Chorizo Noodle Kaboodle

When the little vegan was a couple years old we lived with my parents for a short period while we were between houses. My mom made a pasta dish that we all liked. Hubby named it Noodle Kaboodle which instantly made it more fun for the little vegan to eat. My mom taught Hubby how to make it and he has changed it just a little each time.

Tonight I was craving it so working with what we had he threw together the version below. This rendition was a bit too spicy for the little one but us big kids loved it. Another benefit of this dish, as with many of Hubby’s it is super easy and dinner was done in less than 30 minutes!

Ingredients:
1 cup water
2 cups dry penne
1 cup frozen corn
25 oz jar of marinara
12 oz pico de gallo
12 oz soy chorizo
1 cup sliced frozen bell peppers

Throw all ingredients in pot in order above. Bring to boil. Lower to medium. Cover and cook for 20 minutes stirring occasionally.

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2 Responses to Chorizo Noodle Kaboodle

  1. Curly Haired Chicas Health Quest says:

    While I do try to stay away from processed foods, I do really enjoy soy chorizo on occasion! 🙂 I’m looking forward to trying this recipe! Thank you.

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