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This pasta was born from one of those “we gotta clean out the fridge” meals. I hate wasting. I
refuse to do it if I can. So if I have a little of this and little of that, I enjoy getting creative and
discovering new dishes. What was going to be a vegan goulash turned into a Spanish pasta
with sun dried tomatoes, bell peppers and soy chorizo…mmh! I get my soy chorizo from Trader
Joes, though I’m sure it’s available at different stores. 

MBM Spicy Spanish Pasta

Ingredients:

  • 1 box noodles cooked (I used macaroni because it was in my pantry)

  • ½ casing Soy Chorizo

  • 1/2 C sundried tomatoes roughly chopped

  • 1 red bell pepper roughly chopped

  • ⅓ C loosely packed fresh basil

  • 2 cloves garlic finely chopped

  • 1-2 tbsp fresno pepper finely chopped/sliced

  • Olive oil

 

Instructions:  

 

  • In a large saucepan, heat 2 tbsp olive oil on medium-high.

  • Add tomatoes and bell pepper, saute 3-4 min.

  • Add soy chorizo and garlic, saute 5-6 min.

  • Lower heat to medium-low, add another 1-2 tbsp olive oil, a few sips of red wine and basil

  • Stir and taste- I added a bit more red wine here and made use of the oil from my jar of sundried
    tomatoes.. Tomato infused olive oil! I poured a bit of that in. Olive oil is perfectly fine if you’re
    using sun dried tomatoes not from a jar.

  • Add noodles and fresno pepper, mix thoroughly.

  • Lower heat to simmer and let the pasta rest for a few minutes.

 

ENJOY!

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