Vegan Chorizo Garlic Cream Pasta

August 04, 2019

#Recipe #Foody

Chewy flavour-packed homemade vegan tofu chorizo, paired with a 5-minute dairy-free garlic cream sauce, all tossed together with hot pasta. Yes, yes, and more yes!!! This vegan chorizo garlic cream pasta is the stuff of my pasta dreams! Easy to make and even easier to eat.

Ever since I developed my recipe for vegan chorizo tofu crumbles, I have been obsessed with using them everywhere. Bursting with spice these chewy little bites take any dish from bland to bold.

I had an idea to pair them with creamy pasta and let me tell you, that was a good idea!

Since the chorizo already has so much flavour, I kept the cream sauce very simple with just 4 ingredients, cashews, water, garlic, and salt. That’s it! If you have a high-powered blender you can make the sauce portion in just 5 minutes! It’s so easy I won’t be surprised if you start pouring this simple sauce all over everything.

How to make Vegan Chorizo Garlic Cream Pasta:

First, make a batch of my vegan chorizo tofu crumbles. This recipe can be made and used right away, or it can be prepared up to 4 days in advance and stored in the fridge until ready to use.

Next make this 5-minute vegan garlic cream sauce by adding the raw cashews, water, garlic, and salt to a high-powered blender until the sauce is completely smooth and creamy.

If you wish you can also make this sauce ahead of time and store it in the fridge for up to 1 day.

*If you don’t have a high-powered blender, you might want to boil the cashews first to ensure they are tender enough to blend into a smooth sauce. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water. You can now proceed to make the sauce in the blender by adding the raw cashews, followed by 1 cup of water, the garlic and salt and blend until smooth and creamy.

To prepare the pasta, bring a large pot of water to a boil and cook your pasta of choice. I used rigatoni, but any shape will work just fine. Once pasta is cooked, drain and return to the pot. Pour over the garlic cream and about half of the chorizo crumbles and stir to combine. If you find that your sauce gets too thick, you may add water as needed to thin.

To serve, sprinkle the remaining chorizo crumbles over top along with freshly chopped parsley. Serve hot!

Enjoy alone or serve with a simple side salad.

Bon appetegan!

Sam.

Vegan Chorizo Garlic Cream Pasta

Chewy flavour-packed easy homemade vegan tofu chorizo, paired with a 5-minute dairy-free garlic cream sauce, all tossed together with hot pasta. Yes, yes, and more yes!!! Easy to make and even easier to eat.

1 batch Vegan Chorizo Tofu Crumbles
450 g pasta of choice, ((gluten-free if preffered), )
1 cup raw cashews
1 cup water ((plus more if needed))
2 cloves garlic
1 teaspoon salt
1 handful parsley, (roughly chopped (optional for garnish))

For the chorizo:

First, make a batch of my vegan chorizo tofu crumbles. You can prepare this ahead of time or prepare it fresh.

For the garlic cream sauce:

Next make this 5-minute vegan garlic cream sauce by adding the raw cashews, water, garlic, and salt to a high-powered blender until the sauce is completely smooth and creamy.

*If you don’t have a high-powered blender, you might want to boil the cashews first to ensure they are tender enough to blend into a smooth sauce. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water. You can now proceed to make the sauce in the blender by adding the raw cashews, followed by 1 cup of water, the garlic and salt and blend until smooth and creamy.

For the pasta:

To prepare the pasta, bring a large pot of water to a boil and cook your pasta of choice. I used rigatoni, but any shape will work just fine. Once pasta is cooked, drain and return to the pot. Pour over the garlic cream and about half of the chorizo crumbles and stir to combine. If you find that your sauce gets too thick, you may add water as needed to thin. Sprinkle the remaining chorizo crumbles over top along with freshly chopped parsley. Serve hot!

Vegan chorizo crumbles can be made and used right away, or it can be prepared up to 4 days in advance and stored in the fridge until ready to use.

Garlic cream sauce can be made ahead of time and store it in the fridge for up to 1 day.

Nutrition is based on 1/6th of the prepared pasta.