High Protein Creole Pasta

High Protein Creole Pasta

by @_empresseeats

  • 2 tablespoon avocado oil
  • 2 cups ground plantbased chorizo
  • 1 Cup fresh or frozen spinach
  • 1 onion chopped
  • 1/2 cup bell peppers chopped
  • 5 large garlic cloves, chopped
  • 3 sprigs of thyme
  • 1/2 tablespoon dried oregano
  • 2tsp dried Basil
  • 3tsp crushed red pepper
  • 1tbs garlic powder
  • 2tsp smoked paprika
  • 3tsp Tony’s creole seasoning
  • 3cups veggie stock (check reels)
  • 2tbs Stockeld Cream Cheese Original
  • ⅓ cup Miyokos mozzarella
  • 2tbs seamoss gel (optional)
  • 1 cup of chickpea pasta
  • Salt and pepper to taste
  • 3 tbs chorizo to garnish
  • Bring a large pot of vegetable stock to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve 2 cups of pasta water before draining.
  • Heat the avocado oil,in a cast iron pan or pot and fry the chorizo for 4-5 minutes over medium heat, until it’s gets nice and crispy
  • Add the onions and sauté until translucent . Then your garlic continue to cook for 2 minutes until fragrant
  • Add your bell peppers until slightly softened stir to combine
  • Add your thyme
  • Slightly toast your creole seasoning mix until fragrant
  • Add Stockeld cream cheese
  • Add 1/4 cup veggie stock and spinach
  • Add your pasta , crumbled chorizo and mozzarella cheese stir to combine
  • Add your seamoss gel and pasta water mix and turn down heat to low with a top for minutes to let reduce
  • Plate and top with crumbled chorizo

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