Vegan Taco Pasta Recipe
Introduction
This Vegan Taco Pasta brings all the bold flavors of traditional tacos into a comforting casserole. Packed with colorful veggies, savory soyrizo, and tender pasta shells, it’s a quick and satisfying dinner perfect for any night of the week.
Ingredients
- 8 oz dried pasta (medium shells recommended)
- 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
- Step 1: Bring a pot of water to a boil. Add the pasta and cook according to package instructions. Drain and set aside.
- Step 2: While the pasta cooks, heat olive oil in a pan over medium heat. Add the red onion, green and red bell peppers, jalapeño, and taco seasoning. Sauté until the veggies soften, about 6-8 minutes.
- Step 3: Push the veggies to one side of the pan. Add the soyrizo and crumble it with a wooden spoon. Cook for an additional 3 minutes, then mix the veggies and soyrizo together.
- Step 4: Stir in the salsa, water, bouillon, and vegan cream cheese until everything is well combined.
- Step 5: Add the cooked pasta to the pan and toss gently until the pasta is evenly coated with the sauce.
- Step 6: (Optional) Transfer the mixture to a baking dish and place under the broiler for 2-3 minutes to get some crispy bits on top.
- Step 7: Serve warm, topped with optional cilantro, lime wedges, avocado, and hot sauce as desired.
Tips & Variations
- Use Trader Joe’s or Kite Hill vegan cream cheese for the best texture and flavor.
- For a milder dish, omit the jalapeño or reduce the amount used.
- Add black beans or corn for extra protein and sweetness.
- Serve with tortilla chips or a fresh side salad to round out the meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the pasta seems dry. The casserole can also be frozen for up to one month; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta?
Yes, any pasta shape works well, but medium shells or other small shapes hold the sauce nicely.
Is it necessary to broil the casserole?
No, broiling is optional. You can enjoy the pasta straight from the pan without baking, and it will still be delicious.
PrintVegan Taco Pasta Recipe
This Vegan Taco Pasta combines all the delicious flavors of traditional tacos in a comforting casserole. Featuring tender pasta shells, vibrant sautéed veggies, spicy soyrizo, and a creamy vegan cheese sauce, this dish is an easy weeknight dinner that is both satisfying and packed with plant-based protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Pasta and Base
- 8 oz dried pasta (medium shells recommended)
Vegetables and Seasoning
- 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
Protein and Sauce
- 6 oz soyrizo
- 1/2 cup chunky salsa
- 1 cup water
- 1 tsp Better Than Bouillon No Beef Base
- 4 oz vegan cream cheese (Trader Joe’s or Kite Hill preferred)
Optional Toppings
- Cilantro
- Lime wedges
- Avocado slices
- Hot sauce
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add the pasta shells. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
- Sauté the Vegetables: While the pasta cooks, heat olive oil in a pan over medium heat. Add chopped red onion, green bell pepper, red bell pepper, diced jalapeño, and the taco seasoning. Sauté the veggies for approximately 6-8 minutes until they soften and the spices are fragrant.
- Cook the Soyrizo: Push the sautéed veggies to one side of the pan and crumble the soyrizo on the empty side. Cook the soyrizo for about 3 minutes, stirring occasionally until heated through and lightly browned. Stir the soyrizo and vegetables together to combine.
- Make the Sauce: Add the chunky salsa, water, Better Than Bouillon No Beef Base, and vegan cream cheese to the pan. Stir thoroughly to create a creamy and flavorful sauce that coats the vegetables and soyrizo evenly.
- Toss Pasta and Sauce: Add the cooked pasta to the pan and toss everything together until the pasta is fully coated with the taco mixture and sauce.
- Optional Broil for Crispiness: Transfer the mixture to a baking dish and place under the oven broiler for 2-3 minutes to develop some crunchy bits on top. This step is optional but adds a nice texture contrast.
- Serve: Plate the Vegan Taco Pasta and garnish with optional toppings like fresh cilantro, lime wedges, avocado slices, and your favorite hot sauce. Enjoy immediately.
Notes
- You can find Better Than Bouillon No Beef Base at Whole Foods or online retailers.
- Baking under the broiler is optional; the pasta can be enjoyed straight from the pan.
- Trader Joe’s or Kite Hill vegan cream cheese brands are preferred for best flavor and texture.
Keywords: vegan taco pasta, vegan dinner, taco casserole, plant-based pasta, soyrizo pasta, easy weeknight vegan meal
