# Components:
→ Pasta
01 - 12.35 oz dried rigatoni or penne
02 - Salt, for boiling
→ Vegan Chorizo & Vegetables
03 - 8.82 oz vegan chorizo, sliced
04 - 1 red bell pepper, diced
05 - 1 zucchini, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 tbsp olive oil
→ Sauce
09 - 1.69 cups passata (sieved tomatoes)
10 - 2 tbsp tomato paste
11 - 1 tsp smoked paprika
12 - 1/2 tsp chili flakes (adjust to taste)
13 - 1 tsp dried oregano
14 - 1/2 tsp ground cumin
15 - Salt and black pepper, to taste
→ Topping
16 - 2.12 oz vegan mozzarella, grated
17 - 2 tbsp nutritional yeast
18 - Fresh parsley, chopped (optional)
# Method steps:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 2 minutes less than package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add vegan chorizo slices and cook for 3 to 4 minutes until browned. Remove from skillet and keep aside.
04 - In the same skillet, add onion, garlic, bell pepper, and zucchini. Sauté for 5 to 7 minutes until softened.
05 - Stir in passata, tomato paste, smoked paprika, chili flakes, oregano, cumin, salt, and black pepper. Simmer for 5 minutes to blend flavors.
06 - Add the cooked pasta and browned vegan chorizo to the sauce. Toss thoroughly until evenly combined.
07 - Transfer the mixture to a lightly oiled baking dish. Evenly sprinkle vegan mozzarella and nutritional yeast on top.
08 - Place in the preheated oven and bake for 15 to 20 minutes until the topping is golden and bubbling.
09 - Allow the bake to rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
