Pasta is winner for quick weekday dinners. This dish, with its creamy sauce and a hint of warming paprika spice from our Plant-Based Chorizo Style Sausages is a belter.
Ingredients
- 1 Pack Meatless Farm Plant-Based Chorizo Sausages
- 160g rigatoni pasta
- 125ml plant-based cream (we like the Oatly stuff)
- 3 cloves garlic, finely sliced
- ½ tsp Dijon mustard
- 1 tsp smoked paprika
- ½ tbsp sherry vinegar or rice vinegar (wine vinegar will also do)
- 20g flat leaf parsley
- A squeeze of lemon juice
Method
- Heat a non-stick pan over a medium/low heat, drizzle in a little oil and cook the Meatless Farm Chorizo sausages for around 10 mins, turning every now and then so they’re evenly coloured.
- While the sausages are cooking place a deep pan of salted water on the hob and bring to the boil. When the water is boiling (carefully) chuck the pasta in and cook until tender (not all pasta is created equal so check the pack instructions for guidelines).
- Once the Chorizo Sausages are cooked, remove them from the pan and set aside. Slice each sausage into 5 or 6 chunks. Give the same pan a wipe out and place back on a low heat.
- Drizzle in some oil, add the garlic to the pan and cook very gently for around a minute or until the kitchen starts smelling of beautiful garlic. Add the sliced Meatless Farm Chorizo to the pan, then add the Dijon mustard, smoked paprika and vinegar. Cook for a couple of minutes then add the cream and a squeeze of lemon juice.
- Simmer for a couple of minutes then add a splash of pasta water (around 100ml) and continue cooking for a minute or so until the sauce starts to thicken.
- Drain the pasta and add to the sauce! Season well with sea salt and add the chopped parsley.
- You’re ready to serve! We love ours with a good grating of Parmesan-style vegan cheese and a sprinkle of chilli flakes.
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
