Can I use dried beans instead of canned ones?

Yes. Soak and cook 1 cup of dried beans according to package instructions before using them in the recipe. This will take longer than using canned beans, so factor in the extra time.

What if I don't have fresh breadcrumbs?

No problem! Use store-bought breadcrumbs or make your own by pulsing stale bread in a food processor until fine. Alternatively, crush crackers or tortilla chips for a different texture.

My sauce is too thick/thin. How can I adjust it?

If your sauce is too thick, add a splash of pasta water, vegetable broth or soy milk at a time until it reaches your desired consistency. If it's too thin, simmer it on low heat for a few minutes to reduce the liquid.

Can I make this recipe gluten-free?

Yes. Use gluten-free pasta and verify that your breadcrumbs, tomato paste, and any additional ingredients are gluten-free as well.

Vegan Roasted Red Pepper pasta

Description

Jarred roasted red peppers, canned white beans, and a pot of pasta water make this the perfect weeknight meal, the sauce comes together in no time, its flavourful, thick, creamy, and totally dairy free. But the crunchy topping may be the best part of all: a generous sprinkle of Lemon parsley garlic breadcrumbs.

Ingredients

Scale

500g medium tube pasta such as: rigatoni, ziti, cavatelli

1 medium onion, finely chopped

5 –6 garlic cloves, finely grated

1 tsp salt, divided,

4 whole roasted red peppers from a jar (about one 450g /16-oz. jar), finely chopped

2 Tbsp tomato paste

1 tsp. crushed red pepper flakes

2 tsp smoked sweet paprika

1/4 tsp freshly ground black pepper

1 450g /15-oz can white beans (haricot or cannellini), rinsed

470ml / 2 cups pasta cooking liquid.

2 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

Chopped fresh parsley (for serving; optional)

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Instructions

Cook the pasta: In a large pot of boiling salted water, cook 500g pasta, stirring occasionally, according to package directions. Drain, reserving 470ml (2 cups) pasta cooking liquid.
Sauté the onion: Heat 1 Tbsp oil in the same pot over medium-high heat. Add 1 medium finely chopped onion and cook, stirring occasionally with a wooden spoon, until softened, about 6–8 minutes.
Add spices and tomato paste: Stir in 2 Tbsp tomato paste, ¼ tsp freshly ground black pepper, 1 tsp crushed red pepper flakes, and 2 tsp smoked sweet paprika. Cook, stirring occasionally, until the onion is coated and the paste slightly darkens in color, about 5 minutes.
Add roasted red peppers and garlic: Add 4 finely chopped roasted red peppers, 5 finely grated garlic cloves, and 1 tsp salt. Stir often until any liquid is evaporated and the vegetables are combined and glossy-looking, about 5 minutes.
Make the sauce: Remove the sauce base from the heat and add the reserved pasta cooking liquid (you may not need all of it), 2 tsp lemon zest, and 1 Tbsp fresh lemon juice. Add the rinsed 450g can of white beans. Use an immersion blender to blitz the sauce, or transfer to a high-speed blender (like Vitamix) for the smoothest consistency.
Heat and thicken: If using a stand blender, return the sauce to the pot. Reduce heat to medium and stir until the sauce is heated through and thickened, about 3–5 minutes.
Combine with pasta: Remove from heat and immediately add the cooked pasta. Toss to coat the pasta in the sauce.
Serve: Divide the pasta among bowls. Drizzle with a little oil (optional), spoon breadcrumbs on top, and squeeze fresh lemon juice over if desired. Serve with lemon wedges.

Notes

If you are making this for meal prep – Cook the pasta until al dente, then drain and cool immediately with cold water to stop the pasta sticking together and going gummy.

Prep Time: 15
Cook Time: 20
Category: Pasta
Method: Hob
Cuisine: Italian