Vegan Taco Pasta (One Pot!)
This one pot vegan taco pasta is a weeknight dinner game-changer. It takes just 30 minutes from start to finish and has just 10 ingredients - plus it's delicious! Our toddler has been loving this easy cheesy taco pasta, I hope you do too.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Entree, Main Dish
Cuisine: Tex-Mex Inspired
Diet: Vegan
Servings: 5 servings
Calories: 361kcal
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 2 1/2 cups veggie crumbles (I used Gardein)
- 2 tablespoons taco seasoning
- 1 cup salsa
- 2 1/2 cups water or vegetable broth
- 8 oz pasta
- 1 cup vegan shredded cheddar cheese
Add oil, onion, bell pepper, and zucchini to a large skillet with tall sides. Sauté over medium heat until onion is translucent and softened, about 5 minutes.
Stir in the plant-based crumbles and taco seasoning. Cook for another 1-2 minutes to thaw the crumbles .
Add the salsa and water and bring to a simmer. Add the uncooked pasta and cover with a lid. Simmer for 15-20 minutes, stirring every 5 minutes or so until the pasta is cooked to al dente.
Stir in the shredded vegan cheese and stir to melt. Turn off the heat and garnish as desired then serve!
- To serve, add desired toppings such as green onions, fresh cilantro, lime juice, vegan sour cream, black olives and sliced avocado.
- Don't have veggie crumbles? Use ground seitan, black beans, TVP, or vegan ground meat (like BeyondMeat).
- Storage: store leftovers in the fridge for 3-4 days. Freeze for up to 3 months.
Serving: 1serving | Calories: 361kcal | Carbohydrates: 52g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 835mg | Potassium: 498mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1167IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg