Creamy Chorizo Pasta

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 4

INGREDIENTS

9.6 oz chickpea pasta

1 cup fingerling potatoes, chopped

1 cup cherry tomatoes, halved

2 vegan chorizo sausages, I use simple truth

14 oz. canned full fat coconut milk

1 tsp. minced garlic

1 tbsp. extra virgin olive oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 tsp. salt

1 tsp. black pepper

1/2 tsp.dried rosemary

1 tsp. peperoncino or paprika

1/4 cup nutritional yeast

1 small bunch of fresh parsley

DIRECTIONS

1. Bring water to a boil and cook pasta according to package directions.

2. Heat the olive oil in a large pot or skillet over medium-high heat.. Add the diced potatoes, rosemary, and sauté for 3 minutes, add the sliced chorizo for another 3 minutes, and the tomatoes and minced garlic be careful not to let it burn (about 2 minutes).

2. Add the canned coconut milk, the nutritional yeast, and all the spices to the pot and bring to a boil, then cover and let simmer for 10 minutes. Stir the pot a few times to prevent anything from sticking to the bottom.

3. Once the pasta is cooked and rinsed, add it to the simmering mixture, fold in the pasta, and stir in the parsley.

4. Optional: Garnish with some additional parsley and cherry tomatoes. Serve and enjoy!