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.
I have always enjoyed combining bold flavors in plant-based dishes and this baked pasta quickly became a family favorite on chilly 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°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.
Save This recipe brings the family together around the table enjoying a wholesome and tasty meal.
Notes
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
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.
Save This spicy vegan chorizo baked pasta is a delightful dish that satisfies cravings and supports a healthy lifestyle.
Recipe Questions & Answers
- → What pasta types work best for this dish?
Dried rigatoni or penne are ideal as they hold sauces well and bake evenly.
- → How spicy is the pasta bake?
The heat comes from chili flakes and smoked paprika, which can be adjusted to taste or intensified with jalapeño.
- → Can I substitute the vegetables?
Yes, eggplant or mushrooms can be used instead of bell pepper and zucchini for variation.
- → What is the purpose of nutritional yeast in the topping?
Nutritional yeast adds a cheesy, umami flavor and complements the vegan mozzarella for a rich finish.
- → How do I avoid soggy pasta when baking?
Cooking pasta just until al dente and stirring it well into the sauce before baking help maintain texture.