A classic taco recipe with a twist! This Mexican-inspired one pot vegan taco pasta is easy to make & clean up, creamy, and is ready in under 30 minutes, making it the perfect weeknight dinner.
Switch up your weekly Taco Tuesday and make this instead! This recipe tastes just like a delicious, flavorful taco but in plant-based pasta form...I mean come on, does it get better than that? It's so simple to make and quick to clean up, so it's perfect for any weeknight dinner.
- Shell Pasta: You can use whatever pasta you like, but I personally think the shells are a must for two reasons. 1. they're the shape of a taco shell and 2. like a taco shell, they'll hold some ingredients inside and each bite will be truly jam-packed with yummy goodness.
- Meatless Crumbles: it wouldn't be taco pasta without some taco 'meat.'
- Garlic & Onion: the key to giving us a nice base layer of flavor!
- Taco Seasoning: make your own or use a store-bought packet. This is going to be the bulk of our flavor for this recipe.
- Vegetable Broth: just one of the liquids for our pasta to cook in! The broth will also infuse some more flavor. I told you guys, a super flavorful dish we got here!
- Tomato Sauce: another liquid for our pasta to cook in.
- Salsa: use whatever heat level of salsa you prefer. I used mild because I'm truly a wimp with heat/spiciness.
- Black Beans & Corn: these make this recipe very hearty and of course, reflect a real taco.
- Cream Cheese: you guyssss, the cream cheese takes this dish to the next level! It makes this pasta so creamy.
- Cheddar Shreds: for that cheesy flavor.
How to Make this One-Pot Vegan Taco Pasta
This recipe is so simple to make, making it 10x better than it already is.
- In a large pot, heat oil over medium heat. Once hot, add onion, garlic, and meatless crumbles and saute for 5-7 minutes, or until onions are translucent.
- Pour in the entire packet of taco seasoning and stir to combine, cooking for another minute.
- Add in vegetable broth, tomato sauce, salsa, corn, and black beans. Stir to combine then add in the uncooked pasta. Bring to a boil and let cook according to the cooking time on the pasta's package instructions.
- Once the pasta is cooked, add in the cheddar shreds and sour cream. Mix until combined and both have melted down. You can either serve immediately or let the pasta simmer for an additional 5 minutes so it really thickens up.
- Top with some chopped cilantro, sour cream, and avocado, and enjoy!
I truly think this recipe is perfect and so delicious as it, but here are a few variations that would work well!
- Change up the veggies! Feel free to toss in whatever veggies you like - bell peppers would be great in this dish.
- Kick up the heat! Use hot salsa or add in some chopped jalapeno to give this recipe an extra boost of spice.
- Instead of oil use a tablespoon or two of vegetable broth to saute the veggies and meat crumbles in.
- Stir often!! You don't want anything to stick to the bottom of the pot and burn. There are so many ingredients that have the chance to do this, so don't let it happen. The first time I made this I just let it boil and didn't really stir it...big mistake.
Yes! Store any leftovers in the fridge for up to 5 days. To reheat, you can either add back to a pot with a splash of vegetable broth and cook until heated through or you can microwave it!
Other dishes to enjoy on Cinco de Mayo
If you make this recipe, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment and review below. I hope you love this dish as much as we do!Print