Taco Pasta (Vegetarian, 20 Minutes)
This hearty, vegetarian taco pasta is packed with protein, fiber, and bold Mexican flavors. It's a quick stovetop recipe - ready in 20 minutes - with a one-skillet option and shortcuts - perfect for busy weeknights.
Servings (change as needed): 4
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.
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.
Calories: 458kcal | Carbohydrates: 66g | Protein: 19g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1096mg | Potassium: 863mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2551IU | Vitamin C: 64mg | Calcium: 290mg | Iron: 3mg