Pasta with vegan chorizo: a super creamy lightening recipe

Foods that can be prepared in less than half an hour are called quick recipes here at EAT CLUB. We all know the sometimes stressful challenges of everyday life. The hours pass like minutes and before you know it, the lunch break is long gone and you haven’t eaten anything all day. But now stand in the kitchen forever and prepare yourself a delicious dinner? Unthinkable! The sofa is already ringing. That’s when recipes like vegan chorizo ​​pasta come into play. You can spend just 25 minutes doing something good for yourself. If the preparation is so easy to make, the recipe is a gamble!

The noodles of your choice – we recommend spaghetti, linguine or tagliatelle for example – can be completely immersed in a creamy sauce while boiling in salted water. In this case, everything is vegan, but if you can’t do anything else, you won’t be upset if you replace plant-based products with “originals”. Vegetable sausage gives the soup more spice, and thanks to the plant-based cream, it becomes really creamy. A few sprigs of rosemary round out the soup scene nicely.

Since fly by days happen more often than you’d like, we at EAT CLUB have compiled a bunch of lightning-quick recipes and are happy to bring you a small selection right away.

Other dishes you can’t wait to hit the plate with include our Chicken Spirali with Savoy Savoy Cream (20 minutes), Chickpea Curry (20 minutes) and our Scallion Oil Noodles (15 minutes).

Did you already know? Every Friday morning we sweeten your breakfast with our EAT CLUB newsletter. If you want top tips and tricks from the kitchen, subscribe and stay tuned for new food trends and creative recipes.

A pasta dish with vegan chorizo ​​and mushrooms in a creamy sauce with rosemary and pepper, all top view.


Lightning recipe: creamy pasta with vegan chorizo ​​and mushrooms

press release

Lightning fast pasta with vegetable sausage.


  1. Cook the pasta in salted water according to package directions. Meanwhile, chop the chorizos. Chop the red onion and garlic. Clean and cut the mushrooms.

  2. Melt the chorizo ​​in a pan, then add the onion and garlic and sauté (add a little more oil if necessary). Remove everything from the oven and then fry the mushrooms.

  3. Add red onion and vinegar again, pour in the vegetable cream, stir in the rosemary and leave for 5 minutes. Add Parmesan, salt and pepper and fold in the drained pasta.

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