Save 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 pasta bake quickly became a family favorite for its spicy kick and creamy texture.
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℃ (400℉).
- 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 34 minutes until browned. Remove and set aside.
- Step 4:
- In the same skillet, add onion, garlic, bell pepper, and zucchini. Sauté for 57 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 1520 minutes, until the top is golden and bubbling.
- Step 9:
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Save This recipe has brought us together often, especially on cozy weekend dinners with friends.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal. Pairs well with a chilled Spanish rosé or sparkling water with lemon.
Variations
For extra heat, add more chili flakes or a diced jalapeño. Substitute other vegetables such as eggplant or mushrooms as desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Save This spicy vegan chorizo baked pasta is sure to satisfy both vegan and non-vegan guests alike.