Fideua

2 Tbs olive oil, divided
8oz angel hair pasta, broken into 2-inch pieces
2 cups sliced wild mushroom mix
8oz chorizo hemp tofu, diced
1 red bell pepper, diced
1/4 cup parsley, chopped and divided
3 cloves garlic, minced
1 tsp smoked paprika
8oz tomato sauce
2 cups vegetable broth
1 bunch asparagus, trimmed and cut into 2-inch pieces

1) Heat 1 Tbs oil in a deep dish skillet over medium heat. Add pasta, and cook 3 to 4 minutes, or until lightly browned and opaque, stirring constantly. Transfer pasta to paper-towel-lined plate to drain.
2) Add remaining 1 Tbs oil to pan, and heat over medium heat. Add mushrooms, tofu, bell pepper, 2 Tbs parsley, garlic and smoked paprika, and cook 5 to 7 minutes, or until most liquid has evaporated.
3) Stir in tomato sauce. Add pasta, broth, and 1/2 cup of water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes, stirring frequently. Add asparagus, and cover; simmer 3 minutes.
4) Serve warm, topped with parsley.

Review: The only gluten free angel hair pasta I could find was made with flax seed, which is an odd flavor. Fortunately, this dish was so flavorful that it drowned that dreadful flax flavor! Asparagus isn't something I would typically match with tomato/smoked paprika/chorizo, but it totally worked in this dish. It was very filling and made for a great meal.

Adapted from:
http://www.vegetariantimes.com/recipe/fideua/