Castner’s Vegan Chorizo Pasta

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I just made this up and love it!

Prepare brown rice pasta. Fusilli or spaghetti or whatever you like. I boil that in salted water for 8 to 9 minutes. You want it just a little bit al dente because you’re going to add it to the sauce and cook it more so you don’t want it to get too mushy. 

Pace your self through the next steps-

Sauté about five or six cloves of garlic dice up as much onion as you want. I use vegetable broth instead of oil. Do this for about two minutes.

Toss in a cup of sliced baby Bella mushrooms. Season with ancho chili powder, cumin and garlic powder. Give that about two minutes.

Add a 5 inch or so segment of vegan chorizo. I like the one from Trader Joe’s. Crumble in.

Add some bottled roasted red peppers. I like the Cento brand. Put in as much as you want are usually use about a quarter of a bottle.

Add half a can of fire roasted tomatoes.

By now your pasta should be done. I don’t drain it I just pick it up clump by clump and put it in the sauce. I make sure I get in some of that pasta water. I have no idea why but all of the chefs seem to do it LOL.

Stir that for a couple of minutes and then plate it up! I also like to add a small palm size batch of vegan mozzarella. I fold that in to the middle of the pasta so It melts. I cut up some fresh basil on top of it. And you are ready to eat!