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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.

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Servings: 2 people

Equipment:

Ingredients:

Sauce

  • 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

Serve

Instructions:

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)
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Lucy Johnson

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