*If you want a soy free chorizo, try my Raw Nut Chorizo.
Yields: 2 servings
2 cups brown rice penne pasta (or whatever you have on hand)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. coconut oil
1 tsp. garlic oil
5 cups filtered water (for cooking pasta)
1/4 cup carrot, diced (about one large carrot)
1 medium zucchini, diced
1/2 cup broccoli florets
1 medium sweet yellow pepper, seeded and diced
21/2 cups tomato pasta sauce
1/4 cup vegan soy chorizo
chopped cilantro and basil to taste (for garnish)
* Feel free to use your favorite veggies or whatever you have on hand. This dish works well with mushroom, squash, asparagus, broccolini, eggplant, brussel sprouts, peas, corn, etc.
1. In a medium skillet, add 1 tsp coconut oil and bring to medium-high heat. Add carrot, zucchini, and broccoli and sweet yellow pepper. Lightly saute. This will take about 2-4 minutes. Lower to medium-low heat.
2. Add vegan soy chorizo and tomato based pasta sauce. If you want it really beefy, add more chorizo. Stir well and keep on medium-low heat for serving temperature. Vegetables will continue to soften while you cook the pasta.
3. In a large saucepan, bring 5 cups water to boil - salt your water with Himalayan salt or sea salt as it will aid in the water boiling and will flavor the pasta. When water is at a rapid boil, add the pasta and cook uncovered. Rice pasta tends to stick so give it a stir every couple minutes (especially when first added to water) to prevent clumping. Rice pasta cooks very quickly and will be done in about 7 - 10 minutes. Drain pasta, rinse with cool water and return to sauce pan. Add garlic oil, salt and pepper and stir. The oil will continue to prevent sticking and will help the pasta maintain its shape. Add pasta to"Beefy" pasta sauce and mix well.
To serve: Plate the pasta and top with freshly chopped basil and cilantro and Parmesan Cheese. Enjoy!