Taco Pasta - Creamy and Vegan!

Hello, my chickpeas! I've mentioned before that I pretty much grew up on Tex Mex and pasta. What can I say, my family knew what we liked! Well, this recipe combines those two things into one delicious meal - my Taco Pasta!

I know I always say this, but this one really is pretty easy to throw together! It's pretty much a matter of cooking some pasta, sautéing some tempeh and veggies, throwing in some salsa and other fun ingredients, and then combining it all together! It has quickly become a favorite in my house and I hope you give it a try!

Inspiration for Taco Pasta

As mentioned above, I pretty much grew up on Tex Mex and pasta. They were a staple in my house because they were easy to make vegetarian (my mom and I were both vegetarian), they were relatively easy, and they had lots of flavor!

When a good friend of mine shared with me that she had a Taco Spaghetti recipe that she loved, I got very excited. It was the best of both worlds! Her recipe was not vegan, but I asked if she would be okay with me taking the general concept and creating a new version for the blog! She very excitedly said yes, and now here we are.

When creating my version I was going for something with just the right amount of tex mex spice, a hint of creaminess, and the comfort of any good pasta dish. I tested this one many times and am very happy with how it came out.

Ingredients for Taco Pasta

Some of our stars today include:

• Pasta - you can use whatever type of pasta you'd like! I found that I like shells or rotini the most, but anything works!
• Tempeh - we are going to grind this up and sauté it! This is very loosely substituting a ground meat, but really it's just a great way to add some plant-based protein to our pasta.
• Bell peppers, onions, and garlic - this combo of veggies always screams "taco" to me! Especially once combined with our seasonings. 
• Cumin, chili powder, oregano, and smoked paprika - we are basically taking some of the main flavors of taco seasoning to create our own seasoning combination. 
• Kidney beans - I know we already have tempeh, but I decided to also add some beans for an extra oomph of protein! I just really felt like a "taco" pasta needed some beans, and they work with all of our other flavors beautifully!
• Chunky salsa - instead of using tomato sauce like you typically would with regular pasta, we are going for salsa here for the ultimate taco vibes!
• Coconut yogurt - this is to make our sauce just a little bit creamy. 

How to Make Taco Pasta

As always, keep on scrolling for the full recipe. But here's the basics:

1. Cook pasta
2. Grind up tempeh and then sautè tempeh and veggies
3. Throw in some spices
4. Mix in salsa and beans
5. Add coconut yogurt and reserved pasta water
6. Let cook 
7. Mix in pasta
8. Top and enjoy!

Tips & Tricks

You guys know that I love for you to play with these recipes and make them your own. Here are some ideas for you to try!

• I used bell peppers and onions because they remind me the most of tacos, but honestly you can probably use whatever veggies make you happy. You can also replace the red and orange bell pepper with whatever color you have on hand!
• If you like it spicy, feel free to increase the chili powder and/or use a spicier salsa! I use a mild salsa and it's perfect for my taste buds. But it's all personal preference!
• If you aren't a fan of kidney beans, try black beans instead! Or you can leave them out entirely if you'd prefer. You'll still get protein from the tempeh!
• I haven't tried this one, but if you're up for some experimenting and you are a vegan cheese fan, you could try mixing in some (meltable) vegan cheese to your sauce while it's cooking. I think it could be a delicious cheesy creation! Again, I haven't tried this one myself - so experiment at your own risk! (And if you do decide to try it, please let me know how it goes!)
• For another pasta creation check out my Pumpkin Pasta with Spinach and Mushrooms! For another tex mex inspired recipe, try my Air Fried Avocado Tacos!

Enjoy!

Taco Pasta - Creamy and Vegan!

Recipe by Delaney Romero - Joyful BalanceCourse: Dinner, LunchCuisine: Tex Mex, Pasta

Servings

6

servings

From Start to Finish

45

minutes

If you are both a Tex Mex fan AND a pasta fan like we are in my house, this recipe is for you! This meal is cozy like pasta should be, but is Tex Mex inspired in flavor. We are even packing in some great plant based protein from both the tempeh and the beans. The leftovers heat up great for lunch the next day! Enjoy!

*Note that "From Start to Finish" includes 10 minutes for prepping veggies and 35 minutes to complete the directions in the recipe.

Ingredients

• 8 oz pasta of choice (reserve ¼ cup of the pasta water)

• 8 oz tempeh*

• ½ medium red bell pepper, diced

• ½ medium orange bell pepper, diced

• ½ medium yellow onion, diced

• 3 cloves garlic, minced

• 2 teaspoon cumin

• ½ teaspoon chili powder

• ½ teaspoon oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon salt

• ⅛ teaspoon black pepper

• 1 can kidney beans, drained and rinsed

• 1.5 cups mild chunky salsa (Or medium/hot if you want it spicier!)*

• ½ cup plain coconut yogurt*

• Optional toppings:

• Cilantro

• Shredded vegan cheddar cheese

Directions

• Cook your pasta according to package directions. While it's cooking you can move on to step 2. When your pasta is cooked, save ¼ cup of the pasta water, then drain your pasta.
• Break your tempeh into medium/large chunks. Throw these chunks into a food processor. Pulse repeatedly until they have turned into small crumbles.
• Bring a large pot to medium/high heat on the stove top. Add just a bit of water to prevent sticking, and then add your crumbled tempeh, diced bell peppers, diced onion, and minced garlic. Allow to cook until the onions become slightly translucent and the veggies are fork tender, adding more water as needed to prevent sticking and stirring occasionally. This takes about 6 minutes for me.
• Add your spices (cumin, chili powder, oregano, smoked paprika, salt, and black pepper). Stir so everything is evenly incorporated.
• Add your kidney beans and salsa. Cook for about 2 minutes, until everything has mostly warmed through.
• Reduce heat to low-medium. Add coconut yogurt and ¼ cup reserved pasta water. Cook 5-10 minutes, or until it has become your desired consistency and thickness. (The longer it cooks, the thicker it'll get).
• Serve and top with cilantro and/or vegan cheese if desired. (The vegan cheese is best if you sprinkle it on while the pasta is still pretty hot so that it'll melt slightly). Enjoy!

Notes

• *Tempeh: Any brand works, but I use Lightlife Original Tempeh
• *Mild chunky salsa: Use your favorite, but I use Texas Horizon Mild Chunky Salsa
• *Plain coconut yogurt: Any brand works, but I use Culina Plain & Simple

Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pasta-making ways.

Stay joyfully balanced!