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This vegan Chorizo Pasta Bake is so hearty and flavorful! It only needs a handful of ingredients and is quick and easy to put together. Perfect for any day of the week. Can easily be made gluten-free.
You are going to love this easy pasta casserole! It’s packed with so much flavor, a little spicy kick, has an incredible “meaty” texture, and is so delicious!
The whole family loves this recipe and we almost never have leftovers because everyone goes back for seconds!
Do yourself a favor and put it on your menu tonight!
Ingredients you need
Ingredient notes and substitutions
Pasta ~ I prefer a short, tube shaped pasta for this vegan chorizo pasta bake, like rigatoni, penne, or ziti. The hearty sauce gets in the tubes ensuring that every bite is rich and flavorful.
Fusilli or rotini would be great choices as well.
Vegan chorizo ~ Trader Joe’s Soy Chorizo is the only store-bought vegan chorizo I’ve ever used. It is super easy to work with and is incredibly delicious. It’s also gluten-free.
It packs so much flavor that you don’t need many other spices and seasonings, not even salt! It is mildly spicy and the other ingredients help to mellow the heat even more. Very family friendly, even for kids!
If you have a different favorite brand, feel free to use that.
If you love chorizo, you’ll love this Vegan Chorizo Chili!
Tomatoes ~ A can of crushed tomatoes and a dollop of tomato paste provides plenty of saucy tomato goodness.
Feel free to replace the can of crushed tomatoes with tomato sauce or pasta sauce if that’s what you have on hand.
Spinach ~ I never pass up an opportunity to sneak in some extra veggies. I add a couple handfuls of fresh baby spinach to this spicy pasta bake. You can leave it out, if you prefer, or use chopped kale.
Cheese ~ My go-to vegan cheese is Miyoko’s Liquid Mozzarella. If you have a favorite vegan shredded cheese, feel free to use that instead. Or you can opt to not use any cheese at all.
Extras ~ Want even more veggies? Stir in small broccoli florets, shredded carrots, cauliflower rice, or corn before baking.
If you like spicy heat, add a pinch of red pepper flakes when adding the tomato pasta and oregano.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add the cooked pasta and fresh spinach to the vegan chorizo sauce and stir to combine (4).
Transfer the mixture to a baking dish (5). Bake for about 15 minutes until hot and bubbly.
Drizzle with the dairy-free liquid mozzarella (6), if using, and broil for 5 to 10 minutes until browned and gooey.
Storage and freezing
Fridge: Leftovers will keep in an airtight container in the fridge for up to 5 days.
Freezer: You can even freeze this vegan chorizo pasta bake. Allow it to cool completely before transferring to a freezer-safe container. It should keep well for 2 to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
A simple side salad and some vegan garlic bread completes this spicy pasta feast. Add some garlic green beans if you want an additional vegetable on your plate.
Pro tips and tricks
~ Cook the pasta until just al dente. It will continue cooking in the oven and you don’t want it to get mushy.
~ If you like a thinner sauce, add a ladle of the pasta cooking water.
~ If you like spicy, add a pinch of red pepper flakes when you add the tomato paste and oregano.
~ For a gluten-free option, use gluten-free pasta and Trader Joe’s Soy Chorizo. If you’re using a different brand of vegan chorizo, make sure to read labels and choose accordingly if you need this dish to be gluten-free.
~ Make sure to use a large enough casserole dish so it doesn’t bubble over the sides in the oven. Even better, place the baking dish on a rimmed baking sheet to catch any spills.
FAQs
Chorizo is traditionally made from pork sausage and highly seasoned. It has a tangy, slightly spicy taste with flavors of smoked paprika and garlic.
Vegan chorizo can be made from a variety of ingredients, like soy, beans or lentils, pea protein, etc. and spices that mimic the flavors of traditional pork chorizo. The Trader Joe’s brand I use is made from soy.
More vegan pasta recipes
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chorizo Pasta Bake
This vegan Chorizo Pasta Bake is so hearty and flavorful! It only needs a handful of ingredients and is quick and easy to put together. Perfect for any day of the week or can easily be made ahead of time.
Print Pin RateServings: 8
Calories: 427kcal
Instructions
Preheat the oven to 350°F.
Cook the pasta according to package directions until just al dente.
Meanwhile, heat the oil in a large non-stick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 to 5 minutes.
Add the tomato paste and oregano and stir well until well combined. If the mixture is too dry, add a splash of the pasta cooking water or just plain water.
Add the vegan chorizo to the skillet and break it up with a wooden spoon. Cook, stirring occasionally, until warmed through and fragrant, about 3 minutes.
Add the crushed tomatoes and stir to combine. Cook, stirring occasionally, for about 10 minutes to allow the flavors to meld.
Stir in the cooked pasta and spinach, if using.
Transfer the mixture to a 9×13 baking dish (or a 3-4 quart casserole dish). Bake for 15 to 20 minutes, until hot and bubbly.
Drizzle the vegan liquid mozzarella over the top and broil for 5 to 10 minutes until browned and gooey.
Serve hot.
Notes
Nutrition
Calories: 427kcal | Carbohydrates: 60g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 777mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
