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Heat olive oil in a deep pot over medium heat or set the Dream Cooker to saute.
Add the onion and sauté for 3-4 minutes until soft.
Stir in garlic and cook another 30 seconds.
Add the vegan beef grounds and cook for 3-4 minutes until lightly browned.
Stir in paprika, cumin, chili powder, salt and pepper.
Add the dry pasta, tomato passata, and vegetable broth.
Stir well and bring to a boil.
Reduce heat to low, cover and simmer for 10-12 minutes, stirring occasionally.
Using the Dream Cooker: Seal the lid and set to Pressure Cook – High for 4 minutes.
Let it naturally release for 5 minutes, then quick release any remaining pressure.
Once the pasta is almost cooked and the sauce thickened, stir in corn, black beans and nutritional yeast.
Cook for another 3-4 minutes uncovered, until heated through.
Remove from heat. Add lime juice and mix well.
Taste and adjust seasoning if needed.
Using the Dream Cooker: Switch back to Sauté and simmer for 2–3 minutes until everything is heated through and sauce is thickened to your liking.
Serve warm, garnished with fresh parsley or cilantro.