vegan chorizo pasta in red sauce and covered in melted dairy-free cheese in white casserole dish on marble background with bowl of fresh basil off to the side

Vegan Chorizo Pasta with Roasted Tomato Sauce

  • Author: Caitlin Shoemaker


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
  • 35 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
  • 3/41 cup dairy-free mozzarella cheese (optional)
  • Fresh basil, for serving


  1. Prep: Preheat the oven to 400F and set a 9×13″ or similar sized pan aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.