Vegan Taco Pasta is easy to make with 6 ingredients in 30 minutes. If you like the flavors of cheesy, meaty tacos, you'll love this comforting pasta meal made with store-bought plant-based cheese and soy chorizo.
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Tacos and pasta are two family-favorite dinners. So why not combine them into one incredible dish?
This Vegan Taco Pasta is one of my favorite easy vegan pasta meals. Inspired by soyrizo tacos, it's spicy, meaty, and cheesy.
This easy complete meal perfect for busy weeknights. It's delicious served with your favorite taco toppings like avocado, green onions, or cilantro.
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Why you'll love this recipe
- You only need 6 ingredients to make it.
- It's ready in 30 minutes.
- It's got all the mouthwatering flavors of tacos, but in pasta form.
Ingredients
Soy chorizo: Look for "soyrizo" or "plant-based chorizo" from brands including MorningStar Farms, Abbott's Butcher, Trader Joe's, El Burrito, and Cacique.
Pasta: Choose a short shape like rotini, penne, or shells. Use gluten-free, as needed.
Vegan cheese: I like to use pepper jack, but cheddar or mozzarella flavors work well, too.
Variations
- For a soy-free version, substitute seasoned walnut crumbles in place of the vegan chorizo. Or use Beyond Meat or Impossible Meat with taco seasoning.
- Saute other diced vegetables along with the onion such as carrots or red or green bell peppers.
- Add corn or beans, like black beans, pinto beans, or kidney beans, to the sauce.
- Stir in sliced black olives for tangy flavor, or use them as a topping.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Cook the pasta according to the package directions. Drain and set aside. Saute the onion in olive oil until soft and slightly translucent.
- Add the soy chorizo and use your spoon or spatula to break up any large pieces.
- Add the diced tomatoes and their juice. Simmer, stirring occasionally, until the mixture is heated through.
- Stir in the shredded vegan cheese.
- Fold the cooked pasta into the sauce and serve with your favorite toppings.
Amy's tip
Use the same pot you used to cook the pasta in to prepare the sauce for less clean up!
Serving suggestions
I recommend serving your Vegan Taco Pasta with any of your favorite taco toppings. Here it's shown with sliced green onions, but I also like it with avocado or 4-ingredient guacamole. Or add chopped cilantro, quartered cherry tomatoes, picked jalapeños.
You can also tame the heat with a dollop of vegan sour cream or a drizzle of cashew ranch.
It's also wonderful with a side of salad with guacamole or black eyed pea and corn salad.
Storing
Leftover Vegan Taco Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a microwave-safe dish.
Recipe FAQs
Soyrizo, or vegan chorizo, is made from soy and spices. Unlike meat-based chorizo sausage, it is not packaged in casing, so it can be cooked just like ground meat. And this plant-based protein cooks quickly, between 5 to 10 minutes in a skillet.
Plant-based chorizo has spicy and savory flavors from chili powder, cumin, garlic, onion, and smoked paprika.
Soy chorizo can be found at most supermarkets in the refrigerated or frozen foods sections.
More meaty vegan recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Vegan Taco Pasta
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Ingredients
- 12-16 ounces rotini pasta, or other short pasta (gluten-free, if desired)
- 1 Tablespoon extra virgin olive oil
- 1 small onion, diced
- 10-12 ounces soy chorizo*
- 15 ounces diced fire-roasted tomatoes, with their juice
- 1½ cup non-dairy shredded pepper jack cheese, or your favorite flavor
- green onions, sliced, for garnish (optional)
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. Drain and set aside.12-16 ounces rotini pasta
- 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.1 Tablespoon extra virgin olive oil, 1 small onion
- Add the soy chorizo to the pot and use your spoon to break up any clumps.10-12 ounces soy chorizo*
- Add the can of tomatoes with the juice.15 ounces diced fire-roasted tomatoes
- Simmer the sauce mixture, stirring occasionally, until heated through.
- Stir in the shredded non-dairy cheese.1½ cup non-dairy shredded pepper jack 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.green onions
Notes
Nutrition
Nutritional information is an estimation only.
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Jess says
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!
Amy Katz says
I'm so glad you enjoyed it, Jess!
Shae says
I used the vegan chorizo from Trader Joe's, the tomato cayenne pepper vegan cheese by Chao and added some vegan protein broth!
Amy Katz says
Fantastic, Shae! I really like the TJ's vegan chorizo.