Taco Pasta – Simple 20-Minute Vegetarian Meal
Taco pasta is a hearty stovetop vegetarian meal that’s packed with protein, fiber, and bold Mexican flavors. It’s quick and easy – ready in about 20 minutes – plus a one-skillet option and shortcuts for busy weeknights.
Leftovers reheat well and make an easy lunch for the next day.
What to expect
This vegetarian taco pasta is a complete meal of cozy comfort food designed for weeknights. It comes together quickly with everyday basic pantry ingredients, and delivers plenty of protein and fiber from black beans, corn, pasta, and melted cheese.
Expect bold Mexican-inspired flavors and lots of options to adapt it to your pantry and switch things up with fun toppings or a one-skillet instant noodle variation.
Ingredients – tailored to your taste
- Pasta: Any kind of small or ridged pasta is fine. Penne, rotini, shells, and farfalle will cling to the chunky sauce well, but elbow macaroni works too.
- Taco pasta sauce: chopped tomatoes, onions, and bell peppers, frozen sweet corn niblets, black beans, salsa, garlic, salt & pepper, cumin, chili powder, oregano, and olive oil.
- Cheese: Grated cheddar (or your favorite melty cheese). If you are a stricter vegetarian, you will want to find a cheese made from microbial or vegetarian rennet (not animal rennet). Vegans can use nutritional yeast or vegan cheese.
- Garnish options: green onions, chopped fresh cilantro, sour cream, squeeze of lime.
Substitutions
- Pasta: Use high-fiber or whole wheat pasta for extra fiber, or chickpea/lentil pasta for extra protein. For a one-skillet version, use instant noodles (see tip and recipe notes).
- Tomatoes: Use a can of San Marzano or diced tomatoes (drained). Reserve some juice in case you need a splash to loosen the pasta.
- Taco seasoning: Replace the oregano, chili powder and cumin with 1-2 tablespoons of taco seasoning from a packet or bulk mix.
- Black beans: Swap with navy beans, pinto beans, kidney beans, or cannellini beans
- Cheese: Mozzarella, Monterey Jack or a Mexican blend are great alternatives to cheddar.
Variations
Note: If adding extra vegetables, beans, or meat, increase the tomatoes and/or salsa to keep the pasta saucy.
- Extra protein: Add chickpeas along with the black beans for a heartier, fiber-packed version.
- More veggies: Sauté mushrooms, spinach or zucchini while making the sauce.
- Make it creamy: Stir in ¼ cup sour cream, half-and-half cream, or Greek yogurt before adding cheese for a creamier sauce.
- Turn up the heat: Add diced jalapeños, chipotle powder, or hot salsa instead of mild.
- Make a meat version: Add sausage, ground beef, or ground turkey and cook it with the onions and peppers.
- Make a vegan version: Use vegan cheese or add guacamole for creaminess.
- Kid-friendly: Use milder salsa and cheese, then serve hot sauce on the side for spice lovers
Step-by-step instructions
Tip – Make a one-skillet version
Make this taco pasta recipe all in one skillet using ramen or instant noodles: cook the sauce, soften the noodles in the same skillet, then toss everything together and melt the cheese over it. Fast, filling, and saves a pot. See recipe notes for full instructions.
Shortcuts
Here are a couple of time-savers and conveniences I tested that will keep the flavors and cut down on prep.
- A can of tomatoes – Use some chopped San Marzano or diced tomatoes that save time by skipping the “cook down” step. Drain them first, but reserve some juice to loosen the pasta if needed.
- Taco seasoning: Replace the oregano, chili powder, and cumin with 1–1½ tablespoons from a packet or bulk mix.
- Garlic: Use minced garlic from a jar, tube or frozen cubes instead of fresh.
- Cheese: Pre-grated packaged cheese works fine.
- Quicker finish: Stir cheese directly into the pasta instead of melting it on top.
What to serve with taco pasta
I like to complement the Mexican-inspired theme with simple sides:
- Starters: gazpacho (chunky or smooth), avocado crostini, or classic guacamole with tortilla chips.
- Drinks: A cold Margarita or lime spritzer pairs beautifully.
- Topping bar: I like to let diners customize their own toppings with avocado, tortilla chips, lime wedges, sour cream, cilantro, hot sauce, or extra cheese.
Recipe FAQs
Mozzarella, or cheddar labeled as “for melting” usually works best. If you want the smoothest melt, shred your own from a block
The sauce is great spooned over rice, baked potatoes, spaghetti squash, mild white fish, or zucchini noodles. It also makes a tasty filling for tacos or burritos.
Yes, just use a large, deeper skillet or dutch oven if doubling the recipe.
Yes, you can freeze taco pasta in single or family portions for up to 3 months in airtight containers or ziploc bags. The pasta gets a little softer, but it still tastes great when reheated.
The easiest and quickest way to reheat it in the microwave, covered for a couple of minutes. You can also reheat it gently on the stovetop. In both cases, add a splash of water or broth to loosen up the pasta.
This recipe is written for the stovetop and includes a one-skillet option with instant noodles. Instant Pot taco pasta recipes are popular, but I haven’t tested that method yet.
More pasta recipes
- Mediterranean pasta
- Pasta with burrata, cherry tomatoes and basil
- Cheesy spinach mushroom pasta
- Spicy ramen noodles with chili crisp
For more ideas, check out our full collection of pasta recipes.
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Taco Pasta (Vegetarian, 20 Minutes)
Ingredients
- 180 grams -200 grams pasta, any kind I prefer small and ridged
Taco pasta sauce
- 1 tablespoon olive oil
- 1 cup chopped onions (1 medium onion)
- 1 cup chopped peppers (1 bell pepper)
- 3 minced garlic cloves (2-3 tsp)
- 1 ½ cups diced fresh tomatoes (or cherry tomatoes, halved)
- 2 teaspoons chili powder (or more if salsa is less spicy)
- 1 teaspoon cumin
- 2 teaspoons dried oregano leaves (or 1 teaspoon ground oregano)
- 1 cup salsa from jar – mild, medium or hot (or homemade)
- 1 cup canned black beans, rinsed and drained (about 1/2 can)
- 1 cup frozen corn niblets (or fresh corn)
- salt and black pepper to taste (I use ~ 1/2 teaspoon, each)
- 1 cup grated Cheddar cheese, Note 1 (or Mozzarella, Monterey Jack, Mexican blend)
Garnish
- Choose one or more: chopped fresh cilantro, chopped green onion, sour cream, Greek yogurt, crushed tortilla chips, squeeze of lime juice, chopped red onions.
Instructions
- BOIL PASTA: Boil pasta in salted boiling water according to package directions until your preferred doneness (al dente or softer). Drain and set aside.
- MAKE TACO SAUCE: Heat oil in large skillet to medium-high heat. Add onions and peppers and cook for 3 minutes until tender. Stir in garlic for 30 seconds. Reduce heat to medium heat. Add chopped tomatoes, beans, salsa, corn, cumin, oregano and chili powder. Stir and cook for 5 minutes until tomatoes break down. Taste and add more salt or a pinch of sugar if needed. If using drained, chopped canned tomatoes, cooking time will only take 2-3 minutes.
- STIR IN PASTA until fully coated with sauce. Taste and adjust seasonings to your liking. Add a splash of water, broth, or tomato juice (from the can if using) to loosen the pasta if needed (the pasta absorbs liquid when sitting around).
- ADD CHEESE TOPPING: Sprinkle cheese on top of pasta, turn heat to low, cover, and cook for 3 minutes to allow cheese to melt. If you don't have a cover, use foil as a cover or just stir the cheese directly into the mixture.
- GARNISH AND SERVE: Serve right from the skillet, garnished with your choice(s) of toppings: – chopped green onions, chopped cilantro, sour cream or Greek yogurt, lime wedges and/or crushed tortilla chips.
Recipe Notes
- Cheese options for vegetarians and vegans: If you are a stricter vegetarian, you will want to find a cheese made from microbial or vegetarian rennet (not animal rennet). For a vegan option, use nutritional yeast or vegan cheese (some common brands are Daiya, Violife, Miyoko’s, Follow Your Heart).
- Substitutes:
- Pasta: Whole wheat (extra fiber), or chickpea/lentil pasta (extra protein).
- Tomatoes: Canned diced or whole San Marzano chopped (drained)
- Seasoning: 1–1½ Tbsp taco seasoning instead of spices.
- Beans: Swap black beans with navy, pinto, kidney, or cannellini.
- Variations – NOTE: if adding extra ingredients, you may need to increase the tomatoes and/or salsa to keep the pasta saucy.
- Meat version: Brown ground beef, turkey, or sausage with onions/pepper
- Extra protein: Add chickpeas
- Additional veggies: Sauté mushrooms, spinach, and/or zucchini with the onions and peppers.
- Make it creamy: Stir in ¼ cup sour cream or Greek yogurt before adding cheese for a creamy sauce.
- Make it spicier: Diced jalapeños, chipotle powder, or hot salsa
- Vegan version: Use vegan cheese or add guacamole
- Kid-friendly: Use milder salsa and cheese
- Make a one-skillet version: Make the taco pasta sauce. Move it to one side of the pan. Add water to the other side of pan, bring to a boil, and then add the dry instant ramen. Cook for 2 minutes, or until soft. Toss everything together before adding cheese and melting it.
- Make Ahead:
- Prepare the sauce a day or two ahead, then before serving, cook the pasta, toss with the sauce and melt the cheese.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze for up to 3 months in ziploc bags (I portion into single servings for lunch).
- Reheat in microwave, covered, for a few minutes, or gently on the stovetop with a splash of water or broth to loosen up the pasta.
Vegetarian does not include cheese
Hi Maggie, While that is absolutely true for some, particularly vegans, many vegetarians do eat cheese, including my daughter/Two Kooks partner. Many would avoid cheeses made with animal rennet, but many cheeses are now made with microbial or vegetarian rennet, which are fine for vegetarians. Fortunately, there are some good options out there like nutritional yeast and vegan cheese, and of course, you can always leave out the cheese altogether. Thanks for bringing this up – I will make a note of it in the recipe to be clearer.