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Spicy vegan chorizo pasta recipe

5 from 2 votes
Heura vegan chorizo sausages next to vegan chorizo pasta dish

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Vegan meat alternatives are everywhere nowadays and I am fully embracing them. I have so many positive memories surrounding animal-based products (that was until I went vegan) and I can’t be alone. I’m sure most vegans out there would say that they once used to enjoy eating meat.

Whilst I can no longer enjoy the taste of animal products, as even the thought makes me feel sick, I do love eating products that replicate the best bits of it.

For instance, many of my favourite non-vegan foods were processed foods, in that they had been made to look and taste a certain way. Notably, sausages. Mostly because of the way they crisped up on the outside and the different flavours added to the inside.

Thanks to Heura, I have been able to create this delicious vegan chorizo pasta, that brings all the joy and happiness that sausages used to.

Servings: 2 people




  • 2 Red peppers
  • 2 cloves Garlic
  • 1 small Red chilli optional
  • 1 tbsp Rapeseed oil
  • Salt to taste
  • Black pepper to taste
  • 100 ml Passata
  • 1 tsp Fines herbes or other dried herbs



Prepare the sauce

  • Heat up your oven to 200° (fan)
  • Halve your red peppers and place into a baking tray
    2 Red peppers
  • Add in the chilli and the two garlic cloves with their skin on
    2 cloves Garlic, 1 small Red chilli
  • Drizzle over the oil, season, and rub everything in properly with your hands
    1 tbsp Rapeseed oil, Salt, Black pepper
  • Roast in the oven for about 20 minutes, until you start to see the skin blacken around the edges of the pepper
  • Take the peppers out of the oven and leave to cool

Cook your pasta

  • Start cooking your pasta according to packet instructions, and then begin on preparing the chorizo as it cooks
    2 portions Gluten-free pasta

Prepare the chorizo

  • Cut up the Heura chorizo sausages into bitesize chunks
    4 Heura Chorizo Sausages
  • Heat up a frying pan on a medium to high heat with the 1 tsp Rapeseed oil
    1 tsp Rapeseed oil
  • Cook off the sausages for about 4 minutes, until they are nicely browned on the outside
  • Take the sausages off the heat

Finish the sauce

  • Peel off the skin from the garlic cloves and from the tops of the roasted red peppers and place into your blender with the roasted chillies, passata, and dried herbs
    1 tsp Fines herbes, 100 ml Passata
  • Blend the mix until it is nice and smooth
  • Pour the mix out into a saucepan to heat it through and then drop in the cooked sausages and heat through for one minute

Serve it up

  • Drain your cooked pasta
  • Either plate up your pasta and dollop the sauce on top or mix the cooked pasta through the sauce (my preferred method)

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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