broccoli and green beans and my kids all asked for more!
So happy the kids loved it too! I love the addition of extra veggies 👏
This looks great! Can I use oat milk instead of soy? Is that neutral enough?
Thanks!
absolutely, although it will lower the protein content a bit 🙂
Hello! Can I change beans to Lentils or/and Chick peas?
Absolutely, any legumes will work great 🙂 hope you love it!
This recipe is amazing! I added two big portobello mushrooms, chopped, and did 1tsp less smoked paprika. It’s one of the best things I’ve cooked, even my carnivore husband said it was a do over.
Wow I’m so happy to hear that! Love the mushroom addition 😍
Can’t wait to try it! Do you have a link for the containers you use in this recipe and several other of your recipes? Thanks!
Hope you love it! The round and square containers are both from Ikea, 600ml size x
This looks GREAT. Does it matter if I use raw or roasted cashews?
Thank you! Yes, use raw cashews for this one, sunflower is also a good one 🙂
Can you use almond milk instead of soy? I try to avoid soy.
Absolutely, any neutral in taste dairy free milk will work well 🙂
I this looks great but my daughter is allergic to cashews. Is there another nut you would recommend?
Sunflower is a great alternative. It will work for most recipes calling for cashews 🙂
Just made this and it was delicious, my non vegan partner said it was the best vegan meal she’s ever had! Being pregnant I was after a easy and quick high protein meal.
I swapped out capsicum to mushrooms and zuchinni, and baby spinach for tuscan kale as it’s what I had in the fridge. Thanks plantbaes 🙂
Oh I’m so happy to hear that, thank you for sharing! Love the veggies swap you made, I bet it was delicious with mushrooms 🥰
Hey can we use coconut milk?
I personally don’t love the taste of coconut in pasta recipe, but if you don’t mind it you can 🙂 Oat milk would be my alternative of choice, or any dairy free milk, with a neutral taste 🙂