Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs

Name: Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
Ingredients: 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; ⅔ cup breadcrumbs (fresh, dried, or panko); 4 garlic cloves, finely grated, divided; 1½ tsp. kosher salt, divided, plus more; ½ cup coarsely chopped parsley; 1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta; 1 medium onion, finely chopped; 4 whole roasted red peppers from a jar (about one 16-oz. jar), finely chopped; 2 Tbsp. tomato paste; 1 (15-oz.) can white beans (such as navy or cannellini), rinsed; 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)

"The crunchy topping may be the best part of all: a shower of “garlic bread breadcrumbs,” so named because they taste like a pulverized version of the pasta night favorite...."

INGREDIENTS

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6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

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⅔ cup breadcrumbs (fresh, dried, or panko)

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4 garlic cloves, finely grated, divided

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1½ tsp. kosher salt, divided, plus more

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½ cup coarsely chopped parsley

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1 lb. ziti, rigatoni, cavatelli, or other medium tube pasta

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1 medium onion, finely chopped

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

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2 Tbsp. tomato paste

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1 (15-oz.) can white beans (such as navy or cannellini), rinsed

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2 tsp. finely grated lemon zest

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1 Tbsp. fresh lemon juice

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¼ tsp. crushed red pepper flakes

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Freshly ground black pepper

•

Lemon wedges (for serving; optional)

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