Farfalle with Chorizo and Veggies
A meaty, hearty pasta packed with veggies and incredibly tasty soy chorizo. The sauce is gluten-free.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8 servings
- 16 oz dry 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 of garlic crushed and minced
- 2 large tomatoes diced
- 1 16- oz bag of frozen green beans
- 15 button mushrooms
- 1 cup mixed greens
- 2 cups frozen edamame beans
- 1 tbsp extra virgin olive oil
- 1 tsp red pepper flakes
- 3 tbsp chopped mixed herbs (I used oregano, sage, and thyme)
- Salt to taste
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.