Penne for Your Thoughts: Creamy Roasted Red Pepper Pasta

Grab this

• 340 g dry penne pasta
• 300 g drained roasted red peppers from a jar
• 1 cup canned white beans, drained and rinsed
• 3 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, roughly chopped
• 1/2 tsp smoked paprika
• 1/2 tsp fine salt, plus more for the pasta water
• 1/4 tsp black pepper
• 1/2 cup reserved pasta cooking water, as needed
• 1/3 cup panko breadcrumbs
• 1/4 cup chopped fresh basil

Do this

1. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
2. While the pasta cooks, place the roasted peppers, white beans, nutritional yeast, lemon juice, garlic, smoked paprika, salt and black pepper in a blender. Blend until very smooth.
3. Warm the olive oil in a large skillet over medium heat. Add the panko and cook for 2 to 3 minutes, stirring often, until golden. Transfer the crumbs to a small bowl.
4. Pour the pepper sauce into the same skillet and warm over medium-low heat for 3 minutes. Stir in 1/4 cup of reserved pasta water, adding more as needed for a silky consistency.
5. Add the drained penne and toss until evenly coated and hot. Divide among four bowls, then finish with toasted breadcrumbs and fresh basil.