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Crispy Artichoke Rotini with Charred Pepper Ragout & Parmesan
2 or 4 Serving Dinner

Crispy Artichoke Rotini

with Charred Pepper Ragout & Parmesan

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
610
FAT
10g
CARBOHYDRATES
127g
PROTEIN
37g

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INGREDIENTS

  1. 5 garlic cloves
  2. 1 red bell pepper
  3. 1 yellow bell pepper
  4. 1 jalapeño pepper
  5. 4 oz grape tomatoes
  6. 13.75 oz artichoke hearts
  7. 8 oz Banza® pasta
  8. 1 tbsp vegan parmesan
  9. 1 tbsp + 2 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Food processor, Baking sheet, Large pot
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
610
FAT
10g
CARBOHYDRATES
127g
PROTEIN
37g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Peel the garlic. Trim and deseed the red bell pepper and yellow bell pepper, and chop into large pieces. Trim, deseed, and roughly chop the jalapeño.

2
Char the vegetables

Position oven rack in the middle of the oven. Set oven to broil on high. Place peeled garlic, chopped red and yellow bell peppers, as much chopped jalapeño as you’d like, and grape tomatoes on a baking sheet. Add 2 tsp vegetable oil, ½ tsp salt, and ¼ tsp pepper, and toss. Broil until peppers are charred, 8 to 10 minutes. TIP: All broilers are different. Watch carefully to ensure that the food doesn’t burn.

3
Cook the pasta

Once the water is boiling, add pasta and stir. Cook until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Rinse pasta with cool water to stop the cooking process. TIP: We will use this pot again in step 6.

4
Blend the ragout

Add charred vegetables and ½ tsp salt to a food processor and pulse until evenly chopped, 3 to 5 pulses. TIP: We will use the baking sheet again.

5
Broil the artichoke hearts

Drain artichoke hearts and pat dry. Place on the baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Broil until crispy, 6 to 8 minutes.

6
Serve

Return the large pot to medium heat, add charred pepper ragout, and bring to a simmer. Add cooked pasta, reserved pasta water, and just 2 tsp parmesan. Cook until heated through, 3 to 4 minutes. Divide rotini pasta with charred pepper ragout between large bowls. Top with crispy artichoke hearts and remaining parmesan. Bon appétit!

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