January 18, 2025
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!
Table of Contents
why you’ll love this recipe step-by-step instructions tips and faqsCreamy Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
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!
Why You’ll Love This Roasted Red Pepper Pasta
- Easy Yet Elegant: Simple enough for a weeknight meal but also luxurious enough for a date night or dinner parties.
- Pantry Staples: Uses ingredients you likely already have on hand.
- Flavor-Packed: Creamy roasted red pepper sauce with a cheesy pistachio crunch.
- Unique, yet familiar: Pasta with marinara is delicious, but sometimes it’s fun to switch it up! Roasted red peppers take the place of tomatoes and add a delicious sweet and smokey flavor!
- Quick and Easy: From start to finish, this dish is ready in just about 30 minutes. If you prepare the breadcrumbs ahead of time, it can be prepared in the time it takes the noodles to cook!
How to Make Creamy Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
I’ve 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 Creamy Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs:
1. Make the cheesy pistachio breadcrumbs:
The pièce de résistance: the cheesy pistachio breadcrumbs. These are so good, you’ll want to put them on everything! Add vegan parmesan, pistachios, and lemon zest to a food processor. Pulse into crumbs. Heat 2 tbsp olive oil in a skillet over medium heat. Add pistachio crumbs, panko breadcrumbs, garlic powder, and red pepper flakes. Stir frequently until golden brown (6-8 minutes). Remove from heat and set aside.
2. Boil the Noodles:
Cook pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
Prepare the Sauce:
Heat 1 tablespoon of olive oil in the same skillet over medium heat. Sauté shallots and garlic until translucent and fragrant (3-5 minutes). Blend sautéed shallots and garlic with roasted red peppers, non-dairy milk, vegetable broth, basil, tomato paste, cornstarch, lemon juice, and seasonings until smooth. Return sauce to the pot and simmer over medium heat, stirring occasionally, until slightly thickened (5-7 minutes).
4. Toss:
Add cooked pasta to the sauce. Toss to coat and cook for another 2-3 minutes.
5. Serve:
Serve in bowls topped with cheesy pistachio breadcrumbs, vegan parmesan, and parsley.
Tips and FAQs
- Save That Pasta Water: It helps the sauce cling to the pasta.
- Fresh Basil Is Key: Adds a burst of freshness.
- Adjust Consistency: Too thick? Add a splash of vegetable broth or reserved pasta water.
- Toast Breadcrumbs Carefully: Stir often to avoid burning.
Can I make this roasted red pepper pasta gluten-free?
Yes! Use gluten-free pasta and breadcrumbs.
How long does this pasta last?
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
Say Hello to Your New Favorite Pasta!
Whether it’s a cozy dinner for one or an impressive date-night dish, this Creamy Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs is guaranteed to impress!
If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx.
Creamy Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
Ingredients
Cheesy Pistachio Breadcrumbs:
- ½ cup vegan shredded vegan parmesan shreds, plus more for garnish
- ½ cup salted pistachio kernels
- Zest of 1 small lemon, plus the juice, divided
- 2 tablespoons extra virgin olive oil
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
Pasta and Sauce:
- 1- pound pasta noodles
- 1 tablespoon olive oil
- 2 large shallots, roughly chopped
- 6 cloves garlic, smashed
- 1 16-ounce jar roasted red peppers, drained
- 1 cup unsweetened and unflavored non-dairy 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
- Fresh minced parsley, for garnish
Instructions
- To make the breadcrumbs, place the parmesan, pistachios, and lemon zest in a food processor and pulse until a crumb forms.
- Heat the olive oil in a non-stick saute pan over medium heat.
- When the oil is hot, add the pistachio crumb mixture, panko breadcrumbs, and season with the garlic powder and red chili flakes.
- Cook, stirring often, until the mixture becomes golden-brown and crispy, 6 to 8 minutes.
- Remove it from the heat and set it aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package instructions, until al dente.
- Before draining, save ½ cup of the pasta cooking water. Drain the pasta, but don’t rinse it. Keep the pot for later.
- Over medium heat, place 1 tablespoon of olive oil in the same skillet you used for the breadcrumbs.
- Once the oil is hot, add the shallots and garlic.
- Sauté until the shallots become translucent and the garlic is fragrant, 3 to 5 minutes.
- Transfer the sautéed shallots and garlic to a blender, along with the roasted red peppers, soy milk, vegetable broth, basil, tomato paste, cornstarch, reserved lemon juice, salt, pepper, Italian seasoning and red pepper flakes.
- Blend until smooth.
- Taste and adjust seasonings, if necessary.
- 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, 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.
- Divide the pasta into shallow pasta bowls. Sprinkle each serving with the cheesy pistachio breadcrumbs, extra vegan parmesan shreds, and fresh minced parsley. ENJOY!
