If you’re searching for a creamy, comforting pasta dish that feels like a warm hug on a plate, look no further. The Marry Me Vegan Chicken Pasta with Sun-Dried Tomatoes and Basil Recipe brings all the rich flavors you’d expect from a classic “Marry Me” chicken pasta – but with a tasty vegan twist. I absolutely love how this recipe balances smoky, tangy sun-dried tomatoes with fragrant basil and perfectly crispy tofu “chicken” fillets. Stick with me, and I’ll share my favorite tips to get this dish just right so it might just become your new go-to comfort meal.

Ingredients You’ll Need

These ingredients work together like a dream — the tofu soaks up all those smoky spices, while the sun-dried tomatoes add just the right sweet-tart punch. When shopping, look for good-quality sun-dried tomatoes packed in oil for the richest flavor, and don’t forget fresh basil to brighten things up at the end.

• Tofu: Firm tofu is best because it holds its shape well when fried and mimics chicken texture nicely.
• Cornflour: This helps the tofu get that essential crispy crust without frying in batter.
• Smoked Paprika: Adds a rich, smoky flavor that really brings the dish to life.
• Garlic Pepper & Oregano: Classic seasonings that give the tofu a savory Italian flair.
• Shallots and Garlic: These build the flavorful base for the creamy pasta sauce.
• Sun-Dried Tomatoes: Finely diced, they infuse the sauce with tangy sweetness.
• Tomato Puree: Thickens and deepens the tomato flavor.
• Smoked Paprika, Garlic Powder, Onion Powder, and Cayenne: A blend of spices that balances smoky, savory, and a hint of heat.
• Vegetable Stock: Keeps the sauce light while giving it body and depth.
• Plant-Based Cream: Creamy finish without dairy — I like oat or cashew cream for smoothness.
• Bow-Tie (Farfalle) Pasta: The shape holds the creamy sauce and bits of tofu perfectly.
• Fresh Basil: For bright, fresh flavor right at the end.
• Butter (vegan if preferred): Adds richness to the sauce base.
• Oil for frying: Use a neutral oil like sunflower or a light olive oil.

Variations

I love experimenting with this Marry Me Vegan Chicken Pasta with Sun-Dried Tomatoes and Basil Recipe — and you can easily tailor it to your taste, whether that means boosting the spice level or swapping in your favorite pasta shapes. Customization is part of the fun here!

• Heat It Up: When I want a little extra kick, I add more cayenne or some crushed red pepper flakes—just be careful to balance the flavors.
• Switch Pasta Shapes: Penne or rigatoni are great alternatives if bow-tie pasta isn’t on hand; just adjust cooking time accordingly.
• Try Different “Chicken” Bases: I’ve played around with seitan or tempeh instead of tofu, but tofu’s texture and crispness win every time for me.
• Seasonal Veggie Boost: Stir in some fresh spinach or kale right at the end for a pop of color and nutrients.

How to Make Marry Me Vegan Chicken Pasta with Sun-Dried Tomatoes and Basil Recipe

Step 1: Sauté the Aromatics and Build the Sauce

Start by melting the vegan butter in a large saucepan over medium heat. Add finely diced shallots and gently sauté them for 5 to 6 minutes, until they soften and turn translucent—this slow cooking brings out sweetness and depth that makes the sauce sing. Then toss in your minced garlic and let it cook for another minute, just until fragrant. Be careful not to let the garlic burn here—it’s the base of flavor and you want it mellow, not bitter.

Step 2: Add Tomatoes and Seasonings, Then Simmer the Pasta in the Sauce

Next, stir in the tomato puree and diced sun-dried tomatoes along with all your dried herbs and spices—smoked paprika, garlic powder, onion powder, oregano, and that lovely cayenne for just a hint of heat. Pour in your vegetable stock slowly while stirring to bring everything together. Then add the bow-tie pasta straight into the sauce and bring everything to a boil. After bubbling for a bit, reduce to a simmer and cook the pasta uncovered for 7 to 8 minutes, stirring often to prevent it from sticking to the pan. This part is crucial: cooking the pasta directly in the sauce lets it soak up those flavors and gives you a wonderfully thick and creamy result.

Step 3: Make the Marry Me Vegan “Chicken” Tofu Fillets

While your pasta simmers, get to work on the tofu “chicken.” I like to start by draining and pressing the tofu gently with a clean kitchen towel to get rid of excess moisture—this helps it crisp up in the pan. Slice into half-inch thick fillets, and for a fun touch, shape them a bit to look like chicken cutlets, but don’t stress if you skip this. On a plate, mix cornflour, smoked paprika, garlic pepper, oregano, and salt, then coat each tofu fillet thoroughly in this mixture.

Heat your oil in a frying pan over medium-high heat, and once it’s shimmering, fry the tofu fillets for about 2-3 minutes per side until they’re golden and crispy. Then transfer to a cutting board and slice thinly—this step gives those satisfying bites that contrast the creamy pasta so well.

Step 4: Finish the Sauce and Serve It Up

Once the pasta is tender and the sauce has thickened slightly, stir in the plant-based cream to make everything luxuriously creamy. If your pasta isn’t quite done, give it an extra minute or two. Plate the pasta with the sauce, then arrange your sliced tofu “chicken” on top. Finish with a generous scattering of fresh chopped basil and a sprinkle of garlic pepper to taste. This final fresh touch really lifts the richness and gives each bite that perfect herbaceous note.

How to Serve Marry Me Vegan Chicken Pasta with Sun-Dried Tomatoes and Basil Recipe

Garnishes

I always finish this dish with fresh basil because it adds a vibrant pop that cuts through the richness. Occasionally, I like to sprinkle a little extra smoked paprika or garlic pepper on top for a subtle extra kick and beautiful color contrast. If you want, a few toasted pine nuts or a drizzle of vegan pesto can take it even further!

Side Dishes

This pasta is hearty on its own, but my go-to side is a crisp green salad with lemon vinaigrette to bring bright acidity. Garlic bread or crusty sourdough always pairs wonderfully if you want something more indulgent to sop up the creamy sauce.

Creative Ways to Present

For special occasions, try serving this Marry Me Vegan Chicken Pasta layered in a glass casserole dish with fresh basil and sun-dried tomato slices scattered on top. Garnishing with edible flowers like nasturtiums brought a colorful, elegant touch that wowed my guests. Even plating individually in deep bowls with a swirl of vegan cream art on top can make it feel truly special.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge keeps everything tasting fresh for 3 to 4 days. The tofu stays surprisingly crisp if you lay it flat and don’t let it sit in sauce for too long. I usually keep tofu separate, if possible.

Freezing

Freezing the Marry Me Vegan Chicken Pasta works okay for me, especially if you freeze the pasta and tofu separately. I usually freeze the sauce and pasta in a ziplock bag and place the tofu slices in a separate container to keep their texture as much as possible.

Reheating

To reheat, I recommend warming gently on the stove with a splash of vegetable stock or plant-based milk to revive the sauce’s creaminess. If reheating in the microwave, sprinkle a little water over the pasta and cover loosely. For the tofu, a quick re-fry in a hot pan helps bring back its crispiness.

FAQs

Final Thoughts

This Marry Me Vegan Chicken Pasta with Sun-Dried Tomatoes and Basil Recipe holds a special place in my kitchen because it proves comfort food doesn’t have to be complicated or non-vegan to be utterly satisfying. I’ve enjoyed making it on quiet weeknights and sharing it with friends who were amazed at just how flavorful and indulgent a vegan dish can be. Give it a try—you’ll find it’s easy, comforting, and delicious enough to want to “marry” it yourself.

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