30-Minute Pasta with Roasted Red Pepper Sauce (No Cream!)

Ingredients

• 1 pound dried pasta (I like penne or rigatoni)
• 2 Tablespoons extra virgin olive oil
• 200 grams yellow onion (or shallot) (1 medium onion, diced)
• kosher salt (to taste, throughout cooking)
• 4-5 cloves garlic (minced)
• 1/8 teaspoon white pepper
• 1/4 teaspoon smoked paprika
• 1/8-1/4 teaspoon red pepper flakes
• 1/4 cup liquid from beans (aquafaba) (see notes)
• 6 ounces cannellini beans
• 12 ounces roasted red peppers (see notes)
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons unsalted butter (vegan, if needed) (optional)
• 1/2 cup pasta water
• grated parmesan cheese (for garnish)
• fresh basil (for garnish)

Instructions

1. 1

   Pace a large pot of salted water on the stove for the pasta. Cook the pasta just under al dente, according to package directions, and set out a measuring cup to collect pasta water.

2. 2

   Meanwhile, heat a large skillet over medium-high heat and add oil. Saute the onion with a generous pinch of kosher salt for 3-4 minutes.

3. 3

   Reduce heat to medium-low, add garlic and spices, and saute for about a minute, stirring frequently. Be sure the garlic doesn't burn.

4. 4

   To a blender, add the bean liquid and beans, roasted red pepper, and the sauteed onion mixture. Blend on high for 1-2 minutes until smooth. Add fresh lemon juice and pulse a few times to mix in, then taste test and add additional salt if needed.

5. 5

   Transfer the sauce back to the skillet and heat on medium-low until just simmering. If desired, add butter to melt. Stir in pasta water and add pasta, cooking it all together for 1-2 minutes until pasta is al dente.

6. 6

   Serve with grated Parmesan cheese and fresh basil. Enjoy!