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 has become a family favorite, bringing warmth and spice to our dinner table on cozy evenings.
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 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.
Save This dish always brings us together, sharing spicy warmth and comforting flavors that satisfy everyone.
Notes
For extra heat add more chili flakes or a diced jalapeño. Substitute other vegetables such as eggplant or mushrooms as desired. Serve with a crisp green salad and crusty bread. Pairs well with a chilled Spanish rosé or sparkling water with lemon.
Required Tools
Large pot, colander, large skillet, baking dish (approx 20x30 cm), knife and chopping board, grater.
Nutritional Information
Calories 480, Total Fat 14 g, Carbohydrates 66 g, Protein 19 g per serving.
Save Enjoy this spicy vegan pasta bake as a comforting and hearty meal that everyone will love.
Recipe FAQs
- → Can I use other pasta shapes for this dish?
Yes, rigatoni or penne are recommended, but other tube-shaped pastas like penne rigate or ziti work well to hold the sauce.
- → How can I adjust the spice level?
Modify chili flakes to taste or add diced jalapeños to increase heat without overpowering the other flavors.
- → What vegetables complement this dish?
Red bell peppers, zucchini, and red onions are great, but eggplant or mushrooms can also enhance the texture and taste.
- → Is there a recommended bake time?
Bake for 15-20 minutes until topped with melted vegan mozzarella is golden and bubbling for the best texture.
- → What wine pairs well with this pasta bake?
A chilled Spanish rosé complements the smoky spices and richness of the dish nicely.