Denver Catholic Lenten Cookbook: Roasted Red Pepper Pasta with Oregano Breadcrumbs
- Denver Catholic Staff
- Apr 4
- 2 min read
Prep time: 20 mins
Cook time: 30 mins
Cost: $$
Servings: 4
Ingredients:
1 lb pasta of your choosing
3/4 cup breadcrumbs (Panko recommended)
1 16-ounce jar roasted red peppers, drained
1 6-ounce can tomato paste
3 tbsp apple cider vinegar
1/2 cup vegetable broth
3/4 cup coconut or almond milk
1 red bell pepper, thinly sliced
2 shallots, chopped
3 cloves garlic, chopped
6 tbsp olive oil
1/2 tsp fennel
2 tbsp oregano
1/2 cup basil and/or parsley
Red pepper flakes, salt and pepper, to taste
Shredded or grated parmesan or mozzarella cheese, optional
Instructions:
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 3/4 cup of breadcrumbs and 1 tbsp of oregano and cook until slightly browned, stirring frequently. Remove from the skillet, season with salt and pepper to taste and set aside for later.
Using a food processor, purée the roasted red peppers and season with salt and pepper to taste.
Cook the pasta of your choice according to package directions, until al dente. Before draining, remove 1 1/2 cups of the water used to cook the pasta. Once water is removed, drain pasta completely.
In the same skillet used to cook the breadcrumbs, heat 4 tbsp of olive oil over high heat. Add sliced red bell peppers, shallots, garlic, 1/2 tsp of fennel, tbsp of oregano and a pinch of red pepper flakes, if desired. Cook until shallots begin to caramelize and peppers begin to soften (about 5 minutes). Reduce heat to low and add tomato paste and 3 tbsp of apple cider vinegar. Stir to combine well and cook for 2 minutes. Then, add the puréed roasted red peppers, 1/2 cup of vegetable broth, 1 cup of pasta cooking water and 3/4 cup of coconut or almond milk. Simmer for 15-30 minutes or until the sauce begins to thicken. If desired, add cheese while sauce is simmering, allowing enough time for the cheese to melt. Taste and season, as needed.
Add the cooked pasta and 1/2 cup of basil, stirring to combine well. If needed, thin the sauce with 1/2 cup of pasta cooking water and stir to combine well.
Serve pasta topped with breadcrumbs and, if desired, shredded or grated cheese.
