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 household for its rich flavors and easy preparation.
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
- Preheat:
- Preheat your oven to 200°C (400°F).
- Cook pasta:
- 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.
- Brown chorizo:
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add vegan chorizo slices and cook for 3 to 4 minutes until browned. Remove and set aside.
- Sauté vegetables:
- In the same skillet, add onion, garlic, bell pepper, and zucchini. Sauté for 5 to 7 minutes until softened.
- Make sauce:
- Stir in passata, tomato paste, smoked paprika, chili flakes, oregano, cumin, salt, and pepper. Simmer for 5 minutes to allow flavors to meld.
- Combine:
- Add the cooked pasta and vegan chorizo to the sauce. Toss everything together until well combined.
- Assemble:
- Transfer the mixture to a lightly oiled baking dish. Sprinkle with vegan mozzarella and nutritional yeast.
- Bake:
- Bake for 15 to 20 minutes until the top is golden and bubbling.
- Rest and garnish:
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Pin It This dish brings the family together especially on cozy weekend dinners.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal.
Storage
Store leftovers covered in the refrigerator for up to 3 days or freeze for longer keeping.
Allergen Information
Contains gluten from pasta and soy commonly found in vegan chorizo and cheese. Check labels to avoid allergens.
Pin It This spicy vegan chorizo baked pasta is sure to please both vegans and meat-eaters alike with its bold flavors and comforting texture.
Questions About This Recipe
- → What type of pasta works best in this dish?
Dried rigatoni or penne hold the sauce well and maintain a firm texture when baked.
- → How can I increase the heat level?
Add extra chili flakes or diced jalapeño to the sauce before baking for a spicier kick.
- → Can I substitute vegetables in the bake?
Yes, eggplant or mushrooms make great alternatives or additions for varied flavors and textures.
- → What is the best way to brown the vegan chorizo?
Sauté the sliced vegan chorizo in olive oil over medium heat for 3-4 minutes until nicely browned to enhance flavor.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.