• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Vegan Red Pepper and Chorizo Mafalda Pasta

    Published: Feb 14, 2021 · Modified: Sep 25, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    Sometimes you just want a big old bowl of comforting pasta. This silky sweet and savoury Vegan Red Pepper and Chorizo Pasta made with yummy squiggly malfalda pasta will definitely hit the spot!

    Red Pepper and Chorizo Pasta in a bowl this recipe
    Jump to:
    • 🌶About the ingredients:
    • 👩‍🍳Easy How to Steps:
    • ❓FAQ about Vegan Red Pepper and Chorizo Pasta
    • 📖 Recipe
    • 💬 Comments

    🌶About the ingredients:

    Red (and yellow) peppers are slowly cooked down with onion & garlic forming the base of the sauce. The addition of salty capers with slices of smokey vegan chorizo sausage perfectly accent this easy vegan pasta dish. If you love the idea of this combination of sweet peppers and onion, why not try this One-Pot Stew - Peperonata Beans?

    We're really fortunate to now be able to buy all kinds of vegan sausages, even at our local supermarket! It wasn't always the case though. So if you don't have any vegan sausages available to you, you could always omit them altogether, or use some tofu that has been marinated in paprika and soy sauce then pan-fried before adding to the pasta at the end.

    The slowly cooked peppers and onions in this yummy malfalda pasta dish are quite sweet, so the salty kick of capers and chorizo are needed to balance the flavours. You could also add in a spoonful of your favourite hot sauce and/or some sliced olives.

    Malfalda pasta on a fork with the bowl of red pepper pasta in the background.

    I chose to use malfalda pasta when creating this dish, mostly because I love the squiggly edges and how they sort of 'catch' the red pepper sauce! You can of course use your favourite pasta here instead.

    The steps to make this pasta sauce are all quite simple. The sliced chorizo sausage is first pan-fried. Then the onion and peppers are very slowly cooked down, which caramelises them into a lush rich sauce. Along the way garlic and tomato paste are added, before finishing off with the capers, perhaps a spoonful of your favourite hot sauce, if you like it spicy and the chorizo slices.

    👩‍🍳Easy How to Steps:

    Ingredients for Vegan Pepper and Chorizo Pasta
    Step 1: Cutting the Red and Yellow Peppers. Cut the pieces into thin strips that are roughly the same length as the malfada pasta (or other pasta you use)
    Step 2: Cutting the onion, again cut the pieces roughly the same size as the pasta.
    Step 3: Cutting the vegan chorizo. Cut into 1-2cm rounds.
    Step 4: Pan fry the chorizo and set aside.
    Step 5: Add the onion and peppers with olive oil into a pan.
    Step 6: Slowly cook the peppers and onion. When starting to soften add the garlic, oregano and tomato paste
    Step 7 : Boil the pasta you like best. We used malfalda pasta. Once cooked, reserve a ⅓ cup of pasta water.
    Step 8: Add the capers. (and olives or hot sauce if using)
    Step 9: A lid on the peppers will help them cook down and caramelise.
    Step 10: When lush and caramelise, add the chorizo.
    Step 11@ Tip the cooked pasta into the pan. Add a little of the pasta water you reserved to help loosen the sauce.

    ❓FAQ about Vegan Red Pepper and Chorizo Pasta

    What pasta should I use?

    The pasta I used here is called malfalda, which I chose because I like the shape and how the squiggly edges catch the sauce. You can use any short pasta you like though. Penne, fusilli...

    Can I use gluten free pasta?

    Yes, use any pasta you like best! Stop cooking it just before it is quite done, as it will be finished off in the pan.

    Which vegan chorizo sausages do you suggest?

    We like both the chorizo sausages from Tesco and from Marks & Spencer. You can use any of your favourite sausages. If you use a plain vegan sausage, it would be nice to add a spoonful of smoked paprika to the recipe.

    I like spicy food, is this spicy?

    This recipe is not spicy, however we added some hot sauce when we were testing this recipe and it was just as delicious. Add however much you love!

    What can I use instead of vegan sausage or chorizo?

    Marinate some firm tofu chunks in smoked paprika and a little soy sauce. Then pan fry as per the chorizo.

    Bowls of pasta ready to eat.

    We hope you love this vegan pasta recipe. It's been on high rotation with our dinners! Serve it up with some salad or garlic bread!

    If you are a pasta lover like us, you might like to try some of our other pasta dishes:

    • Garlicky White Beans & Greens Pasta
    • Vegan Smoked Garlic & Wild Mushroom Pasta
    • Vegan Creamy Cannellini Bean & Tomato Pasta
    • Quick Garlicky Cavolo Nero Pasta

    And if you make too much pasta, don't waste it- pop it in this pasta frittata: Vegan Pasta Frittata

    Let us know with a comment and stars if you make our yummy pasta recipe!

    📖 Recipe

    Red Pepper and Chorizo Pasta in a bowl

    Vegan Red Pepper and Chorizo Mafalda Pasta

    Louise-Claire Cayzer
    A delicious pasta dish made with caramelised sweet peppers, accented with sharp capers and smokey vegan chorizo. The mafalda pasta is the perfect vehicle to hold the sauce!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner, main
    Cuisine Italian, pasta, Vegan
    Servings 4
    Calories 577 kcal

    Equipment

    • Frying Pan
    • Large pot for cooking pasta

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 320 g (5⅓ cups) malfalda pasta (I allow 80g (1⅓ cups) of pasta per person. Different pasta shapes yield different weight, so if you choose a different pasta, you will need to weigh it)
    • 3 medium red or yellow peppers
    • 1 large yellow onion
    • 4 cloves garlic
    • 2-3 tablespoon olive oil
    • 2 teaspoon oregano
    • 1 tablespoon tomato paste
    • 4 tablespoon capers
    • 4 vegan chorizo sausages (allow one sausage per person!)

    Optional

    • 1 teaspoon hot chilli sauce (or to your taste)
    • 60 ml (¼ cup) white wine
    • 2 tablespoon chopped olives

    Instructions

    • Put the pasta water on to boil.
    • Chop the red peppers and onions into strips that are roughly the same length as the pasta.
    • Chop the vegan chorizo sausage into chunks
    • In a large frying pan, sautee the chorizo slices in 1 tablespoon of the olive oil until slightly brown. Remove from the pan and set aside.
    • In the same frying pan add the rest of the oil, then the onion and red peppers. Cook over a low heat with a lid on for around 10 minutes, stirring occassionally.
    • Add the garlic, oregano and tomato paste. Give a good stir and return to the heat. Put the lid back on and keep cooking for 5 -10 minutes. The peppers and onions should start to cook down and caramelise.
    • Once the pepper and onions are looking like they are on their way to cooking down, add the pasta to boiling water. Salt well.
    • If the onions and peppers start to stick, add a little water. You can also add some white wine here if you like.
    • When the pasta is only just barely ready, drain, reserving a ⅓ cup (60 ml) of the pasta cooking liquid.
    • Add the pasta to the pan with the peppers. Add the pasta liquid and give a really good stir. This will help the sauce stick to the pasta and finish cooking it.
    • Add the reserved chorizo sausages stirring really well so the pasta is completely coated in the sauce.
    • Serve at once!

    Nutrition

    Calories: 577kcalCarbohydrates: 72gProtein: 21gFat: 21gSaturated Fat: 9gCholesterol: 66mgSodium: 1648mgPotassium: 501mgFiber: 6gSugar: 8gVitamin A: 3358IUVitamin C: 136mgCalcium: 78mgIron: 3mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the FoodiePro5 Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.