For me, that something is a jar of roasted red peppers. Lately I’ve been turning roasted red peppers into pantry pasta sauce: flavorful, thick, creamy, and (almost accidentally) totally vegan, thanks to the inclusion of a can of white beans and some starchy pasta water. Mashed white beans for creaminess + roasted red peppers for sweetness = a killer pantry one-two punch. Finally, you’ll add your pasta water bit by bit on a lower heat, stirring and mashing as you go, until creamy and combined. On top of the rich and saucy pasta, a hearty sprinkling provides just the right amount of texture and a fresh bite to boot.
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