My Favorite Easy Vegan Pasta Recipe

I don’t think I’ve mentioned this before on this blog, but I’m pescatarian! I stopped eating meat almost 6 years ago and I only eat fish once in a while – couldn’t give up sushi! I eat mostly plant based and try to avoid dairy, even though I love cheese too much. With that being said, I’m always looking for some new recipes. And my sister and I came up with this vegan pasta recipe. It has become my favorite pasta dish ever! It is so delicious and healthy. We usually just eyeball the ingredients, but I tried to do my best to measure them. Anyway, I hope you enjoy and try this vegan pasta recipe.

Also, I know the photos aren’t the best. Promise to upload better photos next time I post a recipe :).

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Ingredients

2 Tablespoons of olive oil

Garlic powder
Half the package of Trader Joe’s Soy Chorizo
1 package of Trader Joe’s Red Lentil Sedanini

1 cup of Marinara sauce
As much as you want of Trader Joe’s almond cheese shreds (or any cheese if you don’t want to make it vegan).

How to make this vegan pasta

Servings: 5

Cooking time: 30 minutes

1. Prepare the soy chorizo

Put the cooking stove top on high. Add some olive oil or the oil of your choosing. Add half of the Soy Chorizo package. Be careful, because it can get messy. I usually store the rest of the chorizo in a zip-lock bag in the fridge.

Stir around and cook until it’s a bit crispy – no more than 5 minutes.

2. Cook the lentil pasta

I honestly eyeball how much water I add, it might be around 2 – 3 cups of water. Bring to a boil and then add the whole package of lentil pasta. Once it is building, reduce heat to medium. Cover and let sit for about 10 minutes until the pasta has cooked.