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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
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
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.