Skip to Content

Mediterranean Chorizo Pasta

Mediterranean Chorizo Pasta
  • Prep
    Prep. time 10 minutes
  • Total
    Cooking time 55 minutes
  • Serving
    Pre-heat 200 °C/400 °F/Gas mark 6 Serves 4-6

Mediterranean Chorizo Pasta

Let's get cooking

A little taste of the Mediterranean with meat free Chorizo and new Greek Style dairy free cheese. This pasta is the perfect mix of flavours and is a healthy vegan alternative to your average cheesy pasta.


  • 1 tsp coconut oil
  • 200g Vegan Smoked Chorizo
  • 1 onion
  • 3 cloves of garlic
  • 1 red pepper
  • ½ cup pitted black olives
  • 6 sundried tomatoes
  • 500 ml dairy-free cream alternative
  • 1 cup of water
  • 100g Bute Island Greek Style sheese
  • 1 tbsp nutritional yeast
  • Salt & pepper to taste
  • Handful of fresh parley
  • 300g dried whole-wheat fusilli pasta
  • 2 handfuls of grated Bute Island Mature Cheddar Sheese


  1. Preheat the oven to 200 °C/400F/Gas mark 6
  2. Begin by peeling and chopping the onion into small chunks, do the same to the vegan chorizo and also crush the garlic.
  3. Place a non-stick frying pan to a medium-heat and lightly fry the onion, chorizo and garlic in the coconut oil until golden (approximately 5 minutes).
  4. Chop the red pepper and pour it over the other three ingredients in the frying pan and lightly fry for a further 3-4 minutes.
  5. Add the black pitted olives, sundried tomatoes, dairy free cream, water, Greek style sheese, nutritional yeast, salt, pepper and chopped parley and let it simmer on low heat for approximately 5-8 minutes (adjust seasoning if needed).
  6. Place the dried pasta into a prepared baking tray and pour the creamy sauce over, combine to make sure all of the pasta is soaked in the sauce.
  7. Sprinkle the pasta bake with Bute Island grated sheese.
  8. Place in the oven to bake for 35 minutes.

You will need