Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
3.1
(23)
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all: a shower of “garlic bread breadcrumbs,” so named because they taste like a pulverized version of the pasta night favorite. Click here for more of our best pasta recipes.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
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.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
Step 3
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.
Step 4
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.
Step 5
Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
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Reviews (23)
Back to TopThis is a great recipe Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
This sounds pretty good with ingredients we like and keep on hand. Does anyone else think there’s too much oil in this recipe? 3 tablespoons of oil to sauté less than a cup of breadcrumbs and another 3 tablespoons to sauté onion and peppers?
Charlene V
Newberg, Oregon
1/15/2023
I really loved this except I wasn’t paying attention and used sun dried tomatoes instead of roasted red peppers and well it was really tasty that way so I would definitely recommend this recipe with one major obvious ingredient change 😄 I also really love the smashed bean and pasta water technique and will definitely try that method again for veg pasta sauce.
Anonymous
10/4/2022
Bland and not worth effort. I was hoping it would have major star appeal, so just made it with bread. So uninteresting. Going out for dessert to reclaim the evening.
April
Atlanta
9/30/2022
I think this was a 3.5 for me. Loved that it was all ingredients I usually have in the pantry and it was fast and easy to whip up. My family ate it without complaint but I don’t think anyone will request I make it again. I used cannellini beans and pureed with an immersion blender. Overall, I think it was just a little too starchy for me.
JA Smith
Portland, Maine
6/28/2022
JORGE RAUB, literally what are you talking about? Most dried pasta is vegan. Ziti and rotini certainly are. Don't listen to this clown.
Anonymous
Atlanta
5/10/2022
Vegan or not, this was absolutely delicious! The beans were not that easy to smash so I used my immersion blender. The sauce was smooth and flavorful. I will definitely keep this in my list of favorite pasta recipes!!
Anonymous
Rowell, AR
3/22/2022
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