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 soy chorizo.
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 soy chorizo to the pot and use your spoon to break up any 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.
Notes
*Look for "soyrizo" or "plant-based chorizo" from brands including MorningStar Farms, Abbott's Butcher, Trader Joe's, El Burrito, and Cacique. Nutrition Facts will vary depending on the brand used for this recipe.Serve with your favorite garnishes including sliced green onions, cubed avocado or guacamole, vegan sour cream, chopped fresh cilantro, picked jalapeños, and/or quartered cherry tomatoes.Store any leftovers in an airtight container in the refrigerator for up to 3 days.