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Farfalle with Chorizo and Greens. Vegan, sauce is gluten-free.
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5 from 2 votes

Farfalle with Vegan Chorizo and Veggies

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main
Cuisine: Italian, Italian vegan
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 410kcal
Author: Vaishali · Holy Cow Vegan

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.

Nutrition

Calories: 410kcal | Carbohydrates: 62g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Potassium: 708mg | Fiber: 10g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 3mg