With just the right amount of cream, this dish is to die for. The red peppers and vegan chorizo combo just sings and the slight hit of chilli makes you wanna get on your knees and pray that there are leftovers.
This dish is really another example of how we can make use of all that the plant world has provided for us in abundance.
Creamy Tomato Choriz-No Pasta
- 180-200g pasta (depends how hungry you are)
- 1/2 onion, diced
- 4 vegan chorizo sausages, cut into small pieces
- 1/2 red pepper, deseeded + cut into bite sized pieces
- 3 cloves garlic, crushed
- 1/2-1 red chilli, deseeded + finely chopped
- 300ml passata
- 150ml plant cream
- 1 tsp sugar
- 1 tbsp dried oregano
- Handful of fresh basil, chopped
- Salt + pepper
- Olive oil for cooking
HOW TO MAKE IT
Fill a large pot with salted water and bring to boil.
While the water boils, heat some olive oil in a large skillet and fry off the onions until translucent (about 10min).
Add the garlic, chilli red pepper and cook for 3 more minutes.
Add the chorizo and red pepper and cook for 10min more.
Stir in the passata, oregano and sugar (this offsets the acidity of the tomato) and simmer or 5min.
Add the pasta into the water and cook for the required time.
While the pasta is cooking, stir in the cream and continue to simmer. If the sauce gets too thick, add some of the water from the pasta.
When the pasta is cooked, drain and add to the sauce and mix it together sprinkle over the basil and serve.
The rougher the pasta shape the better! Or even try it with a linguine and have yourself a Lady & The Tramp moment 😉