Marry Me Pasta

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This rich, creamy vegetarian Marry Me Pasta is the ultimate comfort food.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 498kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven or saucepan

Ingredients

12 ounces pasta rigatoni
2 Tablespoons olive oil
8 ounces sliced baby bella mushrooms (cremini)
1 Tablespoon finely chopped shallots
3 garlic cloves, minced
½ cup sun-dried tomatoes, chopped and lightly drained
1 Tablespoon Italian seasoning
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 Tablespoons unsalted butter or plant-based butter
2 Tablespoons all-purpose flour
1½ cups vegetable broth
1 cup heavy cream or dairy-free heavy cream
⅓ cup nutritional yeast
2 cups spinach
¼ cup chopped parsley or chiffonade basil

Instructions

In a large pot, boil water and cook the pasta according to package directions.
In a large skillet, heat the olive oil over medium-high heat. Then add the sliced mushrooms and cook, stirring, for about 2 minutes.
Add the shallots and cook with mushrooms for 1 minute.
Add the garlic cloves, sun-dried tomatoes, Italian seasoning, paprika, salt, pepper, butter and flour. Stir together well and cook for 1 minute.
Pour in the vegetable broth, stir, and cook for 1 minute.
Then slowly add the cream while stirring, then the nutritional yeast, and 1 ladle full of hot starchy pasta water from the pasta pot. Cook, stirring slowly, for about 2-3 minutes.
Add the spinach and stir, cooking just until the spinach has wilted.
Serve garnished with chopped parsley or thinly sliced (chiffonade) basil.

Notes

Makes approximately 6 servings.

Storage: store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave or on the stovetop with a little bit of water to moisturize the pasta and wake up the sauce.

Nutrition