Go Back
Vegan Taco Salad
Print

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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings

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

Instructions

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.