Vegan Taco Pasta (oil-free + easy)

Hey friends!

I have an incredible new recipe for you. VEGAN TACO PASTA is here! I am obsessed with both pasta and Mexican food so I decided to put the two together to create this savory, flavorful taco pasta. I can tell you wholeheartedly this is one of the best pasta recipes I have ever made. I literally made this a few hours ago – I raced to get this on the blog for you guys.

How do you make vegan taco pasta?

Let’s get into the details! First, you will get your pasta of choice boiling (I used whole grain rotini but feel free to use gluten-free or regular wheat), then you will saute the veggies for this dish until tender.

I sauté the corn, peppers, and red onion to give the dish a really nice warmth and bulk it up with healthy veggies. Adding vegetables to a pasta dish is a great way to eat healthy but make it fun at the same time.

Once the veggies are cooked and the rest of the ingredients are chopped, all you do is mix everything together in one large bowl and serve! Pour the dressing over it, mix and you will have the most delicious new plant-based dinner ever.

Lentil “Taco Meat”

This recipe for vegan taco pasta also has LENTILS! They are super high in protein, high in fiber, and they work really well in a Mexican dish because the lentils act as our taco meat. Lentils are very hearty so they work perfectly in that aspect.

Then, you will add chopped cilantro for freshness. Cilantro goes into both the dressing for this recipe and into the pasta itself. This is basically cilantro heaven!

Why is it important to use organic produce?

I used the fresh organic cilantro for my vegan taco pasta from Josie’s Organicsan amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.

I love their inspiring story and love supporting them by buying their produce!

If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

The avocado cilantro dressing is so easy to make – you blend all the ingredients in the blender and then it’s ready.

Vegan Taco Pasta

 This vegan taco pasta is:




A lil spicy




Vegan Taco Pasta

Rate + Comment

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

Vegan Taco Pasta

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Vegan Taco Salad

Vegan Taco Pasta (oil-free, gluten-free optional)

Pasta with all the yummy Mexican flavors and ingredients. If you like tacos and pasta you will love this! 100% plant-based and oil-free.
serving 8 servings
prep time 10 minutes
cook time 10 minutes
total time 20 minutes

the ingredients

Avocado Cilantro Dressing

  • 2 avocados
  • 1 cup cilantro
  • 3 limes juiced
  • 1 tsp garlic
  • 1 tsp salt
  • 2 tbsp water
  • 2 tbsp jalepeno juice optional if you want it to be spicy

Taco Pasta

  • 16 oz pasta of choice I used rotini
  • 16 oz cooked french brown lentils substitute 2 cans black beans
  • 1 cup chopped cilantro I use Josie's Organics
  • 2 tomatoes diced
  • 1/2 cup red onion diced
  • 2 bell peppers diced
  • 1 cup corn I cut the corn off 2 cobs
  • 1/4 cup jarred jalepenos diced use mild or spicy
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin


Taco Pasta

  • Make pasta, rinse and drain.
  • While pasta cooks, saute corn, peppers and onion in a pan until cooked. Add salt + pepper to taste.
  • In a large bowl, add the pasta, warmed cooked lentils, cooked veggies, spices, diced tomatoes, jalepeno, cilantro, then mix together.
  • Pour dressing over top and enjoy! Leftovers are delicious enjoyed warm or cold.

Avocado Cilantro Dressing

  • Blend all dressing ingredients in a blender and pour over the pasta.

This blog was created in partnership with Josie’s Organics



Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Laynie says:

    Made this for dinner tonight. We typically have tacos on Tuesday-doesn’t everyone? I was struggling with facing them for some reason, so this seemed like a great option. We liked it very much. My only tweak I would recommend and would do next time, is to add the spices to the sautéed veggies for the last couple of minutes to cook them. I think adding them “raw” on the cooked pasta and veggies left them tasting a little harsh and underdeveloped. I ended up adding the pasta back into the pot with a little water to cook a bit and it was better. Thanks for a great recipe4 stars

  2. Joanne says:

    Looks delicious! I am counting calories can you provide the nutrition factors per serving please?

    1. Danielle Keith says:

      If you add up the ingredients in a food calculator you can divide by the amount of servings you will be splitting it up into. 🙂 Hope you like it!

  3. Rose Ann says:

    This was delish!!! Made it tonight and LOVED it! I attached a pic on Pinterest and wish I could here. I used red lentil pasta and I love everything about it. Thanks!!! 😋5 stars

    1. Danielle Keith says:

      Oh WOW! I am so happy you loved the taco pasta!

  4. Beth says:

    So delicious! Another great recipe!5 stars

  5. Sarah Rumney says:

    Another great recipe! So, so delish! I did not end up adding the jalapeño juice to the dressing, just the 1/4 c diced jalapeño, and it had plenty of kick for me. Thank you!5 stars

  6. Lynn says:

    Sounds delicious! Do you mix the avocado sauce in, or just dab on top? I’m making this tomorrow 😛

  7. Laura says:

    This recipe was amazing! Thank you!5 stars