A meaty, hearty pasta with a spicy sauce. Veggies including onions, tomatoes, mushrooms, green beans and leafy greens are mixed with vegan chorizo, edamame, oregano, red pepper flakes and pasta for a tasty lunch or dinner.
We had a lovely, cool evening in the Washington area on Thursday, on the heels of what seemed like one endless, sweltering, humid ordeal. Opie walked longer than he has in weeks now -- his walks are more like "sits" -- and Jay was only half-drenched in sweat when he joined me after playing with his friend next door. We even ran into a neighbor who was out for a walk in her winter coat.
It's nearing the mid-point of September, and I don't know about you, but I am ready for Fall. I am ready for the trees to turn pink and red and yellow and orange. I am ready for cozy sweaters, snuggling under the covers after the alarm has gone off, and for the already-limp flowers to go to sleep. I am ready for Halloween and for turning on the oven full-blast to bake up some breads and pies and cakes.
Jay's theory is that summer is "the favorite season of all people, and winter is the favorite of all dogs." He must be a dog because he can't wait for winter and the snow and to get his sled out.
As the weather gets gentler, one of my favorite foods, pasta, appears more and more often in our kitchen: pasta. Especially pasta with lots of veggies and a meaty, hearty sauce that I can really sink my teeth into.
I had picked up a packet of soy chorizo on a trip to Trader Joe's the other day, and I planned on making a pasta that would pack in the protein and the veggies and taste fabulous while doing all that. Ergo, my Farfalle with Chorizo and Veggies.
This pasta also was, really, an excuse to clear out the refrigerator of assorted bits of vegetables. A handful of greens, half an onion, frozen green beans (a must-have in my kitchen), mushrooms that were begging to be eaten before they went belly up, a couple of tomatoes going just a little soft around the middle...everyone was invited to the party. And they made it rock.
You're invited too!
More vegan pasta recipes
Farfalle with Vegan Chorizo and Veggies
Farfalle with Vegan Chorizo and Veggies
Ingredients
- 16 oz farfalle pasta
- 12 ounces soy chorizo I used Trader Joe's but use any you can find. I love the Field Roast sausages which are my usual go-to
- 1 medium onion thinly sliced
- 6 cloves garlic crushed and minced
- 2 large tomatoes diced
- 16 oz green beans (frozen)
- 15 button mushrooms
- 1 cup greens (spinach, arugula, chard, or any green that takes your fancy)
- 2 cups edamame (frozen)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red pepper flakes
- 3 tablespoon oregano
- Salt to taste
For serving
Instructions
- Cook the pasta per package directions until al dente.
- While the pasta water is boiling, heat the oil in a large pot.
- Remove the chorizo from the casing and crumble it into the pot. Add the onions.
- Saute, stirring frequently, until the onions soften.
- Add the garlic and stir to mix. Saute for a minute or two.
- Add the tomatoes and mushrooms and red pepper flakes. Be sure to adjust the amount of the red pepper to your liking -- the soy chorizo is already spicy.
- Saute until the tomatoes are really soft and the mushrooms are tender.
- Add the herbs and edamame cook for another four to five minutes.
- Add the mixed greens before turning off the heat, and stir well.
- Meanwhile, while the pasta is in its last five minutes of cooking, add the frozen green beans to the pasta pot. They will cook up just around the time the pasta gets al dente.
- Add the pasta and a cup of the pasta cooking water to the pot with the chorizo and veggies. Add salt if needed-- the chorizo is salty too.
- Mix well and serve. A drizzle of extra virgin olive oil after the pasta has been plated will make it extra delicious, but you don't have to. You can also top the pasta with vegan parmesan.
Charlotte Matthews
This was really good! Omitted greens, mushrooms and edamame because I didn’t have it. Added zucchini and bagged cabbage slaw mix. Next time I might omit the red pepper. Topped with Zen Butcher Muenster sauce. First time I’ve eaten chorizo (vegan or not) and I wasn’t sure what to do with it. Wicked good. Thank you so much for the recipe!
Eileen
You have to love a simple everything-in-the-friedge pasta! I don't think I've ever eaten soyrizo with pasta before -- definitely going to keep that one in the back of my mind for future quick dinners.
The Vegan Junction
A bowl of farfalle, loaded with veggies, is the best kind pasta! I will have to give this a try with some field roast sausage... that sounds like it will be good! I also like being able to unload the odds n' ends from the fridge, while making a flavourful meal. I don't have any edamame at the moment, but I'll likely just add in a bunch of green peas.
And I can really appreciate your preference for a hearty bowl of pasta, especially as fall approaches. I like summer, no doubt, but there's always been something about those crunchy, multi-coloured leaves and the crisp fresh air. 😉
Krithika
I think you must be reading my mind! I just bought some Field Roast sausage the other day to make your pasta with sausage and greens. I'm definitely going to make this, love the idea of edamame in pasta. Might throw in some sad looking carrots I have in the fridge as well.
Oh and I'm so with you, ready for fall! It's my favorite season!