Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs

This sounds pretty good with ingredients we like and keep on hand. Does anyone else think there’s too much oil in this recipe? 3 tablespoons of oil to sauté less than a cup of breadcrumbs and another 3 tablespoons to sauté onion and peppers?

• Charlene V

• Newberg, Oregon

• 1/15/2023

I really loved this except I wasn’t paying attention and used sun dried tomatoes instead of roasted red peppers and well it was really tasty that way so I would definitely recommend this recipe with one major obvious ingredient change I also really love the smashed bean and pasta water technique and will definitely try that method again for veg pasta sauce.

• Anonymous

• 10/4/2022

Bland and not worth effort. I was hoping it would have major star appeal, so just made it with bread. So uninteresting. Going out for dessert to reclaim the evening.

• April

• Atlanta

• 9/30/2022

I think this was a 3.5 for me. Loved that it was all ingredients I usually have in the pantry and it was fast and easy to whip up. My family ate it without complaint but I don’t think anyone will request I make it again. I used cannellini beans and pureed with an immersion blender. Overall, I think it was just a little too starchy for me.

• JA Smith

• Portland, Maine

• 6/28/2022

JORGE RAUB, literally what are you talking about? Most dried pasta is vegan. Ziti and rotini certainly are. Don't listen to this clown.

• Anonymous

• Atlanta

• 5/10/2022

Vegan or not, this was absolutely delicious! The beans were not that easy to smash so I used my immersion blender. The sauce was smooth and flavorful. I will definitely keep this in my list of favorite pasta recipes!!

• Anonymous

• Rowell, AR

• 3/22/2022

But if you use regular pasta this isn't vegan...

• Jorge Raub

• Huntsville, AL

• 1/19/2022

My home-for-the-holidays family made this for my birthday meal, and all ten of us declared it a winner! The flavors melded into something greater than the sum of the parts, with the crispy, garlicky breadcrumbs the crown of perfect flavor and texture. Ours was made gluten free, but it was fabulous, nonetheless! (Our family of ten polished off a triple recipe with no problem.) Another one for the family favorites file!

• Bonny

• Chattanooga

• 12/30/2021

Great depth of flavor here! New weeknight staple. We aren't vegan so I opted for stovetop-warmed chicken stock instead of the pasta water. The dish also doesn't need the breadcrumbs - totally fine and just as delicious without!

• adrianekiss

• New York, NY

• 5/12/2021

I'm making this now and always tasting while I cook. To disguise them from my husband I blended the beans before adding. I already put in many more peppers, just to make it a more unusual /interesting sauce. Chickpea rotini cooking now. I'll let you know but I am very hopeful...Really good. I'm full and I want more. I wonder why there aren't more reviews. I'll use any excuse to eat pasta and this satisfied, well ... it will when I have a bit more:).

• joanlbarrows546

• Peterborough, NH

• 5/5/2021

I'll give it a 3. It's really a 2.5. It's ok, not outstanding. I made it according to the recipe. The breadcrumbs were so-so. I was expecting more as they were hyped as "spoonworthy". It's a nice addition, but any breadcrumbs would do. The lemon made it interesting. The beans in the sauce were a nice touch. But the red peppers were barely noticeable. Maybe that's the brand I used or because I had a 12 oz rather than 16 oz jar. It's worth making again. Nice change from mac and cheese.

• harpua

• Canton, GA

• 4/24/2021

Americans need to stop cooking with extra virgin olive oil, Rachael Ray lied. If you ever go to Italy they will tell you why, the first pressing is full of olive oil particles that give the EVO it's unique flavor. They are very delicate and will burn very quickly. Even my Green Pans warn against using EVO for cooking. Read the label on the EVO bottles. Later, Norm

• njdulong

• Rockport, Ma

• 4/22/2021