Baked Fusilli with Artichoke Lemon Cream and Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Bring a large pot of water to a boil and add the salt. Cook the fusilli 2 minutes less than the package directions so it stays al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.

3. 3

   While the pasta cooks, heat 15 ml / 1 tbsp olive oil and the butter in a wide skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   Add the all-purpose flour and stir for 1 minute to form a smooth base. Gradually pour in the milk and then the vegetable broth, whisking to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens slightly.

5. 5

   Add the artichoke hearts, lemon zest, lemon juice, black pepper, and red pepper flakes if using. Cook for 2 minutes. Stir in 60 g / 2/3 cup of the grated Parmesan and half of the parsley, mixing until the cheese melts.

6. 6

   Transfer the sauce mixture to a blender or use an immersion blender and blend briefly just until creamy but still slightly textured. If it is too thick, add a little of the reserved pasta water.

7. 7

   Toss the drained fusilli with the sauce in the skillet or in a large bowl, making sure the pasta is evenly coated. Adjust salt if needed.

8. 8

   In a small bowl, combine the breadcrumbs with the remaining 15 ml / 1 tbsp olive oil, the remaining 30 g / 1/3 cup Parmesan, and the rest of the parsley.

9. 9

   Transfer the pasta to the prepared baking dish and scatter the breadcrumb mixture on top. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the top is golden and crisp.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle. Serve hot.