Vegan Taco Pasta
This version of taco pasta was inspired by Pinterest. I love looking at all the pictures of food and I think I may be slightly addicted. I have been finding lots of recipes to try to veganize. We were getting into a little bit of a food rut, so I really wanted to try to veganize some of the recipes that I have seen. The kids will generally eat anything that has pasta in it and they love tacos, so I figured this would be good to start with. We all loved it! The sauce turned out super creamy with all the great taco flavors. Taco pasta will definitely be going into the dinner rotation on a regular basis.
Vegan Taco Pasta
1 lb pasta any small shape (I use gluten free)
1 package silken tofu
1/4 C canola or olive oil
2 tsp apple cider vinegar
1 tsp salt
1 TBSP Olive oil
1 small onion
3 cloves garlic
2 cans black beans rinsed and drained or 1 package beefless crumbles
1 14oz can diced tomatoes (fire roasted)
1 bag baby spinach
taco seasoning mixed with 1/2 cup water
Bring a large pot of water to a boil and cook pasta according to package directions. Drain well when it is finished.
In a blender combine the tofu, 1/4 C oil, vinegar, and salt. Blend until smooth. Set aside.
Heat the oil in a large pan over medium high heat. Add the onions to the pan and saute for about 5 minutes. Add in the garlic and cook for 1 more minute. Add the tomatoes, beans, spinach and taco seasoning. Simmer for about 5 minutes and then lower the heat. Add in the drained pasta to the pan and stir until combined. Pour in the tofu mixture and mix it in completely to create a creamy sauce.
Vegan Taco Pasta
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