Vegan Soyrizo Pasta
This Vegan Soyrizo Pasta is packed full of chopped veggies, soyrizo and greens. The perfect weeknight dinner - ready in less than 30 minutes!
Ingredients
- 8 oz dry pasta I used a whole wheat fusilli
- 1 tbsp olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 yellow onion diced
- 1 tsp oregano
- salt & pepper to taste
- 1 jalapeño diced (optional)
- 15 oz can fire-roasted tomatoes
- 1 tsp vegan beef bouillon*
- 1 handful kale leaves chopped and stems removed (can be swapped for spinach)
- 8 oz soyrizo
- cilantro for topping (optional)
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add bell pepper & onion and season with oregano & pepper. Sauté for 3-5 minutes.
- Lower heat to medium and add jalapeño, tomatoes, bouillon and kale. Stir to combine and sauté for an additional 5 minutes, stirring frequently.
- Push the veggies to one side and add soyrizo to the empty side of the skillet. Cook for 3 minutes, or until browned. Stir to combine veggies and soyrizo.
- Add the drained pasta to the pan along with 1/4 cup of the pasta water. Stir to combine. Add additional pasta water if needed. Taste and adjust seasoning as needed.**
- Remove the skillet from the heat and top with chopped cilantro. Serve and enjoy.***
Notes
*You can buy this at Whole Foods or online here.
**This is when you can add salt if needed. You can also add additional oregano, or red pepper flakes if you like your food extra spicy.
***For leftovers: allow pasta to cool completely before placing in an airtight container and storing in the fridge. This will last 5-7 days in the fridge.
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.