Spicy Vegan Taco Pasta
Try this delicious all plant based taco pasta. With all the tasty flavors of tacos on top of pasta. This dish is easy to make, comforting and super flavorful. Why not have the best of both worlds. Tacos and 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.