Chef Bulelwa’s Creamy Upton’s Chorizo Pasta

Recipe: Chef Bulelwa’s Creamy Upton’s Chorizo Pasta (Vegan)

Chef Bulelwa’s Vegan Creamy Chorizo Pasta

Serves: 1 | Cooking Time: 30 minutes


Chorizo Sauce

5g olive oil for chorizo base
50g Upton’s Natural Chorizo crumbles
5ml Garlic
5ml Paprika
5ml Chili flakes
10g Black Olives
15g Cherry Tomatoes
15ml Water
5g Salt
5g Black Pepper
20g Miyoko’s Creamery butter
80ml Oatly Barista Oat Milk
15g Violife Mozzarella
10g Fresh Parsley
30g Wild Rocket

Pasta Ingredients

80g Dried Pasta
5ml Salt for the pasta
8ml Olive Oil for pasta


  1. Fill a pot with 300ml water and bring to boil.
  2. Add the dried pasta.
  3. Add salt to your pasta as it cooks.
  4. Make sure your pasta is Al Dante and remove it from the heat.
  5. Strain and rinse.
  6. Toss your pasta in olive oil and set aside
  7. Heat your pan on medium-high
  8. Add olive oil and chorizo. Fry until your Chorizo crumbles have a crisp texture.
  9. Add garlic, paprika and chili flakes.
  10. Lower your heat to cook off your spices.
  11. Add black olives and cherry tomatoes and stir.
  12. Add water and season your chorizo with salt and black pepper.
  13. Bring it to boil for 5 minutes.
  14. Take your Chorizo mixture off the heat and add oat milk, butter, mozzarella, fresh parsley, and wild rocket.
  15. Gently stir in your cooked pasta and avoid breaking the pasta.
  16. Serve warm.