Pin It A hearty, flavor-packed pasta bake featuring spicy vegan chorizo, roasted vegetables, and a creamy tomato sauce, perfect for a comforting plant-based meal.
This dish quickly became a favorite in my house for its bold spices and creamy texture that everyone enjoys.
Ingredients
- Pasta: 350 g dried rigatoni or penne, Salt for boiling
- Vegan Chorizo & Vegetables: 250 g vegan chorizo sliced, 1 red bell pepper diced, 1 zucchini diced, 1 small red onion finely chopped, 2 cloves garlic minced, 1 tbsp olive oil
- Sauce: 500 ml passata (sieved tomatoes), 2 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp chili flakes (adjust to taste), 1 tsp dried oregano, 1/2 tsp ground cumin, Salt and black pepper to taste
- Topping: 60 g vegan mozzarella grated, 2 tbsp nutritional yeast, Fresh parsley chopped (optional)
Instructions
- Step 1:
- Preheat your oven to 200°C (400°F).
- Step 2:
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente (2 minutes less than package instructions). Drain and set aside.
- Step 3:
- While pasta cooks heat olive oil in a large skillet over medium heat. Add vegan chorizo slices and cook for 3 4 minutes until browned. Remove and set aside.
- Step 4:
- In the same skillet add onion garlic bell pepper and zucchini. Sauté for 5 7 minutes until softened.
- Step 5:
- Stir in passata tomato paste smoked paprika chili flakes oregano cumin salt and pepper. Simmer for 5 minutes to allow flavors to meld.
- Step 6:
- Add the cooked pasta and vegan chorizo to the sauce. Toss everything together until well combined.
- Step 7:
- Transfer the mixture to a lightly oiled baking dish. Sprinkle with vegan mozzarella and nutritional yeast.
- Step 8:
- Bake for 15 20 minutes until the top is golden and bubbling.
- Step 9:
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Pin It My family always looks forward to this dish especially when paired with a crisp green salad and crusty bread.
Required Tools
Large pot Colander Large skillet Baking dish (approx. 20x30 cm) Knife and chopping board Grater
Allergen Information
Contains Gluten (from pasta) Soy (commonly found in vegan chorizo and cheese). Check labels for traces of nuts or other allergens in vegan chorizo and cheese.
Nutritional Information
Calories 480 Total Fat 14 g Carbohydrates 66 g Protein 19 g per serving.
Pin It This spicy vegan chorizo baked pasta is sure to become a staple in your recipe collection for its rich flavor and easy preparation.
Recipe Questions & Answers
- → How can I add more heat to this pasta bake?
Increase the amount of chili flakes or add diced jalapeños when cooking the sauce to boost the spiciness.
- → What pasta types work best in this dish?
Rigatoni or penne hold the sauce well and maintain texture after baking, making them ideal choices.
- → Can I substitute the vegetables used here?
Yes, vegetables like eggplant or mushrooms can replace or complement the bell pepper and zucchini for different flavors.
- → What makes the sauce creamy without dairy?
The passata combined with tomato paste, nutritional yeast, and vegan mozzarella delivers a rich and creamy texture.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.