20-Minute Marry Me Pasta

Creamy, garlicky, packed with sun-dried tomatoes and fresh basil, this Marry Me Pasta recipe is an easy, customizable pasta dinner that feels a bit extra but comes together fast.

This meatless pasta version of the super popular ‘Marry Me’ recipe phenomenon is super easy to make your own. Just tweak it based on what you’re in the mood for or whatever’s in season.

It’s got sun-dried tomatoes (hello, pantry MVP), fresh garlic, and a silky sauce that clings perfectly to al dente pasta. Add some cream, a touch of parmesan, and boom — you’ve got a simple weeknight dinner that feels a bit fancy!

For more vegetarian pasta favorites check out my recipes for creamy tomato orzo, pasta magnifico (linguine in citrus cream), ricotta pesto pasta, and creamy rainbow veggie pasta.

Ingredients & Easy Swaps

Core Ingredients

At the heart of this recipe are a few key players: pasta (short shapes like rigatoni or penne work best), garlic, sun-dried tomatoes, heavy cream, parmesan, and fresh basil. They give the dish its signature creamy, garlicky, slightly tangy flavor that has made Marry Me Pasta so popular.

*Find the full printable recipe with specific measurements below.

Quick Swaps & Add-Ins

This pasta is easy to tweak, so feel free to mix things up depending on what you have on hand. Want to lighten it up? Swap in heavy cream for half-and-half or even whole milk (just keep in mind the sauce will be slightly less rich).

Need it to be dairy-free? Coconut cream is a surprisingly great substitute. It adds creaminess and a subtle sweetness that fits well here.

And if you want to add some protein, this recipe pairs well with all kinds. Try it with shredded rotisserie chicken, seared shrimp, or sautéed mushrooms and/or white beans if you prefer to keep it vegetarian.

How To Make Marry Me Pasta

Let’s walk through it together using the step-by-step photos below, and you’ll find the full recipe card at the bottom when you’re ready to cook!

Start by bringing a big pot of well-salted water to a boil, then cook your pasta until it’s perfectly al dente (follow the package instructions). While that’s bubbling away, you can get your sauce going so everything comes together quickly.

In a large skillet over medium heat, warm up the olive oil. Add the minced garlic and a pinch of crushed red pepper flakes and let them sizzle for about 30 seconds, just until fragrant. Next, stir in the wine and tomato paste, cooking for another minute to deepen the flavors.

Now whisk in the cream and broth, giving the sauce its silky base. Toss in the sun-dried tomatoes, oregano, and thyme, then season with salt and pepper. Let everything gently simmer for about 3 to 4 minutes until it’s slightly thickened.

Reduce the heat and stir in fresh basil and parmesan until smooth and creamy. When the pasta is done, drain it and add it straight to the sauce. If you’re including cooked chicken or mushrooms, toss them in too.

Stir everything gently to coat, then serve right away, with extra basil and parmesan for garnish. Pair with a crisp green salad or some crusty bread to soak up all that creamy sauce.

Serving Suggestions

If you’re feeling extra Italian, serve it alongside my Italian Chicken Cutlets — crispy, golden, and perfect for soaking up that creamy sauce.

For something lighter, a fresh salad always works. Try my Spinach and Arugula Salad with Artichokes and Parmesan for a bright, zippy contrast to the rich pasta.

Or keep it summery with a Panzanella Salad with Fresh Mozzarella — fresh tomatoes, basil, and toasty bread make it an ideal match.

Craving a veggie side? Charred Broccolini with Lemon and Parmesan is quick to make and brings just the right balance of smoky and citrusy flavors.