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
Ingredients
- 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)
Instructions
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!
Notes
Nutrition
Jennifer says
This was awesome! Easy to make and beyond tasty!! Thank you 🙂
Sam Turnbull says
You're welcome!
Abi Elvins says
Another amazing recipe!!! You must work so hard testing your recipes because they NEVER let me down. This was so simple and yet definitely far and away the best creamy pasta we've tried since going vegan. I made it with your seitan pepperoni instead of the chorizo crumbles as that's what I had and it was GORGEOUS!!! I also used a cup of reserved pasta cooking water to thin out the sauce a bit. Sublime! Thank you so much, Sam!
Megan says
Just finished making this recipe and taking the first few bites. I had to come leave a five star rating. This is amazing! Oh my goodness!
Thank you Sam!
Lori says
I love this recipe! It is perfect, thank you!
Kelly says
Mmm! Just made this for dinner using morning star vegan chorizo crumbles and it came together so quickly, I was amazed that it was ready before I knew it. It is so good!!
Julie says
I made this last night with leftover Trader Joe's soyrizzo instead of the tofu crumbles. It was so good! My boyfriend thought I was crazy to put soyrizzo in pasta, but he agreed that it was delicious. I will definitely be making this again and look forward to trying the tofu crumble version once I'm able to get normal groceries again. That garlic cream sauce is legit. I'll be it would also be wonderful on pasta with veggies. Your recipes never disappoint!
Sam Turnbull says
So happy you enjoyed, Julie!
Hannah says
Hi Sam! I was wondering what blender you have? Mine gave out and I am looking to replace it with a nicer, high powered one.
P.S., I am SUCH a huge fan, I've been vegan for almost a year now and your recipes/blog/cookbook have been the biggest help & inspiration! Thank you for consistently delicious options
Sam Turnbull says
Aww that's so wonderful, Hannah! I have two blenders actually (spoiled). I have a Blendtec and a Breville. Out of the two I actually prefer the Breville. I have the Breville Boss which is no longer made but I believe this is the newer model. 🙂
Bessie says
Hi. I have a blender but was wondering if there is another nut or alternative to cashew. I am allergic to cashew and peanut.
Thank you.
Sam Turnbull says
Blanched almonds would work well 🙂
Judy says
I tried this reluctantly. It's such a simple sauce and chorizo? Interesting combination. I was pleasantly surprised how delicious it turned out. Even my husband who rarely comments on food said " this is really good". Thanks for a super simple, quick and delicious recipe!!
Sam Turnbull says
You're most welcome, Judy 🙂
Hazel says
Wowza! Another home run! So simple & easy too!!! I added spinach to mine just to pump up the veggie quotient.
Sam Turnbull says
Oooh sounds delish! So happy you enjoyed, Hazel 🙂
HOLLY MOLONEY says
Made this the other day and it was great. I made extra sauce and used it over biscuits the following morning for breakfast. Delish!
Sam Turnbull says
Yay! Thrilled you enjoyed, Holly 🙂
JP says
DE-LI-CIOUS!!! Just made this tonight and it's perfect: creamy, chewy, spicy, tasty! I love it. It's going on our family's favourites list. I love all your tofu crumbles by the way, yesterday I made chili with your taco crumbles and it's one of the best chilis I've made. Thank you so much for your fabulous recipes Sam!
Sam Turnbull says
Yay! So happy you are enjoying my recipes so much, JP! Thank you for the review 🙂
Felice says
Super quick and easy to make! Delicious!
Sam Turnbull says
Yay! So happy you loved it, Felice 🙂
Ivy says
BOMB. And super easy to make. Thanks!
Sam Turnbull says
Yay!! You're most welcome, Ivy 🙂
Judith Arayaes says
Another HIT HIT HIT. Thank you!
Sam Turnbull says
You're most welcome, Judith 🙂
Heidi says
I would love to try this but I live alone and if the sauce only last one day that would be a problem. Looks delicious though! PS love the crumbles!
Cathy says
You should be able to freeze the sauce, as well as the pasta and tofu chorizo.
Sam Turnbull says
Thanks Heidi! You can halve the recipe if you wish 🙂