What’s superior to genuine tacos? This Veggie lover Taco Pasta of course! Simply envision everything you love about tacos and afterward swap out the tortillas for pasta shells and you will have this recipe. This meal is one of those simple weeknight suppers that meets up super rapidly, and will nourish a little armed force.
With regards to making this Veggie lover Taco Pasta, it is really direct. I revealed to you it would have been simple. You can serve this up with whatever garnishes you need – avocado, cilantro, hot sauce, lime wedges. Fundamentally anything you would put on standard tacos you can put on this pasta.
Also try our recipe One Pan Mexican Quinoa
This Veggie lover Taco Pasta has all the kind of conventional tacos, however in goulash structure. This vegetarian supper is stuffed with veggies, soyrizo and pasta shells.
- 8 oz pasta, dried I used medium shells
- 2 tbsp olive oil
- 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*
- 4 oz vegan cream cheese
- cilantro, lime wedges, avocado, hot sauce for topping, optional
- Bring a pot of water to a boil. Add pasta and cook according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a pan over medium heat. Add red onion, bell peppers, jalapeño and taco seasoning to the pan and sauté until veggies have softened (approx. 6-8 minutes).
- Push the veggies to one side of the pan and add the soyrizo. Crumble with a wooden spoon and cook for an additional 3 minutes. Combine the veggies and soyrizo.
- Add salsa, water, bouillon and cream cheese to the pan and stir to combine.
- Add cooked pasta to the pan and toss until coated evenly.
- If baking, transfer to a baking dish and place in the oven under broil for 2-3 minutes – just to get a couple crunchy bits on top.**
- Serve with optional toppings.
Read more our recipe : Cowboy Cookies
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