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
