Sometimes we all feel a little lazy and don’t feel like pulling together a meal that takes ages to prep. Sometimes all we have is pantry stuff and frozen foods; yes, even vegans… Either way, you’ll love this vegan chorizo broad bean pasta recipe!
This recipe came together as a complete accident, in another one of my random kitchen experiments. I needed some way to make use of my frozen broad beans (which I’m still finding recipe ideas for), gf fusilli and store-bought pesto.
So, I thought it a good idea to combine all three with this vegan chorizo I found in Sainsbury’s, and it’s now found its way into my regular recipe rotation.
Choosing a good vegan chorizo
I found this vegan chorizo, the Linda Mccartney one; to be particularly good because it did remind me of what I once used to eat regularly.
Other than the bell pepper in it, a good vegan chorizo has a good balance of paprika, garlic and a hint of tomato, and of course, a sausage-ey texture. Another thing I prefer to see in vegan meat options is that it’s gluten free, which this sausage also has.
A good balance of meatiness and beans for a great pasta
Broad beans naturally have its own more-ish texture, and a distinct taste to it; a nutty taste that complements the meaty, smoky taste and texture of the vegan chorizo.
When vegan basil pesto is added to the mix, you’ve got yourself a tasty pasta that’s sure to impress any skeptic; it takes no more than 20 minutes to whip up. Perfect for a mid-week dinner, a quick and easy lunch, or a vegan meal for the busy student or workaholic.
Enjoy this vegan chorizo & broad bean pasta recipe, if you like it, ensure you drop a comment, bookmark it, and share it with your friends!
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 20 Minutes |
| Servings |
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- 200 Grams GF Dried fusilli pasta
- 1/2 Cup Broad beans (frozen)
- 100` Grams Green basil pesto (storebought or homemade)
- 1 Tbsp Dried basil
- 1 Tbsp Dried oregano
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1/2 Veg Stock (1/2 a cube, crushed)
- 2 Vegan Chorizos (Cooked)
Ingredients
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- Heat 1 litre of water in a saucepan, add half the stock cube and dissolve within, stir and allow the water to bubble
- In the meantime, if already prepped, chop the vegan chorizo into slices, then sliced into quarters, set aside.
- Once water is boiling, pour in the pasta & broad beans, add basil, oregano, garlic powder and smoked paprika, stir within, bring to a boil and allow to cook for 11-15 minutes.
- Once pasta and beans are tender, drain in a colander, transfer back to the saucepan. Sprinkle some more basil, a pinch of salt and pepper to your taste, and stir in the chorizo pieces.
- Allow to sit for 5 minutes before serving, this would be a good time to add vegan cheeze – Enjoy!
Use linda mccartney vegan chorizo for best results
