Did someone say Creamy One-Pot Taco Pasta? Learn how to make this simple and hearty dish using just one-pot and 30 minutes of your time.
Recently, Jasmine and I went head to head on a cooking challenge where we had to prepare a 30-minute, one-pot recipe, adhering to the following additional rules:
1 pantry item
1 produce item
1 frozen item
1 refrigerated item
1 item that starts with the letter B (for Berry)
We were also able to use any other ingredients we had in our house. Based on the rules, and what we had on hand, I thought it would be fun to make a creamy one-pot taco pasta. We do have another taco pasta on the blog already, but this one takes it to the next level.
Although Jasmine technically won the challenge with her one-pot red curry noodle soup, this taco pasta recipe is still a winner in my book. It’s the perfect recipe to prepare when you’re short on time and looking for a satisfying meal that everyone will love.
Here’s What You Need:
Vegan Grounds – We like to use the Beyond Meat grounds, but you can use any grounds or frozen crumbles you have in your fridge or freezer. If you decide to leave them out, that’s cool too!
Taco Seasoning – This can be found at most grocery stores and is available in both mild and spicy varieties.
Salsa – We like to use mild salsa, but you can use any type of salsa you prefer. This is a great way to add additional flavors to your dish.
Frozen Corn – You can also use fresh corn. Fire-roasted corn would be great to use too.
Pasta – The shape of pasta you choose for this dish adds additional personality to the meal. We used fusilli pasta, but shells or elbows would also be a great choice.
Black Beans – We used black beans for this taco pasta, but pinto or any other beans you have in your pantry could also work. Well, maybe not lima beans or chickpeas.
Taco Sauce – Taco sauce is another way to add extra flavor to your taco pasta. Opt for spicy or mild; there’s no wrong answer!
1 (15.5 oz.) can of black beans, drained and rinsed
1 cup frozen corn
1 cup taco sauce of your choice (we used Sky Valley)
2 cups pasta (we used rotini)
1 cup vegan cheese shreds (we used Follow Your Heart cheddar)
Cilantro, for garnish
To a lightly oiled medium sized pot, add in the onion and garlic. Cook for about 2-3 minutes until garlic is fragrant and onions translucent.
Add in vegan grounds and taco seasoning, mix through, and cook until grounds have browned, about 5 minutes.
Add in the vegetable broth, salsa, black beans, taco sauce and corn. Stir well, then add in the uncooked pasta.
Bring mixture to a boil and then lower to low-medium heat and cover the skillet with a lid. Let simmer for between 10-13 minutes, or until the pasta is al dente. The time will vary based on the pasta you are using.
Uncover, add in vegan cheese, and mix until melted. Top taco pasta with optional toppings of choice. We love avocado, vegan sour cream, cherry tomatoes, and fresh cilantro. Serve immediately.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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