Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs

Step 1

Bring a large pot of salted water to a boil over medium-high heat. Cook the noodles according to the package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta, but do not rinse. Reserve the pot.

Step 2

Meanwhile, prepare the breadcrumbs. Place the shredded parmesan in a food processor and pulse until it resembles grated parmesan, but make sure not to over-pulse it. Place the grated parmesan in a small bowl and set aside. Next, place the pistachios in the food processor and pulse until a crumb forms, about 5-10 seconds. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is hot, add the pistachio crumbs, panko breadcrumbs, and season with the garlic powder, mixing to combine. Continue to cook over medium, stirring frequently until the pistachio/breadcrumb mixture begins to turn golden-brown and crispy, about 5 to 7 minutes. Remove from the heat and transfer the breadcrumb mixture into the same bowl as the grated parmesan, mixing until well combined. Set aside.

Step 3

Using the same skillet that you cooked the pistachio breadcrumbs in, place the remaining tablespoon of oil over medium heat. Once the oil is hot, add the shallot and garlic, and sauté, mixing often, until the shallot is translucent and the garlic is fragrant, 4 to 5 minutes. Transfer the shallots and garlic to a high-powered blender along with the peppers, milk, broth, basil, tomato paste, cornstarch, salt, pepper, Italian seasoning, red pepper flakes and fennel. Pulse until smooth and creamy.

Step 4

Transfer the sauce, along with the reserved pasta water to the same pot that you cooked the noodles in. Over medium heat, simmer the sauce, stirring often, until it thickens slightly, about 5 to 7 minutes. Reduce the heat to medium-low and add the cooked and drained noodles to the pot, tossing to combine. Continue to cook, tossing often, until the noodles are just heated through, about 2 to 3 more minutes – note that the sauce might seem a bit thin upon first tossing the noodles, but it will thicken as it sits. (*see recipe notes*)

Step 5

To serve, divide the pasta evenly into shallow pasta bowls. Garnish each serving with a generous sprinkle of the cheesy pistachio breadcrumbs, some vegan parmesan shreds, and fresh minced parsley. ENJOY!