Pasta & White Beans with Roasted Red Pepper Sauce relies on pantry ingredients to pull together a meal packed with delicious flavor and textures. 

If you have never topped your pasta with toasted breadcrumbs, this is your sign to give it a try. I love texture, and crisp, crunchy, golden toasted breadcrumbs take even the most simple weeknight pasta dish over the top. I like panko breadcrumbs for extra crispiness, and I like to season them with Italian seasoning and garlic powder. It’s kind of like getting the crispy toasted topping of a casserole in way less time!

I first posted this Roasted Red Pepper Sauce a year ago. When late winter/early spring rolls around, and there’s not a lot of fresh produce to be had locally, I turn to my pantry. The Roasted Red Pepper Sauce uses jarred roasted red peppers and handful of other ingredients that I keep on hand regularly to add quick flavor to meals, like sun-dried tomatoes, garlic, and red wine vinegar. 

Use your favorite short-cut pasta here - whatever is in the pantry. Or use a long noodle like fettuccine or spaghetti - it’s all good! Tender pasta, with creamy cannellini beans, coated in this rich, tangy sauce and finished with golden crispy breadcrumbs - this is a weeknight meal that has comfort written all over it. 

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