Step 1

Start by preparing pasta according to package directions. While pasta is cooking, proceed with the next steps.

Step 2

Preheat oven to 350°F degrees.

Step 3

Heat oil in a large pot over medium heat, and fry the onion and garlic 3-4 minutes, until tender.

Step 4

Add the chili powder, cayenne papper, cumin, and salt. Stir and cook for 1 minute.

Step 5

Add vegetable broth and stir. Add diced tomatoes, kidney beans, and corn.

Step 6

Bring to a boil, then turn the heat down to low and simmer for 15 minutes.

Step 7

Add the tomato purée and agave syrup. Stir and cook for 5 minutes over low heat.

Step 8

When pasta is cooked, drain and add to the pan with tomato mixture.

Step 9

Sprinkle with vegan cheese, if using, over the top. Bake for 10 minutes in oven, until cheese melt.

Step 10

Serve hot.