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.

Ingredients
3-4 cups butternut squash noodles
2/3 package soy chorizo
1/2 jar marinara sauce
2 handfuls baby spinach
olive oil
s&p

Instructions
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!

Serves 2