(Note: this post was originally published on March 25, 2021. It has since been updated with a few tweaks.)
You may be wondering what this crazy fusion creation is. Taco pasta is the best of both worlds: taco ingredients and flavors but in a pasta dish. It's fun, unexpected, and easy to make. The flavors are Mexican-inspired (chili powder, cumin, black beans, charred veggies, spicy peppers, avocado, cilantro) but in an Italian format.
Unfortunately, many taco pasta recipes are loaded with heavy ingredients like refined grains, ground beef, and tons of cheese. My vegan taco pasta omits the traditional heaviness and instead uses nutrient-dense bean-based pasta, black beans, a rainbow of veggies, flavorful spices, and whatever taco garnishes you enjoy.
This is a dish that I find myself making again and again because I love the flavors and it's easier than making tacos. I can't wait for you to try this re-imagined healthy taco pasta!
Many of the taco pasta recipes I saw around the web seemed heavy and really focused on animal products. This version is much fresher and lighter, is entirely plant-based, and is loaded with good protein. There are a few key swaps I've done to make this vegan taco pasta a nutritional winner.
First, instead of traditional pasta, I suggest making this recipe with a bean-based pasta. There are so many great options available now that are just as delicious as regular pasta. Red lentil, green lentil, and chickpea pastas will all work great in this recipe and they're all much higher in protein and fiber. Of course you can use traditional pasta if you prefer, but I enjoy this vegan protein pasta dish most with a short, fun, twisty cut of bean-based pasta. To add even more protein and celebrate the taco theme, you'll also incorporate black beans.
Second, this healthy taco pasta is loaded with fresh veggies. You'll start with caramelized red onion, add delicately spicy poblano peppers, then add a bunch of other colorful veggies including cabbage, corn, and bell peppers. You can also garnish the dish with additional fresh produce like avocado and cilantro. There are so many nourishing plants in this dish!
There are so many ways you can change up this taco-inspired vegan protein pasta recipe to suit your own tastes. Feel free to mix and match the veggies, stir in a some hearty greens like kale at the end, or even add another flavor powerhouse like finely chopped veggie chorizo. I've shown relatively simple garnishes (avocado, cilantro, and pepitas) but you can load this dish up with any and all toppings you like to put on tacos.
As written, this recipe is for a relatively simple pasta tossed with veggies and spices; it's not really "saucy". It you prefer a saucier dish, this vegan taco pasta is easily adapted. Just stir in about a cup of crushed or diced tomatoes at the same time that you add the veggies and spices (step 6 in the directions). Allow the sauce to simmer in the skillet for 10-15 minutes, especially if you've used canned tomatoes, before adding the pasta. This will work especially well if you can find fire-roasted diced tomatoes.
This vegan taco pasta is a great option for make-ahead applications and healthy meal prep because all of the ingredients are hearty. You can make the entire dish ahead of time and store it in a tightly sealed container in the fridge for up to a few days. When you're ready to enjoy the leftovers or your meal prep portions, you can either reheat the pasta or have it cold like a pasta salad; the latter option works great for a BBQ, potluck, or even a picnic. Just make sure to add the garnishes right before serving.
Here's what you'll need for this vegan protein pasta recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Well, have I convinced you to try this vegan taco pasta? Having these Mexican-inspired flavors in an Italian format is so fresh and fun. It has all the best taco ingredients and flavors, but in a package that's heartier and easier than tacos. For all those reasons, this is a recipe that I come back to at least once a month and often more frequently.
This is one of those dishes that can become whatever you want it to be. A pasta salad for a summer picnic? A cozy winter comfort food dish? A quick, portable meal-prep option for busy evenings or lunches? With so many options, you can really make this healthy taco pasta work for your diet, lifestyle, and time of year.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Healthy Mexican Street Corn Stuffed Peppers
Spicy Skillet Orange Jalapeno Brussels Sprouts
Rainbow Vegan Citrusy Slaw (see the Mexican-inspired variation)
This vegan taco pasta is loaded with plant-based protein and all your favorite taco flavors. It's easy, fast, and makes for a great healthy comfort food dinner, especially when finished with all the best taco toppings.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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