Vegan Creamy Taco Pasta! Pasta, need we say more?! It’s the ultimate comfort food, and this dish took a fun taco flavor-packed twist in a healthy, low-fat way. We call that a win, win, win!
Nourishing ingredients, easy to make, and comes together fast, this oil-free Vegan Creamy Taco Pasta is full of taco goodness that will have you lining up for a second helping. Incredible versatile with all your plant based taco favorites and coated in a creamy, low-fat southwestern sauce.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Creamy Taco Pasta Skillet is a hearty pasta dish that will have the whole family seated at the table in a flash! We devoured it and went back for more!
Tips for Success:
- Amount of Pasta: While it is very tempting to use a full pound of pasta, we strongly recommend using the ingredient amount listed, 10 oz. If you use more than the listed amount, you could end up with a drier pasta dish as the pasta really drinks up the sauce as it sits.
- Pinto Beans: You can substitute using your favorite bean: lentils, black beans, kidney beans, chickpeas, etc.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen but is best served immediately after making. The pasta does tend to get mushy when frozen. If frozen, for best results, thaw overnight in the refrigerator before reheating.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Chili Powder: We used Penzeys Regular Chili Powder. Please note that chili powders are a blend of spices, some are spicier/hotter than others. Be sure to select a mild chili powder.
- Flour: We used Bob’s Red Mill Gluten Free All-purpose Baking Flour Blend. You can use the flour of your choice.
Kitchen Products Used:
- Large non-stick skillet or similarly large skillet
- Stock pot (to boil the pasta)
We certainly hope you give this deliciousness a try.
If you try these comforting pasta, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Nourishing ingredients, easy to make, and comes together fast, this oil-free Vegan Creamy Taco Pasta is full of taco goodness that will have you lining up for a second helping.
- 1 cup yellow onions, fine dice
- 1 jalapeno pepper, fine dice
- ½ red bell pepper, medium dice
- ½ green bell pepper, medium dice
- 1 Tablespoon minced garlic
- 1 Tablespoon GF flour *
- ½ cup low-sodium vegetable broth *
- ½ cup water
- 1 teaspoon lime juice
- 1 – [ 14 oz. can ] petite diced tomatoes
- 1 – [ 15 oz. can ] pinto beans, drained & rinsed *
- 3 Tablespoons nutritional yeast
- 1 cup corn
- ¼ teaspoon baking soda *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons dried minced onions
- 1 ½ teaspoons regular chili powder *
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ to 1 teaspoon sea salt *
- Pinch black pepper
- 8 to 10 oz. GF fusilli pasta (or pasta of choice)
- Freshly chopped cilantro
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the finely diced onions, bell peppers, and jalapeno pepper, sauté over medium-high heat for 7 to 10 minutes until tender.
- Add the minced garlic, sauté for 30 seconds, then add the flour and Herb/Spice Mix, sauté for one minute to allow the spices to release their fragrance.
- Then add all the remaining Skillet Ingredients except the baking soda, stir well to combine, scraping the bottom of the skillet to make sure you are pulling up any spices and/or flour that stuck to the bottom of the skillet. Bring to a boil, then immediately lower to a simmer. Add the baking soda, stir to combine. Continue to simmer for 7 minutes.
- After 7 minutes, add the cooked pasta. Stir to combine. Simmer for several minutes, then remove from the stove and allow to sit for 5 minutes.
- Serve topped with freshly chopped cilantro and avocado chunks.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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