There is nothing more comforting then a big bowl of pasta. After a long day there is nothing that you want more. At least for me. Carbs are like a delicious blanket hugging my insides! What do you do when you can’t decide what you want to eat, and you’re craving two different things? Well you mash them together of course! What happens when you combine taco fixings with pasta? A miracle. A delicious spicy vegan taco pasta miracle! It’s like an extra comforting burrito bowl, especially if you use rice noodles. This pasta is spicy, flavorful and extra comforting. I love it served with extra salsa and avocado! It is the perfect meal for when you are looking for something a little different. I promise you and your whole family will devour this within minutes!
Tips For Making Spicy Vegan Taco Pasta
Pasta
This is really up to you. I made it with rice pasta because 1, it would make it gluten free and 2, I felt like it would be a similar to a burrito bowl only with pasta instead of rice. And it was! Also make sure and save 1/2 cup of pasta water for the sauce. Pasta water is the perfect addition to pasta sauces. It helps thin it out and helps the sauce stick to the pasta.
Chorizo
I am in love with the soy chorizo from Trader Joes. It is perfectly seasoned, vegan and gluten free! I always have at least 2 in my fridge. However if you don’t have a Trader Joes in your area you can also use any kind or even sub for a vegan beef crumble.
Vegetables
This is a very easy going pasta so feel free to put whatever you would put on your tacos. I used black beans, corn, jalapenos, salsa, and cilantro. However you could add additional tomatoes, peppers, pickled jalapenos, cabbage. I would make sure to sauté all your items before you add them to your pasta besides the salsa.
Sauce
Add the cream cheese, taco seasoning, lime juice, salt and pasta water to a blender or food processor to blend until smooth. Add back into the pasta and let it thicken with the pasta on low.
Garnish
Top with avocado, salsa, cilantro, lime juice, even some crushed corn chips could be nice for an added crunch.
Spicy Vegan Taco Pasta
Equipment
- Food Processor
Ingredients
- 2 Cups Rice Pasta
- 1 Tbsp Oil
- 6 Oz Soy Chorizo I use Trader Joes
- 1 Can Black Beans Drained
- 1 Can Corn Drained
- ½ Red Onion Chopped
- 2 Jalapenos Deseeded and Chopped
- ½ Cup Salsa of Choice I used Salsa Lisa
- ¼ Cup Cilantro Chopped
Sauce
- 1 Tbsp Olive Oil
- ½ Cup Saved Pasta Water
- ½ Cup Plant Based Cream Cheese
- 1 Tbsp Taco Seasoning
- 2 Tbsp Lime Juice
- ½ Tsp Salt
Garnish
- Lime Wedges
- Salsa
- Avocado Slices
Instructions
- Boil water and cook noodles according to the package.
- Heat a saute pan and add in oil.
- Add in red onion, and jalapeno. Saute for 2 minutes.
- Add in chorizo, black beans, and corn. Mix together and break up the chorizo. Saute for another 2 minutes and set aside.
- Once the noodles are cooked, set aside ½ cup of pasta water and strain the noodles. Put back into the pan.
- In a food processor add in cream cheese, taco seasoning, pasta water, lime juice and salt. Blend until smooth.
- Add the chorizo mixture to the noodles. Mix in the sauce.
- Add in Salsa and chopped cilantro.
- Serve immediately and garnish with extra salsa, avocado wedges and lime.