Maybe you never thought you’d have a yummy bolognese as a vegan or vegetarian. Or maybe you’ve had some okay versions with fake ground crumbles. But you’ve definitely never had a sauce like this before.
I discovered soy chorizo and am excited to start using it in all sorts of recipes. In this recipe, I add it to a bit of marinara sauce and it makes a sauce that is spicy, rich, and flavorful.
The sauce goes perfectly on butternut squash noodles, which are light and nutrient-rich but hearty enough to handle this thick, “meat” sauce.
3-4 cups butternut squash noodles
2/3 package soy chorizo
1/2 jar marinara sauce
2 handfuls baby spinach
Heat a skillet over medium high heat and add 2 Tbsp olive oil. Crumble the chorizo into the olive oil and cook until warmed through. Add the marinara sauce and stir to combine, cooking for another 2-3 minutes. Next add the baby spinach and fold into the sauce until wilted. Incorporate the noodles into the sauce until fully coated. Once everything is warmed through, it’s ready to serve!