Dinner

High-Protein Vegan “Marry Me Pasta” with Lentil Pasta and Cashew Cream Recipe

Name: High-Protein Vegan “Marry Me Pasta” with Lentil Pasta and Cashew Cream Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 12 oz lentil pasta; 1/4 cup cashews (raw); 1/4 cup nutritional yeast; 2 cups soy milk; 1 tsp olive oil; 2 yellow onions (finely sliced); 2 red bell peppers (thinly sliced); 2 oz sun-dried tomatoes (thinly sliced); 3 garlic cloves (peeled and minced); 1.5 tbsp tomato paste; 1.5 tsp cajun spices; 2 tsp smoked paprika; 1.5 cups cooked butter beans; Sea salt flakes (to taste); Freshly ground black pepper (to taste); 4 cups baby spinach (roughly chopped); 1/4 cup fresh parsley (finely chopped); 1.5 tbsp lemon juice

ByHugo Harnd October 23, 2025October 23, 2025

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Introduction

This high-protein vegan ‘Marry Me Pasta’ is a rich and flavorful meal-prep favorite. Packed with lentil pasta, creamy cashew sauce, and vibrant vegetables, it’s perfect for a nourishing and satisfying dinner any night of the week.

Three clear glass bowls sit on a white marbled surface, each filled with creamy, orange-colored pasta salad. The pasta is spiral-shaped and mixed with pieces of green spinach leaves, small yellow pepper slices, and bits of red vegetable. The creamy sauce coats all the ingredients, giving the dish a smooth, rich texture. Near the bottom left corner, a bunch of fresh green parsley leaves peeks into the frame. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz lentil pasta
1/4 cup raw cashews
1/4 cup nutritional yeast
2 cups soy milk
1 tsp olive oil
2 yellow onions, finely sliced
2 red bell peppers, thinly sliced
2 oz sun-dried tomatoes, thinly sliced
3 garlic cloves, peeled and minced
1.5 tbsp tomato paste
1.5 tsp cajun spices
2 tsp smoked paprika
1.5 cups cooked butter beans
Sea salt flakes, to taste
Freshly ground black pepper, to taste
4 cups baby spinach, roughly chopped
1/4 cup fresh parsley, finely chopped
1.5 tbsp lemon juice

Instructions

Step 1: Place the cashews in a heat-safe bowl and cover with boiling water. Let them soak for 30 minutes to soften, then drain and set aside.
Step 2: Cook the lentil pasta according to the package instructions. Drain and set aside.
Step 3: In a blender, combine the soaked cashews, nutritional yeast, and soy milk. Blend until completely smooth to create the cashew cream.
Step 4: Heat olive oil in a large saucepan over medium heat. Add the sliced onions and cook covered for 5 minutes, stirring occasionally.
Step 5: Add the red bell peppers and sun-dried tomatoes to the pan. Reduce the heat and cook covered for 10 minutes, stirring regularly.
Step 6: Stir in the minced garlic, tomato paste, cajun spices, smoked paprika, cooked butter beans, and a pinch of salt and pepper. Cook for 2 minutes, stirring often. Then add the cashew cream and cook for another 2 minutes to thicken the sauce.
Step 7: Add the cooked pasta, baby spinach, fresh parsley, and lemon juice to the saucepan. Stir until the spinach wilts. Adjust seasoning with salt and pepper to taste, then serve.

Tips & Variations

For extra creaminess, blend a handful of soaked cashews with the sauce before adding the pasta.
Swap soy milk for oat milk if you prefer a milder flavor.
Add a pinch of chili flakes for a spicy kick.
Use canned butter beans if fresh ones are unavailable—just rinse and drain them well.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of plant milk if the sauce has thickened too much. Avoid microwaving to keep the creamy texture.

How to Serve

Four clear round glass bowls filled with a creamy pasta salad. Each bowl shows layers of spiral pasta mixed with chickpeas, spinach, and small pieces of red and yellow bell peppers. The pasta appears coated in a thick, orange sauce. The bowl in the front center has a single green parsley leaf on top as garnish. A gold fork rests on a light pink cloth napkin next to the closest bowl. In the background, a woman’s hand is seen holding another gold fork. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of lentil pasta?

Yes, you can substitute with any protein-rich pasta or your favorite vegan pasta option. Just adjust cooking time according to the package instructions.

Is this recipe gluten-free?

Using lentil pasta makes this dish naturally gluten-free, but always check your pasta packaging to ensure it’s certified gluten-free if you have sensitivities.