Pasta with vegan chorizo: a super creamy lightning recipe

Dishes that can be prepared in less than half an hour are called quick recipes here at EAT CLUB. We all know the obstacles of daily life which can be stressful at times. Hours fly by like minutes and before you know it, your lunch break is long gone and you haven’t eaten anything real all day. But now stay in the kitchen forever and cook yourself a delicious dinner? Unthinkable! The couch is already calling. That’s when recipes like this vegan chorizo ​​pasta come into play. You can spend 25 minutes doing something good for yourself. If the preparation is also easy, it’s a culinary jackpot!

While the noodles of your choice (we recommend spaghetti, linguine or tagliatelle, for example) are bubbling in salted water, you can offer them to the creamy sauce. In this case, everything is vegan, but if you can’t do anything else, you won’t be upset if you replace plant products with “original” ones. The vegetable sausage gives the sauce that extra spiciness, and the vegetable cream makes it really creamy. A few sprigs of rosemary round out the sauce’s aromatic spectacle.

Because days fly by more often than you’d like, EAT CLUB has already prepared many quick recipes for you and we’re happy to serve you a small selection right away:

Other can’t-wait-to-serve dishes include our Chicken Spirelli Savoy with Savoy Cream (20 minutes), our Chickpea Curry (20 minutes) and our Zelitz-Oil Noodles (15 minutes).

Did you already know? Every Friday morning we sweeten your breakfast with the EAT CLUB newsletter. Subscribe if you want top kitchen tips and tricks and are always on the lookout for new food trends and creative recipes.

A pasta dish with vegan chorizo ​​and mushrooms in a creamy sauce with rosemary and pepper, all view from above.


Quick recipe: Creamy pasta with vegan chorizo ​​and mushrooms


Quick pasta with vegetables.

the preparation

  1. Cook pasta in salted water according to package directions. Meanwhile, cut the chorizo. Peel and chop the onion and garlic. Wash and chop the mushrooms.

  2. Fry the chorizo ​​in a pan, then add the onion and garlic and fry (add a little oil if necessary). Remove everything from the pan and saute the mushrooms next time.

  3. Add onion and co. again, pour the vegetable cream, stir in the rosemary and cook for 5 minutes. Stir in the parmesan, salt and pepper and fold in the drained pasta.

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