Updated: Jun 5
Try Chef Bulelwa Sotshonoda’s recipe for making this delicious pasta using the plant-based Upton’s Chorizo.
Upton’s Natural plant-based chorizo crumbles (as well as their bacon and traditional chunks products) has a delicious porky taste and meaty texture (or extra crispy for bacon), they are non-GMO, kosher, high in protein, low in fat and with zero cholesterol, unlike animal-based meat. The main ingredient in these products is seitan (pronounced say-tan) which is made from wheat protein with an impressive texture and robust flavour. Seitan is an centuries old technique stemming from ancient Japanese culinary traditions and is all natural.
The Upton’s Naturals products can be bought at www.infinitefoods.com/shop (they currently have a launch sale of 10% off on the range until the end of January 2022). Other plant-based products, such as Miyoko's Creamery and Oatly are also available.
Creamy Vegan Chorizo Pasta
Cooking Time: 30 minutes
80g Dried Pasta
5ml Salt for the pasta
8ml Olive Oil for pasta
5g olive oil for chorizo base
50g Upton’s Natural Chorizo crumbles
5ml Chilli flakes
10g Black Olives
15g Cherry Tomatoes
5g Black Pepper
20g Miyoko's Creamery butter
80ml Oatly Barista Oat Milk
15g Violife Mozzarella
10g Fresh Parsley
30g Wild Rocket
Fill a pot with 300ml water and bring to boil. Add the dried pasta. Add salt to your pasta as it cooks.
Make sure your pasta is al dente and remove it from the heat. Strain and rinse.
Toss your pasta in olive oil and set aside
Heat your pan on medium-high. Add olive oil and chorizo. Fry until your chorizo crumbles have a crisp texture.
Add garlic, paprika and chilli flakes. Lower your heat to cook off your spices.
Add black olives and cherry tomatoes and stir. Add water and season your chorizo with salt and black pepper.
Bring it to boil for 5 minutes. Take your chorizo mixture off the heat and add oat milk, butter, mozzarella, fresh parsley, and wild rocket.
Gently stir in your cooked pasta and avoid breaking the pasta. Serve warm.