Chorizo and Red Pepper Pasta

Serves 2
Great, tasty, quick and easy mid-week meal.  Non-vegan friends were amazed that this did not have any meat or dairy in it!   Fooled ‘em again.

Ingredients:
1 onion, chopped
1 tblsp olive oil
2 cloves garlic, finely chopped
6oz vegan chorizo, sliced (in fact it crumbled) (we used Trader Joe’s Soy Chorizo)
1 roast red pepper, chopped
14oz can whole plum tomatoes
2 sprigs fresh thyme
2 bay leaves
sea salt
black pepper
1tsp paprika (optional) (we found the chorizo was already quite spicy, but added the extra heat anyway )
8oz pasta (we used fusilli)
vegan parmesan (we used Follow Your Heart Parmesan Style Shredded Cheese Alternative)

1.    Gently heat the olive oil in a fry pan
2.    Add the chopped onion and stir fry for a few minutes, until translucent
3.    Add the chopped garlic and fry a few more minutes, don’t allow to burn
4.    Add the chorizo and pepper, fry a few more minutes until browned off a bit
5.    Add the canned tomatoes, (crushing them with a wooden spoon), bay, thyme, paprika (if using) and season with salt and pepper.  Simmer until all the liquid has gone
6.    Meanwhile, cook the pasta in boiling water until al dente
7.    Once the pasta is done and sauce thickened, drain the pasta and combine the two.  Mix well until all the pasta is coated
8.    Serve with vegan parmesan sprinkled on top

Enjoy!