When I tell you that this pasta was so yummy, please believe me! Outside of flavor it is also filled with some major protein. Also, it is super easy (basically the only way I will break out the pots and pans these days) and a great option for a family meal or meal prep.
This creamy taco pasta was made gluten free easily by using chickpea pasta, which is also an easy way to sneak in more protein. I used Goode Foods canned black beans and corn, which is a black-owned small family owned business based in the Midwest.
You can make this dish as a one pot, or you can brown your vegan crumbles in a separate pan first like I did - I just like to see my (vegan) meat browned before adding it to any dish. This was my first time tossing in uncooked pasta to any dish (usually I cook my pasta then add it to the dish/sauces) and with the broth it turned out perfect!
What you'll need:
Vegan Grounds – I actually didn't have any and used meatballs that I crushed using a potato masher, but you can use any grounds or frozen crumbles. You can opt to leave them out altogether or replace with a plant option like mushrooms if you like.
Taco Seasoning – Any grocery store version will work or make your own.
Salsa – I used mild green salsa, but you can use any type of salsa you prefer. This is a great way to add additional flavors to your dish.
Corn – I chose to use canned, but you can choose frozen or fresh corn.
Pasta – Use whichever kind you prefer. I used chickpea Rotini pasta.
Black Beans – I used canned black beans, but pinto beans could also work.
Taco Sauce – Taco sauce is another way to add extra flavor to your taco pasta. I opted for spicy ketchup from another black-owned small family owned brand, Solomon's Sauce (I get mine from Mariano's). It was perfect to add a little kick and it is similar to the taste and texture of taco sauces.
Vegan Cheese Shreds - I used Daiya Cutting Board Collection Cheddar Shreds but a taco blend would also work great!
Ingredients (Amounts can vary based on your taste. Use a little more or less of either of these, except the amount of vegetable broth and pasta).
1/2 cup yellow onion, finely diced
2 cloves garlic, minced
1 pound vegan grounds (we used Beyond Meat)
1 tablespoon taco seasoning
2 cups vegetable broth
1/2 cup of salsa
1 (15.5 oz.) can of black beans, drained and rinsed
1 (15.5 oz.) can of corn, drained and rinsed
1/2 cup taco sauce or spicy ketchup
2 cups pasta
1 cup vegan cheese shreds (I used Daiya Cutting Board Collection cheddar shreds)
Cilantro and sour cream, for garnish
Enjoooooy! I tore this UP!! I hope you enjoy it just as much as I did.
Share this recipe with someone and please don't forget to tag me if you make it! It brings me joy to see when people make and enjoy the recipes I share. Thaaaanks!