Vegan Taco Pasta


-8 oz pasta

- 2 tbsp avocado oil (or oil substitute)

- 1/2 red onion, chopped

- 1 green bell pepper, chopped

- 1 red bell pepper, chopped

- 1 jalapeño, diced

- 1 packet taco seasoning

- 6 oz soyrizo

- 1/2 cup chunky salsa

- 1 cup water

- 1 tsp Better Than Bouillon No Beef Base (Whole Foods)

- 4 oz vegan cream cheese

- garnish with cilantro, lime wedges, avocado, hot sauce


- cook pasta according to directions, drain and set aside

- while pasta is cooking, head oil in pan over medium skillet

- add red onion, bell peppers, jalapeño, and taco seasoning and sauté until vegetable are tender (about 6-8 minutes)

- push veggies to one side of the pan and add soyrizo

- crumble with wooden spoon and cook for an additional 3 minutes

- add salsa, water, bouillon, and cream cheese to the pan and stir

- add cooked pasta and toss until evenly coated

- add garnish and serve

*place in baking dish and broil for 2-3 minutes for a crispy top layer

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