This Vegan Chorizo Pasta With Roasted Tomato Sauce is a plant-based twist on the classic “meat sauce.” Roasted tomatoes, onion, garlic, and chorizo make an extra luscious and chunky sauce that hits the spot! Gluten-Free.
This Vegan Chorizo Pasta With Roasted Tomato Sauce is a spicy, flavor-filled recipe that’s perfect for lunch or dinner, any time of year! Fresh, chewy noodles get drenched in a spicy chorizo & oven-roasted tomato sauce that’s infused with roasted garlic and onion. The best part about roasting the garlic and onion is that it begins to caramelize and create entirely new flavors that wouldn’t have been achieved otherwise! I do have some No-Boil Pasta recipes that are even more hands-off, but cooking the pasta and vegetables separately allows for the perfect noodle texture and that caramelization effect, making it worth the extra effort in my opinion!
This recipe is #2 in our 3-part pasta series inspired by that viral Baked Feta Pasta on TikTok. Remember, the “formula” for recreating this viral dish is essentially: Roasted veggies + added pasta = a delicious main that’s ready in just over 30 minutes ????
All of the ingredients in this recipe are pantry-friendly, easy to find, and pretty budget-friendly, too! I love using vegan chorizo here because it adds a flavorful twist on a classic “meat sauce”…but plant-based ???? The soy chorizo we’ll be using for this recipe is a very flavorful plant-based meat that’s packed with a lot of delicious spice and seasoning, so I would opt to stick to soy chorizo for this dish, but if you’d prefer, you can use another meat alternative like plant-based grounds. You can also opt to use fresh or frozen tomatoes, depending on what you have on hand. And as always, feel free to do your own thing and add in extra veggies!
HOW TO MAKE VEGAN CHORIZO PASTA WITH ROASTED TOMATO SAUCE
This Vegan Chorizo Pasta is as easy as 1-2-3: — just pop the chorizo, tomato, onion, and garlic in the oven to roast, cook the pasta, and then combine them all together with a bit of warm, melty cheese and voilà! The secret to the perfect chorizo is to mash into a “crumble” with the back of a spoon or fork, then drizzle with a bit of olive oil and mix it all up; this will ensure each little crumble cooks nicely and you’ll end up little crispy chunks of chorizo in every bit of pasta (which is a high priority here ????)
- Add the tomatoes, onion, garlic, chorizo, red pepper flakes, and a generous pinch of salt to a baking dish. Mix well and drizzle with olive oil, then bake for about half an hour.
- In the meantime, bring a pot of water to boil, and cook your pasta according to the package instructions.
- Remove the roasted tomato & chorizo mixture from the oven, and use the back of a spoon to mash all of the tomatoes and mix well. Stir in the cooked pasta, then sprinkle with dairy-free cheese and broil until melty.
- Top with freshly torn basil leaves, or any other toppings you prefer, and enjoy!
This is a hearty, cozy dish that can be enjoyed any time of the year — its spicy, tangy kick of flavor makes it a great warming dish for the cooler months, but the bouncy, fresh pasta combined with the bright, zingy flavors of roasted tomatoes, onions, and garlic makes it the perfect summertime meal to enjoy al fresco, as well!
Because this dish is so versatile in that sense, and far from boring in flavor, it’s a great weeknight staple, but also a wonderful dish to bring to a get-together or sunny picnic at the park. And because the flavors will continue to “infuse,” this pasta is always delicious the next day, making it perfect for meal-prep for work or school. It will stay fresh and delicious in the fridge for up to 4 days.
If you’re looking for more fuss-free, but flavor-packed pasta recipes, you’ll also love this Roasted Spring Vegetable and Pesto Pasta, this Lentil Bolognese Recipe, and this One Pot Cheesy “Beef” Pasta!Print
This Vegan Chorizo Pasta With Roasted Tomato Sauce is a plant-based twist on the classic “meat sauce.” Roasted tomatoes, onion, garlic, and chorizo make an extra luscious and chunky sauce that HITS. THE. SPOT. Gluten-Free.
- 16 ounces (450 g) grape or cherry tomatoes
- 1/2 yellow onion, diced
- 3–5 cloves garlic, sliced
- 6 ounces (170 g) Vegan Soy Chorizo
- red pepper flakes, to taste
- salt, to taste
- 2 tablespoons extra-virgin olive oil
- 8 ounces (225 g) gluten-free or regular pasta of choice
- 3/4–1 cup dairy-free mozzarella cheese (optional)
- Fresh basil, for serving
- Prep: Preheat the oven to 400F and set a 9×13″ or similar sized pan aside.
- Roasted Sauce: add the tomatoes, onion, garlic, chorizo, red pepper flakes, and a generous pinch of salt to the baking dish. Mash the chorizo to “crumble” it with the back of a spoon, then drizzle with olive oil and mix well. Bake on the top rack of the oven for 28 minutes.
- Pasta: in the meantime, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain the pasta and set aside.
- Combine & Broil: carefully remove the roasted sauce from the oven and use the back of a spoon to smash all of the tomatoes and mix well. Add in the pasta and gently stir, then spread evenly across the bottom of the pan. Sprinkle the dairy-free cheese on top, then return to the oven and broil for 3-5 minutes, or until the cheese has melted; watch carefully so it does not burn.
- Serve: serve warm and top with torn basil, or as desired. Leftovers will keep in the fridge for up to 4 days.
- Soy Chorizo: I purchased my Soy Chorizo from Trader Joe’s, but the El Burrito or Cacique brands will work as well. You can replace the chorizo with another form of plant-based ground, but the chorizo has a lot of extra spice and seasonings, so the final dish won’t taste exactly the same.
- Frozen Tomatoes: if you have homegrown tomatoes in the freezer, you can use them as well! Increase the roasting time to 33-35 minutes.