Vegan Chorizo Pasta

glueandglitter.com

Chris mcmahan

My recipes are all vegan

subheading: For the cream sauce:

½ cup cashews - soaked in hot water for 10 to 15 minutes, then drained

⅓ cup water - NOT the soaking water

1 tablespoon lemon juice

salt and black pepper - to taste

subheading: For the vegan chorizo:

½ a medium onion - peeled and cut into big chunks. You can use red or sweet onion.

½ cup walnuts

3 cloves of garlic

15 ounce can of chickpeas - drained and rinsed

2 tablespoons chili powder

1 tablespoon red wine vinegar

2 teaspoons ground cumin

1 teaspoon chipotle chili powder

1 teaspoon ground coriander

¾ teaspoon salt

pinch of cinnamon

pinch of cloves

1 tablespoon olive oil

subheading: For the chorizo pasta:

2 cups pasta - use shells, penne, or other bite-sized pasta

1 tomato - diced

12 ounces frozen spinach - thawed and drained

1 cup frozen corn - thawed

Directions at glueandglitter.com

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