Vegan Taco Pasta
This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.
Ingredients
- 8 oz pasta, dried I used medium shells
- 2 tbsp olive oil
- 1/2 red onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño diced
- 1 packet taco seasoning
- 6 oz soyrizo
- 1/2 cup chunky salsa
- 1 cup water
- 1 tsp Better Than Bouillon No Beef Base*
- 4 oz vegan cream cheese
- cilantro, lime wedges, avocado, hot sauce for topping, optional
Instructions
- Bring a pot of water to a boil. Add pasta and cook according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a pan over medium heat. Add red onion, bell peppers, jalapeño and taco seasoning to the pan and sauté until veggies have softened (approx. 6-8 minutes).
- Push the veggies to one side of the pan and add the soyrizo. Crumble with a wooden spoon and cook for an additional 3 minutes. Combine the veggies and soyrizo.
- Add salsa, water, bouillon and cream cheese to the pan and stir to combine.
- Add cooked pasta to the pan and toss until coated evenly.
- If baking, transfer to a baking dish and place in the oven under broil for 2-3 minutes - just to get a couple crunchy bits on top.**
- Serve with optional toppings.
Video
Notes
*You can get this at Whole Foods or online here.
**It is not necessary to bake, you can serve this straight out of the pan as well.
***I prefer Trade Joe's or Kite Hill vegan cream cheese.
Calories: 318kcal, Carbohydrates: 40g, Protein: 11g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 1mg, Sodium: 984mg, Potassium: 354mg, Fiber: 7g, Sugar: 5g, Iron: 2mg
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