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.
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.
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!
I used the fresh organic cilantro for my vegan taco pasta from Josie’s Organics, an 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!
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. #Winning
The avocado cilantro dressing is so easy to make – you blend all the ingredients in the blender and then it’s ready.
Could this look any more delish?! This vegan taco pasta is:
A lil spicy
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Vegan Taco Pasta (oil-free, gluten-free optional)
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
- 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
- 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