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Recipe Details

Prep. time 10 minutes | Cooking time 55 minutes | Pre-heat 200°C/400°F/Gas mark 6 | Serves 4-6

A little taste of the Mediterranean with meat free Chorizo and new Greek Style dairy free cheese. This pasta is the perfect mix of flavours and is a healthy vegan alternative to your average cheesy pasta.



  • 1 tsp coconut oil
  • 200g Vegan Smoked Chorizo
  • 1 onion
  • 3 cloves of garlic
  • 1 red pepper
  • ½ cup pitted black olives
  • 6 sundried tomatoes
  • 500 ml dairy-free cream alternative
  • 1 cup of water
  • 100g Bute Island Greek Style sheese
  • 1 tbsp nutritional yeast
  • Salt & pepper to taste
  • Handful of fresh parley
  • 300g dried whole-wheat fusilli pasta
  • 2 handfuls of grated Bute Island Mature Cheddar Sheese
Cooking Method

  • Preheat the oven to 200°C/400F/Gas mark 6
  • Begin by peeling and chopping the onion into small chunks, do the same to the vegan chorizo and also crush the garlic.
  • Place a non-stick frying pan to a medium-heat and lightly fry the onion, chorizo and garlic in the coconut oil until golden (approximately 5 minutes).
  • Chop the red pepper and pour it over the other three ingredients in the frying pan and lightly fry for a further 3-4 minutes.
  • Add the black pitted olives, sundried tomatoes, dairy free cream, water, Greek style sheese, nutritional yeast, salt, pepper and chopped parley and let it simmer on low heat for approximately 5-8 minutes (adjust seasoning if needed).
  • Place the dried pasta into a prepared baking tray and pour the creamy sauce over, combine to make sure all of the pasta is soaked in the sauce.
  • Sprinkle the pasta bake with Bute Island grated sheese.
  • Place in the oven to bake for 35 minutes.

You will need

These Sheese Products

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