with Crispy Artichoke Hearts & Charred Pepper Ragout
- 5 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red Fresno chile
- 4 oz cherry tomatoes
- 6 oz fusilli pasta
- 7 oz artichoke hearts
- 1 tbsp vegan parmesan
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large pot
- Baking sheet
- Food processor
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.
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.
Drain and rinse the artichoke hearts. 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.
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.
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.
Divide the fusilli pasta between large shallow bowls. Top with remaining charred pepper ragout and crispy artichoke hearts. Sprinkle with the remaining parmesan. Enjoy!