Marry Me Pasta Vegan Style Pressure Cooker Recipe
Rich, creamy, and tangy vegan Marry Me Pasta made in the pressure cooker with crispy tofu, sun-dried tomatoes, and fresh basil. Quick, easy, and full of comforting Italian flavors!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 oz Pasta gluten-free if needed
- 7 oz Firm tofu pressed, sliced ½'' thick
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 teaspoon Paprika
- 1 tablespoon Cornstarch
- 2 teaspoon Oil for frying tofu
- 2 teaspoon Oil from sun-dried tomato jar or olive oil
- 3 cloves Garlic minced
- ½ cup Onion chopped
- 1 teaspoon Onion powder
- ½ teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ½ teaspoon Pepper flakes
- 1 teaspoon Smoked paprika
- ½ teaspoon Salt
- 1 teaspoon Flour rice or chickpea flour for GF
- 1 tablespoon Tomato paste
- ¼ cup Sun-dried tomatoes chopped, oil-packed or dried
- 1 ½ cups Non-dairy milk almond, oat, soy, or cashew
- ¼ cup Vegan Parmesan plus more for garnish
- ¼ cup Non-dairy yogurt or cream or vegan sour cream
- 1 to 2 tablespoon Fresh basil chopped, plus more for garnish
Instructions
Instructions
- Cook pasta according to package directions. Drain, rinse, and toss with a bit of oil. Set aside.
- Press tofu, slice into ½” slabs. Season with salt, pepper, paprika, then toss with cornstarch.
- Heat oil in skillet and fry tofu 3-4 minutes per side until golden. Remove and set aside.
- Add oil to same skillet. Sauté garlic and onion 3–5 minutes until translucent.
- Add sun-dried tomatoes, tomato paste, herbs, spices, flour. Stir and cook briefly. Add non-dairy milk, vegan parmesan, yogurt. Simmer until creamy. Fold in tofu and pasta. Stir in chopped basil and serve.
Video
https://youtube.com/watch?v=-fqzU3U2B0k%3Ffeature%3Doembed
Notes
Store extras in airtight containers up to 4 days. Reheat with splash of non-dairy milk to refresh creaminess. Freeze in portions and thaw overnight before reheating.