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

Vegan Taco Pasta Recipe

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5 from 11 reviews

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


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!


  • 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


  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