Okay so please can I just tell you how good this was. It was really really good. Like REALLY very good. I was talking to a uni friend about how weird it was that we’d eat chorizo and chicken risotto with mascarpone two-three times a week. It made me pine for a big bowl of creamy, fresh, zesty pasta with vegan chorizo.
I don’t want to beg but please can you make this? Thank you.
INGREDIENTS (2 servings)
24 plum or cherry tomatoes
2 tbsp olive oil
2 tsp oregano
2 tsp red wine vinegar
Large pinch of brown sugar, salt and pepper
4 cloves garlic, thinly sliced
2 tbsp chopped basil
80 grams Violife greek block, crumbles
4 Wicked vegan chorizo sausages
Healthy glug of olive oil
Zest of 2 lemons
2 tsp chilli flakes
2 tbsp lemon juice
1 big ladle of pasta water
🥦 Roast the tomatoes and all ingredients up until the next bit that says ‘pasta sauce’ on a tray lined with foil for 15-20 mins at 200 degrees. You want them to blister and char slightly.
🥦 Fry your sausages as it says to on the pack with a bit of olive oil then cut up into chunks once they’re cooked
🥦 Get a pot of water onto boil with plenty (I mean PLENTY) of salt
🥦 Once it’s at a rolling boil, add your pasta and cook accordingly
🥦 Two-three mins before the pasta is done, turn down the frying pan with the sausages to a low heat
🥦 Add a splash more olive oil to the pan along with the garlic and fry for 30 seconds (you don’t want them to brown!)
🥦 Once the garlic is fragrant add the lemon zest, tomatoes (and juice from the tray), chopped basil, Greek style cheese, chilli flakes and a ladle of pasta water to the pan. Stir until it comes together into a creamy sauce (try not to smoosh the tomatoes too much).
🥦 Finally add the pasta and a bit more pasta water so you end up with glossy pasta that's coated in an unctuous. Finish with lots of fresh black pepper and the lemon juice.