1400 700 vegan crispyartichoke rotiniwithcharred pepperragout horizontal

Crispy Artichoke Rotini

with Charred Pepper Ragout & Parmesan

dinner

Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Soy-Free Italian Pasta Dinner Jalapeño Red Pepper Tomatoes Vegan Cheese Yellow Pepper
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
560
FAT
9g
CARBOHYDRATES
117g
PROTEIN
35g

MAIN 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. 8 oz Banza® rotini pasta
  7. 13.75 oz artichoke hearts
  8. 1 tbsp vegan parmesan
  9. 1 tbsp + 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Food processor
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

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

2
Char the vegetables

Position a rack in the middle of the oven and set oven to broil on high. Place garlic, chopped red bell pepper, chopped yellow bell pepper, as much of the chopped jalapeño as you’d like, and grape tomatoes on a baking sheet. Toss with 2 tsp vegetable oil, ½ tsp salt, and ¼ tsp pepper. Broil until peppers are charred, 8 to 10 minutes.

3
Cook the pasta

Once the water is boiling, add rotini pasta and stir. Cook until al dente, 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta. Rinse pasta with cool water to stop the cooking process.

4
Blend the ragout

Add the charred vegetables and ½ tsp salt to a food processor and pulse until evenly chopped, 3 to 5 pulses.

5
Broil the artichoke hearts

Drain the artichoke hearts and pat dry with a clean kitchen towel. 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 the charred pepper ragout, and bring to a simmer. Add cooked rotini pasta, reserved pasta water, and just 2 tsp parmesan. Cook until heated through, 3 to 4 minutes. Divide the rotini pasta with charred pepper ragout between large, shallow bowls. Top with crispy artichoke hearts and remaining parmesan. Enjoy!