Anchovy Breadcrumb Pasta
Pasta dishes are always a hit when it comes to quick and satisfying meals. This vegan twist on a classic recipe for Anchovy Breadcrumb Pasta puts a delicious and plant-based spin on a traditional favorite. The briny flavor of anchovies is mimicked using umami-rich ingredients creating a dish that’s flavorful, comforting, and perfect for cozy evenings at home.
Ingredients
Instructions
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Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
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Add the panko breadcrumbs to the skillet and toast them, stirring frequently until golden brown and crispy, about 3-4 minutes.
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In a small bowl, mix together the nutritional yeast, soy sauce, and miso paste until well combined. Pour this mixture into the skillet with the breadcrumbs and stir everything together.
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Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss everything together, adding more pasta water as needed to create a silky sauce that coats the pasta evenly.
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Stir in the chopped parsley and season with salt and pepper to taste.
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Serve the Anchovy Breadcrumb Pasta in bowls, garnished with red pepper flakes if desired.
Nutrition Facts
Serving size: 1 serving- Calories
- 480 kcal
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 450 mg
- Total Carbohydrate
- 70 g
- Dietary Fiber
- 5 g
- Sugars
- 3 g
- Protein
- 15 g
Whether you're a seasoned vegan cook or just looking to incorporate more plant-based meals into your repertoire, this Anchovy Breadcrumb Pasta is sure to become a go-to favorite. The combination of crunchy breadcrumbs, savory umami flavors, and al dente pasta creates a dish that is both simple to make and impressive to serve. Bon appétit!