Vegetarian Pasta With Artichoke Hearts And Soy Chorizo Food

VEGAN LEMON ARTICHOKE PASTA

Steps:

• Prepare the pasta according to the package directions. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the garlic and saute for 30 seconds until fragrant.
• Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
• Next add the capers and salt and pepper, to taste.
• Transfer the artichoke mixture to the pot of pasta.
• Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.

VEGAN CHORIZO RECIPE BY TASTY

Steps:

• Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
• Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
• Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
• Serve the chorizo hot in your favorite dishes.
• Enjoy!

VEGETARIAN BOLOGNESE WITH SOY CHORIZO

Steps:

• Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
• Drain cooked pasta; top with sauce. Season with black pepper and salt.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

VEGAN CREAMY PASTA SALAD WITH ARTICHOKE HEARTS

Steps:

• Cook pasta according to package directions, and drain very well. Let pasta cool for about 5 minutes.
• Combine all ingredients in a large bowl and mix well. I like to use my Corningware, so I can mix, serve and store all in one container.

VEGETARIAN PASTA WITH ARTICHOKE HEARTS AND SOY CHORIZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, pour 1/4 cup artichoke marinade into a large skillet over medium heat. Add olive oil and butter. Add onion and cook until soft, about 5 minutes. Add artichoke hearts, soy chorizo, jalapeno pepper, and basil. Cook 5 minutes more and remove from heat. Stir in sour cream, yogurt, mozzarella cheese, and cayenne pepper.
• Drain cooked penne and toss immediately with the warm sauce in the skillet. Sprinkle Parmesan cheese on top and serve.

SHRIMP, CHORIZO AND ARTICHOKE PASTA

Steps:

• Peel, and halve the chorizo sausage lengthways.
• Cut it into 1/2cm half moon discs.
• Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned.
• Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.
• Add a little of the reserved oil if you need to at this stage.
• Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.
• Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.
• Stir through the pepper and parsley and serve.
• We ate this over angel hair pasta.
• *weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.