Fusilli Pasta with Crispy Artichoke Hearts & Charred Pepper Ragout

Fusilli Pasta

with Crispy Artichoke Hearts & Charred Pepper Ragout

VIEW WEEKLY MENUS
dinner

Dinner Pasta Italian Soy-Free Nut-Free Summer Recipes Spring Recipes Fall Recipes Comfort Foods
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
420
FAT
3g
CARBOHYDRATES
86g
PROTEIN
15g

MAIN INGREDIENTS

  1. 5 cloves garlic
  2. 1 red bell pepper
  3. 1 yellow bell pepper
  4. 1 red Fresno chile
  5. 4 oz cherry tomatoes
  6. 6 oz fusilli pasta
  7. 7 oz artichoke hearts
  8. 1 tbsp vegan parmesan
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: Wheat
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Prepare the vegetables
Bring a large pot of salted water to boil for the pasta. Peel the garlic. Trim and deseed the red and yellow bell peppers, and chop into 1 inch pieces. Trim and roughly chop the Fresno chile.
2
Char the vegetables
Set the oven to broil on high. Add the garlic, chopped red and yellow peppers, as much of the Fresno chile as you like, and cherry tomatoes to a baking sheet. Toss with 2 tsp olive oil, and ½ tsp of both salt and pepper. Broil on the middle rack until the peppers are charred and tender when pierced with a fork, about 8 to 10 minutes.
3
Cook the fusilli
Add the fusilli pasta to the boiling water and stir. Cook until al dente, about 7 to 9 minutes. Reserve ½ cup of the pasta water and drain the pasta.
4
Blend the ragout
Add the charred vegetables to a food processor and pulse until evenly chopped, about 3 to 5 pulses. Season liberally with salt and pepper. Clean the baking sheet. Drain and rinse the artichoke hearts and add to baking sheet. Toss with 1 tsp olive oil and a pinch of salt and pepper, and broil on the middle rack until crispy, about 6 to 8 minutes.
5
Finish it up
Return the large pot to medium heat and add ¾ of the charred pepper ragout. Once it’s simmering, add the fusilli pasta and stir to combine. Add the reserved pasta water and just 2 tsp of parmesan. Cook fusilli, stirring frequently, until heated through, about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper.
6
Serve
Divide the fusilli pasta between large shallow bowls. Top with remaining charred pepper ragout and crispy artichoke hearts. Sprinkle with the remaining parmesan. Enjoy!