Creamy 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.
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!
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