SWEET SPAGHETTI WITH CHORIZO (MEATLESS)
When two food cultures clash into one plate, you'll be surprised how this Sweet Spaghetti is simply made!
Ingredients
- 1 lbs cooked Angel Hair Pasta
- 1 bag Meatless Chorizo Crumbles
- ½ Jar or 12 oz Low Sodium Prego Traditional
- 5 tablespoons Jufran Banana Sauce
- 2 tablespoons chopped sweet onions
- 2 tablespoons minced garlic
- ½ teaspoon Smoked Paprika Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 2 tablespoon Coconut Sugar
- 1 cup of your favorite shredded cheeses + 1/2 cup reserved for toppings
- Extra Virgin Olive Oil for frying
- 1 cup of #GRATEFUL
Instructions
- Boil Angel Hair Spaghetti according to package and drain. Save a little pasta water or add 1 tbsp of oil to prevent clumping. Set aside.
- In a sauce pan, heat oil over medium high heat. Saute garlic and onions for a few minutes until tender. Sprinkle in the sugar, paprika, garlic, and onion powders. Add the meatless chorizo and cook for about 5 minutes or until browned and cooked well.
- Lower the heat. Add the spaghetti sauce and banana sauce. Simmer for 3 minutes, stirring occassionally. Turn the heat off. Mix in the shredded cheeses and mix well.
- Plate your spaghetti, top off with the chorizo spaghetti sauce, then sprikle the reserved shredded cheeses on top. Serve immediately.
Notes
- You may mix the spaghetti and sauce together to make it flavorful,
- Can be stored in a sealed container up to 3 days in the refridgerator.
- Substitute the cheeses with vegan cheeses to make it Vegan
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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