Pin 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 vegan pasta bake has become a favorite in my kitchen for its bold 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
- 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.
Pin This recipe always brings my family together for a warm and satisfying meal.
Notes
For extra heat, add more chili flakes or a diced jalapeño. Serve with a crisp green salad and crusty bread. Pairs well with 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
Per serving: 480 calories, 14 g total fat, 66 g carbohydrates, 19 g protein
Pin This spicy vegan chorizo baked pasta is both satisfying and simple, making it perfect for any weeknight dinner.
Recipe Questions
- → What type of pasta works best?
Use rigatoni or penne for hearty shapes that hold the sauce well during baking.
- → How spicy is this dish?
The heat comes from chili flakes and smoked paprika, which can be adjusted to taste for a milder or bolder flavor.
- → Can I substitute the vegetables?
Yes, eggplant or mushrooms work great and add different textures and flavors to the bake.
- → What do I use instead of vegan mozzarella?
Nutritional yeast adds a cheesy note, and you can increase it or use plant-based cheese alternatives to suit your preference.
- → How can I make it gluten-free?
Simply swap rigatoni or penne with your favorite gluten-free pasta to keep the dish accessible.