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This Vegan Taco Pasta is made in 30 minutes using just one-pot and simple ingredients. It’s cheesy, hearty, and packed with delicious plant-based protein. Gather your ingredients together and let’s get cooking!

creamy vegan taco pasta in a beige pan with cilantro on top by sweet simple vegan

This pasta recipe was born when Jasmine and I went head to head on a cooking challenge where we had to prepare a 30-minute, one-pot recipe focused on pantry staples and simple ingredients. And although Jasmine technically won the challenge with her One-Pot Red Curry Noodle Soup, this taco pasta recipe was still too good not to share. So good in fact it made the Top 20 One-Pot Recipes That You Need to Try. It’s the perfect weeknight dinner to throw together when you’re short on time and looking for a great recipe the whole family will love.

If you love Mexican food, you have to try some of our other popular Mexican-inspired recipes. Try our Pozole Rojo, Vegan Tortilla Soup, Vegan Huevos Rancheros, Vegan Carne Asada Tacos or this epic Vegan Taco Pizza. And Learn How to Make Vegan Tamales – 2 Ways!

ingredient needed for creamy vegan taco pasta by sweet simple vegan

Ingredients You’ll Need 

  • Onion + garlic – These ingredients are simple, but these pantry staples create the perfect flavor base to build the taco pasta sauce on. If desired, you can also add in some diced bell peppers for additional veggies!
  • Vegan Ground Beef – We like to use Beyond Beef, but you can use any vegan ground beef or frozen crumbles you have in your fridge or freezer. If you’d like to make this taco pasta a bit healthier, swap the store-bought vegan beef for our Walnut Taco Meat, Lentil Walnut Taco Meat, or Tofu Taco Meat. If opting for a homemade version, completely cook and cool it before using – this will help prevent it from becoming mushy when simmering.
  • Taco Seasoning – To make things quick and easy, we opted for a store-bought packet of taco seasoning. Depending on your spice preference, use either mild or spicy taco seasoning. Or, make your own homemade taco seasoning using simple spices such as chili powder, paprika, garlic powder, oregano, cumin, and salt. If you are gluten-free, make sure to use a gluten-free option. Taco seasonings are sometimes made with flour to prevent caking.
  • Salsa – We like to use mild salsa, but you can use hot salsa or any type of salsa you prefer. Our Easy Restaurant-Style Salsa would be amazing here!
  • Corn – We typically opt for frozen corn since it’s almost always in our freezer, but you can also use a can of drained and rinsed sweet corn, fire-roasted corn, or fresh corn. If using fresh corn, learn how to grill corn in the husk for the best flavor.
  • Pasta – For best results, we recommend using a short cut pasta. We used fusilli pasta, but rotini pasta, shells or elbow macaroni would also be a great choice. And if necessary, opt for a gluten-free pasta like brown rice pasta or chickpea pasta.
  • Beans – We used black beans for this vegan taco pasta, but pinto beans or even kidney beans will work well. Avoid beans like lima beans or chickpeas – these are better suited for recipes like Vegan Egg Fried Rice and Chickpea Salad Lunch Wraps
  • Taco Sauce – Taco sauce adds a boost of flavor and honestly takes this vegetarian taco pasta dish to the next level. Opt for spicy or mild; there’s no wrong answer!
  • Vegan Cheese Shreds – We like to use either vegan cheddar style shreds, or Follow Your Heart’s fiesta-style blend for this vegan taco pasta recipe. If you prefer not to add cheese, simply leave it out or try using our homemade Vegan Nacho Cheese instead.

Equipment Needed

a white bowl of creamy vegan taco pasta and sour cream and tomatoes on top by sweet simple vegan

How to Make Vegan Taco Pasta

  1. Cook the onions and garlic. Place a medium or large pot over medium heat. Once warm, add 1 tablespoon of olive oil and heat until warm. Add in the onion and garlic and sauté for 2-3 minutes, or until the garlic is fragrant and the onions are softened and lightly translucent.
  2. Brown the vegan beef. Add in the vegan ground beef and taco seasoning and stir to combine. Cook for about 5 minutes, or until the vegan beef is browned and lightly crispy on the edges.
  3. Add remaining ingredients (except cheese). Add in the vegetable broth, salsa, black beans, taco sauce, and frozen corn. Stir well, then add in the uncooked pasta.
  4. Cook the pasta. Bring the mixture to a boil, then lower the heat to medium-low and cover. Let simmer for 10-13 minutes, or until the pasta is al dente.
  5. Stir in vegan cheese. Add in the vegan cheese and stir until melted and creamy.
  6. Serve. Top your vegan taco pasta with additional toppings of your choice and enjoy while warm and creamy!

Serving Suggestions 

This hearty one pot taco pasta is filling enough to be served alone for a delicious lunch or dinner main. We love to serve it with cubed avocado, vegan sour cream, fresh tomatoes, and fresh cilantro. You could also add toppings like diced red onion, black olives, sliced jalapeños, and a squeeze of fresh lime juice. Don’t be afraid to make this pasta your own!

You also can’t go wrong with serving a side of Homemade Guacamole and Tortilla Chips. And while were at it, why not Classic Margaritas too?!

Storage Instructions

As with most pasta recipes, this Easy Vegan Taco Pasta will keep for up to 3 days when stored in an airtight container in the fridge. Freezing is not recommended – the pasta is likely to become mushy and potentially grainy in texture upon thawing.

Reheat leftovers in the microwave or on the stove in a pot or skillet until warmed through. If the creamy sauce has thickened considerably, add a splash of water or vegetable broth to help loosen things back up.

close up shot of creamy vegan taco pasta in a beige pan with cilantro on top by sweet simple vegan

More One-Pot Vegan Pasta Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Print
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creamy vegan taco pasta in a beige pan with cilantro on top by sweet simple vegan

Vegan Taco Pasta Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This Vegan Taco Pasta is made in 30 minutes using just one-pot and simple ingredients. It’s cheesy, hearty, and packed with delicious plant-based protein. Gather your ingredients together and lets get cooking!


Ingredients

  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound vegan grounds (we used Beyond Meat)
  • 1 tablespoon taco seasoning
  • 2 cups vegetable broth 
  • 1 cup salsa of your choice
  • 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

Instructions

  1. 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.
  2. Add in vegan grounds and taco seasoning, mix through, and cook until grounds have browned, about 5 minutes.
  3. Add in the vegetable broth, salsa, black beans, taco sauce and corn. Stir well, then add in the uncooked pasta. 
  4. 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. 
  5. 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: One-Pot
  • Method: Stove Top
  • Cuisine: Vegan

Nutrition facts label provided by Nutri Fox.

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!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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10 Comments

  1. I made this last week for the grandchildren, we loved it will definitely make it again…so easy and delicious! Your recipes always appeal to our family.






  2. Loved this – it was great for my lunch for the week. Next time I’ll add some peppers to give it some spice.






  3. Super easy, fast and yummy recipe. Even my 2 year old liked it and he’s SO picky. Definitely getting added to the rotation.






  4. My husband, two toddlers and I absolutely love this recipe. We’ve made it at least 10 times and it’s on our regular dinner rotation. Thank you for sharing!!






  5. Love this recipe. I make this as part of my boyfriend’s meal prep / lunches every few weeks for work and he’s not vegan and he can’t even tell there’s no meat in it. We love this recipe.






  6. I patted myself on the back after making this for my sister & husband. So good! I can’t wait to try more of your recipes.






  7. This recipe was delicious! It was super easy and lots of leftovers! We used Lightlife gimme lean sausage because it’s a little cheaper than beyond and it worked great. The only thing we did differently was add a jalapeño. I will definitely be making this again!






  8. Great recipe. It’s been added to our regular rotation! We’ve tried it with several different brands of vegan meats now, but Impossible and Beyond are the best by far.