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    Home » Recipes » Vegan Main Dish Recipes

    Cheesy Taco Pasta (Vegan)

    By: Amy Katz · Published: Nov 28, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

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    Special diet: gluten-free option, nut-free, vegan

    Cheesy Taco Pasta is delicious and easy to make. The whole family will enjoy this meatless meal any night of the week! And it's vegan with a gluten-free option.

    Bowl of Cheesy Taco Pasta with serving spoon and dish towel

    This post has been sponsored by Collective Bias, Inc. and its advertiser. All opinions are mine alone. 

    Taco pasta is a classic comfort food recipe I remember enjoying growing up. But it usually contains meat and dairy, so I decided to make a vegan version. You can also make it gluten-free by using gluten-free pasta, like I did.

    I think the whole family will enjoy this recipe, whether or not they are vegan or vegetarian. It's cheesy, hearty, and really easy to make.

    Ingredients to make Cheesy Taco Pasta including MorningStar Farms Chorizo Crumbles from Walmart, non-dairy shredded cheese, and rotini pasta

    Ingredients

    Cheesy Taco Pasta requires only a handful of ingredients to make. The star of this dish is MorningStar Farms® Chorizo Crumbles.

    I found them in the frozen section at my local Walmart. The Chorizo Crumbles are vegan, gluten-free, and made from non-GMO soy. They are already perfectly seasoned, making them a simple solution for preparing meals.

    Besides using them to make Cheesy Taco Pasta, they are delicious in Soyrizo Potato Tacos. And if you like a spicy kick, you can use them in any recipe that calls for ground beef.

    Other than the Chorizo Crumbles, we'll need pasta, an onion, a can of fire-roasted diced tomatoes, and a bag of shredded non-dairy cheese. I like to add a little more heat by using a pepper jack flavor, but cheddar is also a good choice.

    And I love to garnish the pasta with sliced green onions. But feel free to add your favorite toppings such as chopped cilantro or cubed avocado.

    Making Cheesy Taco Pasta with onion, MorningStar Chorizo Crumbles, fire roasted diced tomatoes, and non-dairy shredded pepper jack cheese

    Instructions

    You only need one pot and about 30 minutes to make Cheesy Taco Pasta. I like to cut down on the number of dishes to wash by cooking the pasta and draining it, then using the same pot to make the sauce.

    1. First I heat a little olive oil over medium heat and saute the diced onion.
    2. Then I add the bag of frozen Chorizo Crumbles.
    3. Next comes the fire-roasted diced tomatoes along with the juice from the can.
    4. I let the mixture simmer, stirring occasionally, until heated through.
    5. Now it's time to stir in the shredded non-dairy cheese.
    6. And finally the pasta is added back to the pot, and everything is folded together.
    Mixing the cooked rotini pasta into the sauce made with onion, MorningStar Farms Chorizo Crumbles, fire roasted diced tomatoes, and non-dairy shredded pepper jack cheese

    Additions

    Cheesy Taco Pasta is a delicious dinner option. I love recipes like this that are really easy to make, taste amazing, and can be customized to suit your preferences.

    While I only used a few ingredients to make this recipe, there are so many ways you can vary it. Simply start with the basic recipe below, and add any vegetables or legumes you like.

    Some I like to use are bell peppers, corn, sliced black olives, and black, pinto, or kidney beans. It's also a great way to use up any leftover ingredients you have in your refrigerator.

    And, by the way, this pasta dish is delicious reheated the next day.

    Cheesy Taco Pasta in a serving bowl with a spoon next to it and plaid dish towel

    Serving suggestions

    Cheesy Taco Pasta is a complete comforting meal. But if you want to boost your family's vegetable intake, try serving Cheesy Taco Pasta with a green salad topped with Cashew Ranch Dressing. Or you could make Grilled Corn Tomato Cucumber Salad.

    And if you're looking for more ways to use Chorizo Crumbles, I suggest adding them to Roasted Sweet Potato Tacos, Quinoa Burrito Bowls, or Vegan Pumpkin Chili.

    And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    Close up of spoonful of Cheesy Taco Pasta
    Cheesy Taco Pasta (Vegan)

    Cheesy Taco Pasta (Vegan)

    Cheesy Taco Pasta is delicious and easy to make. The whole family will enjoy this meatless meal any night of the week! And it's vegan with a gluten-free option.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, vegan
    Course: Pasta
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 686kcal
    Author: Amy Katz

    Ingredients

    • 12 ounces rotini pasta, or other short pasta (gluten-free)
    • 1 Tablespoon olive or vegetable oil
    • 1 small onion, diced
    • 1 package MorningStar Farms® Chorizo Crumbles, (13.5 ounces)
    • 1 can diced fire-roasted tomatoes, with their juice (15 ounces)
    • 1 ½ cup non-dairy shredded pepper jack cheese, or your favorite flavor (1 bag)
    • green onions, sliced, for garnish (optional)
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    Instructions

    • Cook the pasta in a large pot of boiling water according to the package directions. Drain and set aside.
    • In the same pot you used to cook the pasta, heat the olive oil over medium heat.
    • Saute the onion in the oil until soft and slightly translucent.
    • Add the frozen Chorizo Crumbles to the pot and use your spoon to break up any frozen clumps.
    • Add the can of tomatoes with the juice.
    • Simmer the sauce mixture, stirring occasionally, until heated through.
    • Stir in the shredded non-dairy cheese.
    • Add the cooked pasta back to the pot and fold the noodles into the sauce.
    • Serve the pasta garnished with sliced green onions, if desired, and enjoy!
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    Nutrition

    Calories: 686kcal | Carbohydrates: 93g | Protein: 25g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 1162mg | Potassium: 678mg | Fiber: 11g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 3.9mg | Calcium: 290mg | Iron: 2.3mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Jess

      June 13, 2022 at 12:20 pm

      5 stars
      YUM! So easy and so delicious! Will be making this again for sure! I followed the recipe as is except that I did add a few fresh cloves of minced garlic just cause, well, garlic! Thank you!

      Reply
      • Amy Katz

        June 13, 2022 at 12:32 pm

        I'm so glad you enjoyed it, Jess!

        Reply
    2. Shae

      March 10, 2021 at 10:50 am

      5 stars
      I used the vegan chorizo from Trader Joe's, the tomato cayenne pepper vegan cheese by Chao and added some vegan protein broth!

      Reply
      • Amy Katz

        March 10, 2021 at 11:19 am

        Fantastic, Shae! I really like the TJ's vegan chorizo.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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