Cheezy Vegan Chorizo Pasta Bake

by Anne Papina on May 26, 2013

Cheezy Vegan Chorizo Pasta Bake | Webicurean

I had intended my Memorial Day post to be about barbecue. Serious barbecue. We’re talking a whole hog. I had all the pictures lined up, but the instructions, which are admittedly a bit involved, didn’t quite come together before I took off for Camp Blogaway.  So, here I am, on the eve before my road trip, writing about this easy cheezy vegan chorizo pasta bake instead. It’s all good, as you’re gonna love this recipe. I’ve learned you can never go wrong with creamy cheesy pasta dishes!

This all came together quite by accident. I had picked up Trader Joe’s Soy Chorizo on a whim, without giving much thought to how I would use it. Soon enough, an evening arrived where the day had otherwise escaped me, and dinner wasn’t even on my radar. As I pulled the various items out of the fridge, a plan started to take shape. Saute a little onion and garlic, toss in the chorizo, some spinach, and voila! The end result was a hit and was requested again the following week–hey, could you make that cheesy Mexican pasta dish again? Sure!

Hope you’re enjoying the long weekend, and I’m sure I’ll be reporting back next week on all my crazy Camp Blogaway adventures.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Saute the onions and garlic in the olive oil.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Add the chorizo, and cook a few additional minutes.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Stir in the spinach, spices, and tomato sauce and heat through.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Toss the chorizo sauce with the pasta and 3/4 cup of the mozzarella.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Spread into a baking dish and top with the remaining mozzarella. Bake for about 30 minutes or until hot and bubbly.

Cheezy Vegan Chorizo Pasta Bake | Webicurean

Dig in!

Here’s the printable version:

Cheezy Vegan Chorizo Pasta Bake
 
Prep time
Cook time
Total time
 
This cheezy vegan chorizo pasta bake comes together in a pinch and is rich, creamy, and a little bit spicy.
Author:
Recipe type: Main
Cuisine: American
Serves: 4-6
Ingredients
  • 12 oz fusilli or elbow macaroni
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3-4 cloves garlic, minced
  • 1 12-oz package Trader Joe’s Soy Chorizo
  • 1 10 oz package frozen chopped spinach, thawed
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 15 oz can tomato sauce
  • 1 cup Trader Joe’s Vegan Mozzarella Style Shreds
Instructions
  1. Preheat oven to 350F.
  2. Cook the pasta according to the package directions, drain.
  3. Saute the onion and garlic in the olive oil in a large non-stick frying pan over medium-high heat.
  4. When the onion starts to brown, add the chorizo. Cook for a few minutes then stir in the spinach, spices, and tomato sauce to heat through.
  5. Stir the pasta and ¾ cup of the mozzarella into the chorizo sauce mixture.
  6. Transfer to a 2.5 quart baking dish, sprinkle the remaining mozzarella over the top. Bake about 30 minutes or until browned and bubbly.
Notes
Note–I’ve added no salt as the chorizo is plenty salty. However, feel free to add salt and pepper to taste.

 

 

{ 5 comments… read them below or add one }

Paula @ Vintage Kitchen Notes June 9, 2013 at 4:13 am

This looks mouth watering Anne! Though I would probably use pork chorizo…lol!
Paula @ Vintage Kitchen Notes recently posted..Blueberry Tangerine Muffins – sugar and dairy free #SundaySupperMy Profile

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Anne Papina June 9, 2013 at 7:45 am

lol it *is* tempting to try it that way! The vegan chorizo isn’t exactly low fat anyway!

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Sue June 20, 2013 at 5:15 pm

Do you cook the pasta first, or add dry pasta?

Reply

Sue June 20, 2013 at 5:16 pm

Um, never mind. :/

Reply

Anne Papina June 20, 2013 at 6:15 pm

No worries! Looking back through the post, I should probably make that clearer in the instructions under the pictures!

Reply

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