Vegan 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
Scale
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
Find it online: https://reemcook.com/vegan-taco-pasta-recipe/
