Mayonnaise Marinara Pasta
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Mayonnaise Marinara Pasta | Creamy Mayo Marinara Pasta

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One of my favorite things to do when I make basic Penne (or any other pasta) and marinara sauce pasta is to mix in a bit of my favorite vegan mayo to the pasta. It creates a lightly creamy texture and I just love it. Today let’s see how I make this Mayonnaise Marinara Pasta. This pasta dish comes together in 15 minutes if you are using store bought marinara sauce ( my favorite is Rao’s marinara sauce from whole foods).

Mayonnaise Marinara Pasta

Today’s recipe for Vegan Creamy Mayo Marinara Pasta is a new favorite of mine. This sauce is super flavorful – bright and sassy with a hint of spice and tomato zing all spun together in a creamy, rich (yet healthy + dairy-free!) recipe. And the best part about this recipe is seriously how ah-mazing it tastes the next day as well, AKA leftovers.

This super easy recipe is my new go-to Pasta because (I’ll say it again) it comes together in 15 minutes. Garlic, spices, tomato and layers of amazing flavor. Just add your favorite pasta and serve! You could also add in some veggies like broccoli, corn, bell peppers, olives etc.

Mayonnaise Marinara Pasta | Creamy Mayo Marinara Pasta

Recipe by Syed AsmaCourse: MainCuisine: Indo-ItalianDifficulty: Easy
Servings

2

servings
Prep time

2

minutes
Cooking time

13

minutes
Total time

15

minutes

Today’s recipe for Vegan Creamy Mayo Marinara Pasta is a new favorite of mine. This sauce is super flavorful – bright and sassy with a hint of spice and tomato zing all spun together in a creamy, rich (yet healthy + dairy-free!) recipe. And the best part about this recipe is seriously how ah-mazing it tastes the next day as well, AKA leftovers.

Ingredients

  • Pasta – 1 cup (penne or any other pasta of your choice)

  • Mayonnaise – 1/3 cup ( I used vegan mayonnaise but you can use mayonnaise of your choice)

  • Marinara Sauce – 1 cup ( add more if you like) ( I used store bought marinara)

  • Butter – 2 tbsp

  • Garlic – 2 big clove ( finely minced) or 1 tbsp

  • Corn – 3 tbsp ( cooked)

  • Broccoli -1/4 cup

  • Black Olives – 8 ( sliced)

  • Bell pepper – 1/4 (chopped) (yellow or red or orange or green or all mixed)

  • Basil leaves – Few (5 leaves) chiffonade – (Optional)

  • Chili flakes – 1 tsp or to taste

  • Black pepper – 1/2 tsp or to taste

  • Oregano – 1 tsp

  • Salt to taste

  • Olive oil – 1 tsp ( to cook pasta)

  • Water – 4 cups ( to cook pasta)

  • Milk – Optional ( if you want the loosen the consistency of pasta) Any milk vegan or regular.

Directions

  • Pasta: While you are making your sauce, you can boil your pasta. Add water, salt and a tsp of olive oil to a large pot and bring to a boil. Add in the pasta and cook according to pasta packet directions. (Cooking times will vary.)
  • Now, in a medium sauce pot add 2 tbsp butter. Once the butter melts, add 1 tbsp minced garlic and sauté it for a minute or until becomes fragrant and light brown in color.
  • Then, add all the veggies – 1/4 cup of broccoli, 3 tbsp cooked corn, 8 olives sliced, 1/4 bell pepper chopped and basil leaves(optional, if you have them handy add). Sauté these for a minute and make sure not to overcook them.
  • Now, add chili flakes, black pepper powder and oregano. Give it a good mix.
  • Add vegan Mayonnaise and store bought Marinara sauce. Mix well and cook for about 2 minutes.
  • Drain the pasta and add it. Mix everything well. Close the lid and cook on simmer for 3 minutes.
  • You can add milk to loosen the consistency to your liking.
  • Vegan creamy mayo and marinara pasta is ready. Serve warm with your fav salad of choice or sandwich or bruschetta.

Notes

  • You can add more mayo or marinara sauce to your liking.

Mayonnaise Marinara Pasta

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