Cheezy Vegan Chorizo Pasta Bake
Author: Anne Papina
Recipe type: Main
Cuisine: American
Serves: 4-6
- 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
- Preheat oven to 350F.
- Cook the pasta according to the package directions, drain.
- Saute the onion and garlic in the olive oil in a large non-stick frying pan over medium-high heat.
- 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.
- Stir the pasta and ¾ cup of the mozzarella into the chorizo sauce mixture.
- Transfer to a 2.5 quart baking dish, sprinkle the remaining mozzarella over the top. Bake about 30 minutes or until browned and bubbly.
Note--I've added no salt as the chorizo is plenty salty. However, feel free to add salt and pepper to taste.
Recipe by Webicurean at http://blog.webicurean.com/2013/05/26/cheezy-vegan-chorizo-pasta-bake/
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