Zesty Loaded Pasta with Vegan Chorizo


This pasta had its inception with the purchase of tromboncini squash seed (Trombetta di Albenqa) from Renée’s Garden, one of our favorite seed suppliers. Since we have been growing to supply local food pantries during the pandemic, we have needed an ever-increasing amount of this summer squash because of its popularity. In case you are not familiar with it, this heirloom is a vigorous climbing vine with 8-12-inch lime-green fruits best enjoyed while small before the skin turns thick and tan. (We often pick them while the flowers are still in bloom.) The flesh is seedless and less watery than zucchini with a mild taste. On her site, Renée had posted several tromboncini recipes, which we printed for the future. One was perfect for the two small straightneck yellow squash in the fridge in place of tromboncini, which is generally not available in markets. The following recipe is what evolved based on what else was in the fridge. Feel free to alter it using your favorite vegetables or whatever you happen to have on hand.


1 pound
Organic Fusilli Pasta (we used Andean Dream because it is gluten-free and made with quinoa)
Olive Oil
Small Yellow Onion (diced)
4 cloves
Garlic (minced)
2 teaspoons
Dried Italian Seasoning
Medium Red Bell Pepper (seeds and core removed and cut into small pieces)
2 1⁄2 cups
Shitake Mushrooms (sliced)
Small Yellow Straightneck Squash (quartered lengthwise and sliced into bite-sized pieces)
12 ounces
Trader Joe's or Other Vegan Chorizo
8 ounces
Myoko's Creamery Mozzarella Cheese (or other vegan mozzarella, cut into small cubes)
1⁄2 cup
Torn Basil Leaves
Salt and Freshly Ground Pepper to Taste
1⁄4 cup
Pine Nuts (lightly toasted)
Nooch It Vegan Parmesan (for serving at the table)


Prep time30 minutes
Cooking time30 minutes
Total time1 hour
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