This Easy Vegan Taco Pasta is everything you love about tacos but with pasta instead of tortillas! Black beans, corn, tomatoes and a creamy dairy-free cauliflower cheese sauce make this recipe a keeper! No soaking cashews for this creamy cheesy taco sauce. This pasta meal comes together in under 20 minutes, perfect for meal prep or busy weeknight dinners.
Tara’s Tips For Perfect Easy Vegan Taco Pasta:
- Choose any shape pasta you like! You can’t go wrong.
- Don’t overcook the pasta! Preferably, take one minute off of the recommended time on the box.
- Serve hot or cold! We like to eat ours hot but this is a perfect cold pasta salad as well.
- Topping ideas: diced avocado, guacamole, your favorite salsa or hot sauce, cilantro, sliced jalapeno, Sofritas, Tempeh Taco Meat, or meatless meat crumbles.
- If you want to make this extra cheesy, pour your completed taco pasta into a casserole dish, top with 2 cups vegan shreds and bake in the oven until the cheese melts. If you plan to do this, cut 2 minutes off of the cooking time for the pasta.
- I used fire roasted frozen corn (I buy mine at Whole Foods). If you cannot find fire roasted corn, use fresh or frozen regular corn.
This Easy Vegan Taco Pasta Is Perfect For Game Day!
Make ahead an mix with the cauliflower cheese sauce when ready to serve. Or, you could cook the pasta a few minutes less, put everything in a casserole dish + cook in the oven topped with vegan cheddar shreds (or dairy cheese if not vegan) when ready to serve!
Need More Meatless Mexican Inspiration?
Try one of my other meatless Mexican favorites:
- Copycat Chipotle Cilantro Lime Rice
- The Easiest Instant Pot Black Beans
- Instant Pot Vegetarian Refried Beans
- Instant Pot Mexican Quinoa
- Quinoa Stuffed Peppers
- Air Fryer Refried Bean Taquitos
- Guacamole (the only recipe you will ever need right here)
- Tempeh Taco Meat
- Copycat Chipotle Sofritas
- AMAZING creamy avocado dressing
- So many salsas to choose from! Chipotle Tomato Salsa Copycat Recipe (Mild Salsa!), Chipotle Tomatillo Salsa Copycat (Medium Salsa!), Copycat Chipotle Corn Salsa, Chuy’s Salsa Copycat Recipe.
- Homemade tortilla chips (easy + versatile homemade tortilla chips recipe right here!)
Easy Vegan Taco Pasta
This Easy Vegan Taco Pasta is super easy + ready in under 20 minutes! The creamy cauliflower sauce is the best part!
Ingredients
- For The Pasta:
- 16 oz pasta (your favorite shape)
- 1 can fire roasted tomatoes (14.5 oz)
- 4 cups frozen fire roasted corn (or regular fresh or frozen corn)
- 2 cans black beans (14 oz cans)
- For The Sauce:
- 3 cups fresh or frozen cauliflower
- 1/2 cup nutritional yeast
- 2 tbsp taco seasoning powder
- 1 tbsp garlic powder or granules
- 2 tsp salt
Directions
- Step 1 Cook pasta according to directions on the box (do not overcook, leave al dente).
- Step 2 While pasta cooks, drain and rinse the black beans.
- Step 3 Place the frozen corn in a strainer and run under war water until thawed.
- Step 4 To Make The Sauce: Place cauliflower in a glass bowl, microwave on high for 3-5 minutes or until soft. When done, drain off the excess water and transfer to blender.
- Step 5 Add the nutritional yeast, taco powder, garlic powder, and salt to the blender with the cauliflower, blend on high until smooth. Add up to 1/4 cup water as needed to blend. The final product should be a smoothie consistency.
- Step 6 When pasta is done cooking, drain water and transfer to a pan or skillet.
- Step 7 Add the black beans, corn, and fire roasted tomatoes (without the juice). Give everything a good stir and heat over medium heat for one minute.
- Step 8 Stir in the cauliflower sauce (reserve a small amount to drizzle on top to your liking). Continue to cook over medium heat for 1-3 minutes or until everything is heated through.
- Step 9 Transfer to bowls, top with avocado, jalapeno, cilantro, guacamole. Enjoy!
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