SPICY CHORIZO Pasta ๐Ÿ’š

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SPICY CHORIZO Pasta ๐Ÿ’š

Is there anything more comforting than a big bowl of creamy pasta with a spicy kick?๐Ÿ‘Œ๐Ÿ’ฏ๐Ÿ˜

And if thatโ€™s not reason enough to make it, the sauce is an absolute winner as itโ€™s deliciously healthy with so many roasted vegetables, silken tofu and nutritional yeast

Ingredients
Serves 4-6

300g pasta
1 white onion
1 small butternut squash
1 red pepper
2 handfuls cherry tomatoes
1 head of garlic, halved
3 tspn paprika
1/2 tspn chilli flakes
1 carton silken tofu
4 tbspn nutritional yeast
300 ml vegetable stock or pasta water
3 vegan chorizo sausages

Method
- heat your oven to 180*
- peel and chop the vegetables into large cubes and place on a baking - add a few glugs of olive oil or spray oil, and cover with the paprika and chilli flakes , mixing in with a spoon or your hands to coat the vegetables thoroughly
- Season the vegetables with salt and pepper, add the half head of garlic (wrapped in foil with extra olive oil) and roast in the oven for 30-40 minutes until the vegetables are tender
- Add the vegetables to your food processor/blender, squeeze the roasted garlic cloves out of their skin and add to the vegetables
- Add the tofu, nutritional yeast and some of the stock and blend until smooth
- Check the consistency and add more stock if needed until you have a sauce that will pour freely
- Meanwhile cook your pasta according to the instructions
- Drain the pasta, and tip it back into the pan
- Pour the sauce over the pasta and mix to combine
- meanwhile, take the sausage meat from their skins and crumble into a frying pan, stirring until cooked and crispy
- Serve the pasta, scattered with the crispy chorizo sausages and garlic bread - enjoy ๐Ÿ˜Š
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