Your new favorite weeknight dinner, coming right up. This Plant-Based One Pot Taco Pasta is hearty, flavorful, and so easy to make in under 30 minutes.
You want a dinner that will satisfy you, but you don’t want to spend hours cooking something up in the kitchen… I mean who does on a weeknight (or any night…)?! This Plant-Based One Pot Taco Pasta will take the guess work out of dinner. Plus, it’s customizable, with the option to add a variety of toppings to make it your own!
I made it using Alpha Foods Beefy Crumbles, keeping this recipe plant-based but still filling and packed with protein. The texture is on point ~ just like real ground beef ~ making this recipe a total crowd-pleaser for kids and adults. I use chickpea pasta for some extra fiber and protein, and you can easily sub in dairy-free cheese if vegan.
PrintPlant-Based One Pot Taco Pasta
One Pot Taco Pasta that kids and adults will love. Under 30 minutes for a quick weeknight meal. Plant-based and easily made gluten-free.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 1x
- Category: lunch, dinner, pasta
- Method: Stovetop
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 8oz plant-based “beef” crumbles
- 1/2 cup frozen yellow corn
- 1/2 cup frozen peppers
- 1 15-ounce can diced tomato
- 1 8-ounce can tomato sauce
- 2 cups water
- 1 packet low sodium taco seasoning
- salt & pepper to taste
- 2 cups uncooked pasta shells
- 1 cup shredded (dairy-free) cheddar cheese
- optional toppings: fresh cilantro, sour cream, avocado, extra cheese, crushed tortilla chips
Instructions
1. In a large pot or deep skillet heat olive oil on medium heat and cook plant-based meat crumbles until heated through
2. Add in frozen corn & peppers and cook until heated through (just 1-2 minutes)
3. Add diced tomatoes, tomato sauce, water, taco seasoning, salt & pepper. Combine well and bring to a boil
4. Mix in the uncooked pasta. Turn heat to low and let cook for 15-20 minutes, stirring a few times throughout
5. When done cooking, mix in the cheese until melted
6. Serve with desired toppings
Keywords: taco, pasta, taco pasta, gluten-free, one pot, vegan, dairy free, gluten-free pasta
To make fully vegan:
If you want to make this recipe vegan, then simply omit the cheese, or use your favorite dairy-free/vegan cheese. Some brands I love are VioLife and Miyokos Creamery.
To make gluten-free:
Generally, I love using bean based pasta as they are gluten-free and include extra fiber and protein. If you are looking for a brand, then I recommend Banza and Barilla both of which make great chickpea pastas. In addition, I love Explore Cuisine’s Red Lentil Pasta. You could also use any of your favorite gluten-free (corn, brown rice, etc.) pastas.
In this case, the Alpha Foods Crumbles I used are *not* gluten-free. Some other options would be Impossible or LightLife.
If not vegan or gluten free:
You can use your favorite shredded cheese – cheddar or pepper jack would be great – and opt for regular ground beef or chicken.
Topping options:
This pasta recipe is so versatile, you can add any of your favorite taco toppings. Some ideas are fresh cilantro, sour cream, avocado, extra cheese, or crushed tortilla chips.
As always, if you make this Plant-Based One Pot Taco Pasta or any of my other recipes, please leave a comment or review! You can also tag me on Instagram @hungry.blonde so I can see how they turned out 🙂 xoxo GG
You might also like:
Plant-Based Cauliflower Cream Sauce Pasta
Everything Bagel Macaroni & Cheese
6 Ingredient Plant-Based Enchiladas
Vegan Gnocchi Mac & Cheez
Sweet Potato Feta Chickpea Patties
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