If you’ve ever stared into a fridge full of odds and ends at 5 p.m., wondering how you’ll pull together dinner before your kids (or yourself) start hangry, you’re in the right place. Marry Me Pasta is that cozy, come-to-the-rescue meal that feels indulgent but comes together in about 25 minutes. As a busy mom myself—echoing Jody MacDonald’s kitchen tales of juggling three kids and flour in my hair—I know you need recipes that deliver big flavor without a big time commitment.
This creamy tomato-spinach sauce clings to tender pasta and earthy mushrooms, transforming pantry staples into a dish so delicious you might just propose on the spot. Whether you’re racing home from work, schlepping from soccer practice, or simply craving comfort, this recipe hits all the right notes: rich, satisfying, and forgiving of the occasional kitchen misstep.
Before we dive in, if you love quick, fuss-free dinners, check out our Quick & Easy recipes for more 30-minute wonders. And if you’re a pasta fanatic, don’t miss the Capellini Pasta Recipe—another silky, speedy crowd-pleaser.
In This Article
Why You’ll Love This Marry Me Pasta
- Effortless Elegance: With simple ingredients—mushrooms, spinach, sun-dried tomatoes, and a handful of pantry spices—you’ll impress without the stress.
- Speedy Satisfaction: Ready from skillet to table in under 30 minutes, it’s perfect for busy weeknights or impromptu dinner guests.
- Versatile Canvas: Feel free to add grilled chicken, shrimp, or even sausage; the sauce pairs beautifully with any protein or extra veggies.
- Creamy Comfort: The tomato-cream base is balanced by bright basil and robust Parmesan, delivering comfort-food vibes without feeling heavy.
- Family-Tested, Kid-Approved: Even my fussiest eaters begged for seconds—proof that this dish truly lives up to its romantic name.
Ingredients
Yields 6 generous servings
Mushrooms & Seasoning
- 1½ tbsp sun-dried tomato oil
- 8 oz Baby Bella mushrooms, sliced
- 1 tsp paprika
- ½ tsp salt
- 1½ tsp Italian seasoning
- ¼ tsp black pepper
Sauce & Pasta
- 12 oz gluten-free (or regular) penne
- 1 tbsp basil olive oil
- 2 Tbsp butter
- 2 Tbsp minced garlic
- 2 Tbsp minced shallots (or onion)
- 2½ Tbsp tomato paste
- ½ cup diced sun-dried tomatoes
- 2 cups baby spinach, roughly chopped
- 2 Tbsp gluten-free flour
- 1½ cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Chopped fresh basil, for garnish
How to Make This Marry Me Pasta
- Sauté the Mushrooms: Heat sun-dried tomato oil in a large skillet over medium. Add mushrooms, paprika, salt, Italian seasoning, and pepper. Cook 4–5 minutes until mushrooms soften and start to brown.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Add penne and cook to al dente (about 1 minute less than package instructions). Drain and set aside.
- Build the Sauce: Push mushrooms to one side. Reduce heat to medium-low and add basil oil and butter. Stir in garlic, shallots, sun-dried tomatoes, and tomato paste. Cook 2 minutes until fragrant.
- Thicken: Sprinkle in the flour and stir to combine. Slowly whisk in vegetable broth, scraping up any browned bits. Add heavy cream and spinach, simmer 5 minutes until sauce thickens and spinach wilts.
- Cheese & Combine: Stir in Parmesan until silky. Fold in cooked penne, tossing gently so every piece is coated in creamy sauce.
- Garnish & Serve: Top with chopped basil, a grind of black pepper, and dive in!
Kitchen Hero Tip: If the sauce ever looks too thin, splash in some of the reserved pasta water—those starchy bits help bind and thicken it beautifully .
Flavor Variations & Serving Suggestions
- Add Protein: Stir in sliced grilled chicken or shrimp for a heartier meal. (Check out our Garlic Parmesan Chicken Pasta for another creamy option.)
- Veggie Boost: Sneak in extra spinach or toss in roasted bell peppers and zucchini.
- Spice It Up: A pinch of red pepper flakes or a dash of cayenne transforms it into a spicy love affair.
- Side Pairings: Serve alongside garlic bread or a crisp green salad. For a low-carb twist, try zucchini noodles!
- Gluten-Free Tips: Use a quality gluten-free penne and gluten-free flour—no one will ever notice.
Cooking Tips from the Pros
- Gentle Garlic: Cook garlic on medium-low to avoid bitterness. Burnt garlic is hard to mask—if it happens, skim it out and carry on.
- Fixing a Broken Sauce: If your cream sauce splits or gets grainy, learn how to fix a broken pan sauce—it’s easier than you think .
- Fresh Cheese Matters: Pre-shredded cheese can contain anti-caking agents that affect texture. Grate your Parmesan fresh for the creamiest finish.
- Avoid Overcrowding: Don’t overcrowd the pan when cooking mushrooms. They need space to brown and develop flavor.
A Personal Kitchen Confession
I’ll never forget the time I attempted this recipe with absolutely no mise en place—pasta boiled over, mushrooms burned, and I was one fist-pump away from ordering pizza. But as the sauce miraculously came together (thanks to that forgiving cream base), my family hovered around the stove asking, “Is it done yet?” The burnt bits added an unexpected roasted note, and by the end of the night, my husband declared it “the best accidental dinner ever.” Moral of the story: even kitchen chaos can lead to magic.
Frequently Asked Questions
Q: Why is it called “Marry Me Pasta”?
The name comes from the legend that this creamy, dreamy dish is so irresistible your dinner companion might just get down on one knee. It first went viral when a home cook shared that their partner was so impressed by the rich tomato-cream sauce studded with sun-dried tomatoes and fragrant herbs, they proposed on the spot. Whether or not proposals actually happen, the name perfectly captures how utterly swoon-worthy this pasta feels.
Q: What pasta is good with Marry Me Chicken?
Marry Me Chicken features the same lush tomato-cream sauce, so you want a noodle that holds on to every last drop. Great options include:
Penne or Rigatoni – their tubes catch bits of sauce and sun-dried tomato.
Fettuccine – the wide ribbons soak up cream for a silky bite.
Orecchiette or Fusilli – the little “cups” and spirals trap bits of garlic and herbs.
Q: What pasta is served at weddings?
In Italy and beyond, wedding receptions often feature elegant, crowd-pleasing pastas such as:
Lasagna al Forno – hearty layers your guests will love.
Ravioli or Tortellini – filled pillows can be dressed in butter-sage or light cream sauces.
Penne alla Vodka or Rigatoni – classic creamy tomato-based sauces feel celebratory yet familiar.
Q: What is Marry Me Sauce?
Marry Me Sauce is a luscious tomato-cream blend made by sautéing garlic (and often shallot), stirring in tomato paste and sun-dried tomatoes, then finishing with heavy cream, Parmesan, and a splash of broth. The result is a velvety, savory-sweet sauce flecked with herbs and garlic—equally delicious over chicken, mushrooms & spinach, or your favorite pasta.
Sink your fork into this dreamy Marry Me Pasta tonight, and let its creamy hug transform your evening. Between the rich tomato-cream sauce, tender mushrooms, and that hint of basil, it’s the kind of recipe you’ll revisit on repeat—just like Jody’s family treasures old index-card recipes. Whether you’re cooking for a crowd or craving a solo comfort-food moment, this dish wraps you in warmth with every bite.
- These 8 Iconic Pasta Shapes Share a Surprising History Learn how shapes like penne and rigatoni evolved—and why their textures matter for saucy dishes. Explore the history
Marry Me Pasta
Ingredients
Mushrooms
- 1 ½ tablespoon sun-dried tomato oil
- 8 oz Baby Bella mushrooms sliced
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Sauce
- 12 oz gluten free penne
- 1 tablespoon basil olive oil
- ½ teaspoon dry basil
- ⅓ teaspoon smoked paprika
- 1 tbsp Italian seasoning
- ½ teaspoon salt
- 2 tbsp shallots
- 1 tbsp minced onion
- 2 ½ tablespoon tomato paste
- ½ cup sun-dried tomatoes diced
- 2 cups spinach diced
- 2 tablespoon butter
- 2 tablespoon minced garlic
- 1 ½ cups vegetable broth
- 1 cup heavy cream
- 1 cup parmesan shredded
- 2 tablespoon gluten-free flour
- Chopped basil for garnish
Instructions
Mushrooms
- In a large skillet, cook the mushrooms, paprika, salt, Italian seasoning, and black pepper in sun-dried tomato oil over medium heat for 4 to 5 minutes until softened.
- While the mushrooms cook, boil the noodles according to the directions for al dente. Drain and set aside.
Sauce
- Push the mushrooms to the outside edge of the pan, reduce the heat to medium-low, and add the basil oil and butter.
- Add the minced garlic, shallots, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dry basil. Stir well and cook for 2 minutes until fragrant.
- Add the flour and stir until combined.
- Add the vegetable broth, heavy cream, and spinach. Stir and cook for 5 minutes until the sauce begins to thicken and the spinach wilts.
- Add the parmesan cheese and stir until creamy. Fold in the pasta. Serve garnished with fresh basil.
Notes
- This recipe serves 6.
- Store this pasta in an airtight container for up to 4 days.
- Freezing is not recommended due to the cream in the recipe.
- Add chicken, steak, or your favorite seafood to this recipe. Simply sear them first in a pan and add them to the dish at the end.