Name: Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 Servings
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)

Photo of vegan red pepper pasta with garlic breadcrumbs.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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

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)

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.