Blanch your spiraled cucumber in rapidly boiling water for 8-10 seconds and transfer to an ice bath. Once cooled transfer to a bowl and set aside.
Toss your asparagus and mushrooms with extra virgin olive oil. Season with salt and pepper and transfer to a baking sheet. Place in the oven and roast 15-20 minutes.
Heat some olive oil in a skillet over medium heat and add in your diced onion. Once onion is translucent, add in your chorizo. Cook down 5-10 additional minutes. Season with salt and pepper.
Pour in your marinara sauce and reduce to a simmer. Allow to simmer 10-15 minutes.
While your marinara chorizo simmers, heat up a small skillet with either EVOO or vegan butter (I use Earth Balance Brand) over medium heat. Drop in your pasta and cook until softened; it should begin to take on a pasta consistency. Tip: Cook longer for more tender pasta; cook less for a firmer pasta.
Transfer pasta to a serving dish. Top with marinara, mushrooms, and asparagus. Serve.