Allergens: vegan, gluten free, nut free, naturally sweetened

Makes: about 10-12 portions (depending on how hungry your crowd is)

Prep time: 15 minutes

Cook time: 10 minutes

This recipe is very easy and comes together fast. It’s the perfect weeknight meal! But it doesn’t skimp on flavour or excitement.

I thought of this idea one day when I was eating a taco, but I was craving pasta. So, I combined them. And hence, the taco pasta was born.

This is a meal fit for anyone. I’ve served this to meat eaters, and they are always shocked that it’s vegan.

Bonus, it’s so easy. Literally just throw everything in a pot and you are done. There’s even an Instant Pot option below if you want to make this recipe even easier for yourself.

Try serving this pasta with your favourite tortilla chips to add some Mexican flare. Or serve it with my cornbread muffins, which pair perfectly! Or go full taco crazy and top the pasta with guac, salsa and shredded romaine. The options are endless.  

Creamy Vegan Taco Pasta Recipe

Ingredients

1. 1 650 ml jar of your favourite salsa
2. 1 650 ml jar of your favourite tomato sauce (I used a roasted tomato sauce)
3. 2 cups vegetable broth
4. ¼ cup balsamic vinegar (or red wine vinegar)
5. ½ cup oat milk (or any other neutral plant milk)
6. 1 ½ cups of mushrooms
7. 1 can corn
8. 1 can black beans
9. 1 package ground Beyond Meat (or any other plant meat variety you prefer)
10. 1 jalapeño (I left the seeds and ribs in, if you don’t like it as hot remove them)
11. ½ large white onion
12. 3 large cloves of garlic
13. 2 tablespoons chilli powder
14. ½ tablespoon cayenne powder
15. 1 tablespoon Italian seasoning
16. 1 340-gram box of uncooked pasta (I used GF macaroni shells. You can use any similar shaped pasta of your choice)
17. Salt and pepper to taste
18. Neutral cooking oil to sauté (I sed canola oil, grape seed oil would also work)
19. ½ cup vegan cheese (I used Daiya Monterey jack but use whatever variety you prefer)

Instructions

1. Dice onion, garlic and jalapeño. Add them to a large pan that has a lid with the oil.
2. Add the beyond meat. Sauté on medium until fragrant. Add mushrooms. Sauté for a few more minutes.
3. Add corn and black beans.
4. Add all the spices. Turn up the temperature to medium high. Continue sautéing until everything is combined.
5. Then add the salsa and tomato sauce.
6. Add the vegetable broth, oat milk and balsamic vinegar. It should come to a light boil.
7. Add the uncooked pasta. Now stir everything until the pasta is incorporated and make sure there is enough liquid to just cover everything.
8. Put the lid on the pot and ensure it is at a light boil.
9. Cook the pasta for 10 minutes. Check on it and stir it at the 5 minute mark, to make sure nothing is sticking. After 10 minutes the pasta should be fully cooked.
10. Now stir in the shredded vegan cheese.
11. Serve with guacamole, shredded lettuce and corn bread or tortilla chips if you desire! Enjoy!

Instant pot instructions

1. Turn on the instant pot to the sauté function.
2. Dice onion, garlic and jalapeño. Add them to the instant pot with the oil.
3. Add the beyond meat. Sauté on medium until fragrant. Add the mushrooms. Sauté for a few more minutes.
4. Add the corn and black beans.
5. Add all the spices. Turn up the temperature to medium high. Continue sautéing until everything is combined.
6. Then add the salsa and tomato sauce.
7. Add the vegetable broth, oat milk and balsamic vinegar. It should come to a light boil.
8. Add the uncooked pasta. Now stir everything until the pasta is incorporated and make sure there is enough liquid to just cover everything.
9. Put the instant pot lid on, turn it to sealing and cook on pressure for 4 minutes.
10. Once the time is up do a quick steam release.
11. Stir everything together and incorporate and remaining liquid.
12. Now stir in the shredded vegan cheese.
13. Serve with guacamole, shredded lettuce and corn bread or tortilla chips, if you desire! Enjoy!

Alana Walter

Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.