CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
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
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
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
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
PASTA WITH BREAD CRUMBS, CHEESE, GARLIC AND RED PEPPER FLAKES
This is a delicious, fast and easy dish to prepare. The key is to have everything prepped, because it comes together really fast. Cut back on the red pepper flakes if you don't like things too hot but do add at least a pinch.
Provided by Karens Krazy Kitchen
Categories Spaghetti
Time 27m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil a large pot of water, add lots of salt, cook the pasta until al dente, reserve 1/2 cup of the pasta water and drain.
- While waiting for the water to boil, mince the garlic, chop the basil and parsley and grate the cheese.
- While the pasta is cooking, heat the olive oil to medium low in a large, deep skillet and sauté the garlic and red pepper flakes for about 8 minutes (do not let the garlic brown, it should be golden).
- Take 1/2 cups of cooked pasta water and add it to the garlic mixture.
- Drain the pasta, add it and the chopped herbs to the garlic mixture and toss well.
- Place the pasta in a large serving bowl and add the grated cheese and bread crumbs.
- Toss well and adjust to your taste. You might like to add a little more olive oil, red pepper, salt or pepper.
- Enjoy!
Nutrition Facts : Calories 634.2, Fat 28.3, SaturatedFat 7.8, Cholesterol 29.5, Sodium 480.2, Carbohydrate 67.4, Fiber 1, Sugar 1.4, Protein 26.9
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