Garlic bread breadcrumbs make it next level.

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Creamy Vegan Red Pepper Pasta

By Kendra Vaculin

Photo of vegan red pepper pasta with garlic breadcrumbs.

Jarred roasted red peppers, canned white beans, and a bunch of pasta water all come together to make a sauce that’s flavorful, creamy, and totally vegan. But the topping might be the best part: a sprinkling of garlic bread breadcrumbs, so named because they taste like a pulverized version of the Pasta Night favorite.

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INGREDIENTS

• 6 Tbsp. extra-virgin olive oil, plus more for drizzling
• ⅔ cup breadcrumbs (fresh, dried, or panko)
• 4 garlic cloves
• 1½ tsp. kosher salt, plus more
• ½ cup coarsely chopped parsley
• 1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta
• 1 medium onion
• 4 whole roasted red peppers from a jar (about one 16-oz. jar)
• 2 Tbsp. tomato paste
• 1 (15-oz.) can white beans (such as navy or cannellini)
• 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)

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