Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs Recipes

CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS

Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs image

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.

Provided by Kendra Vaculin

Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy

Yield 4 Servings

Number Of Ingredients 15

Ingredients

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
⅔ cup breadcrumbs (fresh, dried, or panko)
4 garlic cloves, finely grated, divided
1½ tsp. kosher salt, divided, plus more
½ cup coarsely chopped parsley
1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta
1 medium onion, finely chopped
4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped
2 Tbsp. tomato paste
1 (15-oz.) can white beans (such as navy or cannellini), rinsed
2 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
¼ tsp. crushed red pepper flakes
Freshly ground black pepper
Lemon wedges (for serving; optional)

Steps:

Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.

CREAMY VEGAN ROASTED RED PEPPER PASTA

Creamy Vegan Roasted Red Pepper Pasta image

Got 20 minutes? Then you've got dinner! An impossibly creamy, full-of-flavor sauce coats curly pasta for this awesomely easy pasta dish that'll please vegans and carnivores alike.

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 20m

Number Of Ingredients 12

Ingredients

8 ounces rotini pasta (or pasta of your choice)
1 tablespoon olive oil
1/2 medium yellow onion, diced (about 1 cup diced)
1 teaspoon dried oregano
2 medium cloves garlic (minced)
2 tablespoons tomato paste
1/2 cup water
1 (15-ounce) jar roasted red peppers, drained
1/3 cup raw whole cashews*
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4-5 fresh basil leaves (chiffonaded)

Steps:

Place a large pot of water on the stove to boil. Once boiling, add the pasta. Cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
While the pasta boils, set a medium saucepan over low heat. When hot, add the olive oil. Add the onion and oregano. Cook, stirring occasionally, until softened and beginning to get translucent, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute. Add the tomato paste and cook until warmed through. Pour in 1/2 cup water and stir to bring up all of the bits of everything.
Pour the sautéed onion mixture into the blender. Add drained roasted red peppers, cashews, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Puree until silky smooth, 2-3 minutes. If the sauce is too thick to puree, add a bit more water, a tablespoon at a time.
Return the pasta to the pot you cooked it in or to the saute pan - whichever is biggest! Place over low heat. Add sauce. Stir gently and cook just until warmed through, 1-2 minutes.
Taste and add more salt and pepper if desired.
Sprinkle basil over the top and serve!

Nutrition Facts : Calories 317 kcal, Sugar 4 g, Sodium 488 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 49 g, Fiber 3 g, Protein 10 g, ServingSize 1 serving

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