July 13, 2021
Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
With an ingredients list composed of primarily pantry staples, this Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs is easy enough for a weeknight dinner, yet decadent enough for a fancy date-night in. Either way, this dish is sure to be on regular rotation.
love at first bite
Loaded with simple (and mostly pantry staple) ingredients, this Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs is truly impressive – just one bite and you’ll be in pasta bliss. The creamy roasted red pepper sauce is made in just a matter of minutes with the help of your blender. And the star of the show – the cheesy pistachio breadcrumbs – take this dish from simple and classic, to downright delectable.
Grab a drink and let’s get to cookin’ your new favorite pasta recipe!
the pantry pasta of your dreams
This Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs is pretty darn delicious, but what’s even better is that I’m almost positive you’ve got most of the ingredients sitting in your pantry and fridge right now. Here’s everything you’ll need to make this dish:
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noodles – I like long, thick noodles like bucatini to soak up all the delectable sauce, but use whatever you love!
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vegan parmesan cheese or nutritional yeast
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olive oil
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panko breadcrumbs
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a handful of aromatics: shallots, garlic, basil
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a jar of roasted red peppers
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vegan chicken or vegetable broth
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non-dairy milk
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a handful of seasonings: garlic powder, salt, pepper, Italian seasoning, red peppers flakes, fennel
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cornstarch
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tomato paste
how to make Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
I never met a bowl of noodles I didn’t love – especially one that comes together in just about 30 minutes. Here’s how to make this dreamy Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs in just five easy steps:
1. Boil the noodles:
First, Bring a large pot of salted water to a boil over medium-high heat. Cook the noodles according to the package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta, but do not rinse.
2. Make the cheesy pistachio breadcrumbs:
Meanwhile, make the pièce de résistance, AKA the cheesy pistachio breadcrumbs. Place the shredded parmesan in a food processor and pulse until it resembles grated parmesan, but make sure not to over-pulse it. Place the grated parmesan in a small bowl and set aside. Next, place the pistachios in the food processor and pulse until a crumb forms, about 5-10 seconds. Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Once the oil is hot, add the pistachio crumbs, panko breadcrumbs, and season with the garlic powder, mixing to combine. Continue to cook over medium, stirring frequently until the pistachio/breadcrumb mixture begins to turn golden-brown and crispy, about 5 to 7 minutes. Remove from the heat and transfer the breadcrumb mixture into the same bowl as the grated parmesan, mixing until well combined. Set aside.
3. Make the sauce:
Next, sauté your garlic and shallot until fragrant and transfer to to a blender along with the rest of the sauce ingredients. Blend until smooth and creamy, and transfer the sauce and reserved starchy pasta waster to a pot over medium heat and cook until slightly thickened.
4. Toss:
Then, toss in the noodles, stirring to ensure their fully coated in the sauce, and cook just a couple more minutes until the noodles are heated through.
5. Serve:
Last but certainly not least, Serve the pasta with a generous serving of the cheesy pistachio breadcrumbs and some fresh parsley and DIG IN!
tools you’ll need:
- A blender
- A food processor
- Stock pot
- I love to use these pasta tongs when I’m feeling really fancy and wanna plate like a really chef
- Cooking utensils –this wooden set is my favorite!
send noods
If you love noodles as much as I do, check out these recipes that are equally delicious and just as easy:
- Vegan Louisiana-Inspired Parmesan Crusted Chick’n Pasta
- Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs
- Peppered ‘Beef’ Stir Fried Noodles
- Buffalo Chick’n Pasta Salad
- Crispy Ginger ‘Beef’ Ramen Noodles
pasta ftw!
Whether you’re making this Creamy Vegan Roasted Red Pepper Pasta for an easy weeknight meal or a fancy date-night in, it’s sure to be the crowning glory go the evening! If you make it, snap a photo or video, and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
XO!
Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
Ingredients
- 1- pound thick pasta noodles such as Bucatini or Linguine
- ¾ cup vegan shredded vegan parmesan such as Follow Your Heart or Violife, plus more for garnish *see recipe notes*
- ½ cup Salted Pistachio Kernels
- zest of 1 small lemon, plus the juice, divided
- 3 tablespoons extra virgin olive oil divided
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 cup roughly chopped shallots about 2 shallots
- 6 cloves garlic smashed
- 1 16-ounce jar roasted red peppers, drained
- 1 cup soy milk
- ½ cup vegetable broth
- ½ cup loosely packed fresh basil leaves
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 1 teaspoon each: kosher salt fresh ground black pepper, Italian seasoning, and red pepper flakes
- ½ teaspoon ground fennel
- Fresh minced parsley for garnish
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the noodles following the package instructions until they are just tender (al dente). Before draining, save 1 cup of the pasta cooking water. Drain the pasta but don't rinse it. Keep the pot for later.
Make the Cheesy Pistachio Breadcrumbs
- Meanwhile, place the parmesan, pistachios, and lemon zest in a food processor and pulse until a crumb forms (about 5 to 10 seconds).
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. When hot, add the pistachio crumbs, panko breadcrumbs, and season with the garlic powder. Stir often and cook until the mixture becomes golden-brown and crispy (about 5 to 7 minutes). Remove it from the heat and set it aside.
Prepare the Creamy Roasted Red Pepper Sauce
- In the same skillet you used for the breadcrumbs, add the remaining tablespoon of oil over medium heat. Add the shallots and garlic. Sauté until the shallots become translucent and the garlic smells fragrant (about 4 to 5 minutes).
- Transfer the sautéed shallots and garlic to a blender along with the roasted red peppers, soy milk, broth, basil, tomato paste, cornstarch, lemon juice, salt, pepper, Italian seasoning, red pepper flakes, and ground fennel. Blend until you have a smooth and creamy sauce.
Combine Sauce and Pasta
- Pour the sauce and the reserved pasta water back into the large pot where you cooked the noodles. Simmer the sauce over medium heat, stirring occasionally, until it thickens slightly (about 5 to 7 minutes).
- Reduce the heat to medium-low and add the cooked, drained noodles to the pot. Toss everything together and cook for another 2 to 3 minutes. The sauce will thicken as it sits.
Serve
- Divide the pasta into shallow pasta bowls. Sprinkle each serving with the cheesy pistachio breadcrumbs, extra vegan parmesan shreds, and fresh minced parsley. ENJOY!
Notes
