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close up of vegan taco pasta

One Pot Vegan Taco Pasta

  • Author: Lauren Casolaro
  • Total Time: 25 Minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


This vegan taco pasta is creamy, cheesy, is easily made in one pot, and is ready in under 30 minutes.


  • 1 tablespoon oil
  • 1/2 cup yellow onion, minced
  • 4 cloves garlic, minced
  • 1 cup meatless crumbles
  • 1 (1oz) packet of taco seasoning
  • 2 cups vegetable broth
  • 1 1/2 cups tomato sauce
  • 1/2 cup salsa
  • 1 (15oz) can black beans
  • 1 (15oz) can whole kernel corn
  • 8 oz shell pasta
  • 2 tablespoons cream cheese
  • 1 cup cheddar shreds
  • 1/4 teaspoon salt


  1. 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.
  2. Pour in the entire packet of taco seasoning and stir to combine, cooking for another minute.
  3. 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.
  4. 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.
  5. Top with some chopped cilantro, sour cream, and avocado, and enjoy!


Store leftovers in the fridge in an airtight container for up to 5 days. 

Nutritional values are estimates only. See our full nutrition disclosure here

  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican


  • Serving Size: 1/4 recipe
  • Calories: 407
  • Sugar: 5.9g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 64g
  • Fiber: 9.6g
  • Protein: 19g

Keywords: taco pasta, vegan taco pasta, one pot meals, one pot vegan taco pasta