Sometimes we all feel a little lazy and don’t feel like pulling together a meal that takes ages to prep. Sometimes all we have is pantry stuff and frozen foods; yes, even vegans… Either way, you’ll love this vegan chorizo broad bean pasta recipe!
This recipe came together as a complete accident, in another one of my random kitchen experiments. I needed some way to make use of my frozen broad beans (which I’m still finding recipe ideas for), gf fusilli and store-bought pesto.
So, I thought it a good idea to combine all three with this vegan chorizo I found in Sainsbury’s, and it’s now found its way into my regular recipe rotation.
Choosing a good vegan chorizo
I found this vegan chorizo, the Linda Mccartney one; to be particularly good because it did remind me of what I once used to eat regularly.
Other than the bell pepper in it, a good vegan chorizo has a good balance of paprika, garlic and a hint of tomato, and of course, a sausage-ey texture. Another thing I prefer to see in vegan meat options is that it’s gluten free, which this sausage also has.
A good balance of meatiness and beans for a great pasta
Broad beans naturally have its own more-ish texture, and a distinct taste to it; a nutty taste that complements the meaty, smoky taste and texture of the vegan chorizo.
When vegan basil pesto is added to the mix, you’ve got yourself a tasty pasta that’s sure to impress any skeptic; it takes no more than 20 minutes to whip up. Perfect for a mid-week dinner, a quick and easy lunch, or a vegan meal for the busy student or workaholic.
Enjoy this vegan chorizo & broad bean pasta recipe, if you like it, ensure you drop a comment, bookmark it, and share it with your friends!