Taco Pasta is perfect for those busy weeknights when you just don’t know what to make for dinner. The ingredients are likely already in your pantry and fridge- and if they’re not, you can make all sorts of substitutions with this dish!
What has me so busy that I’m focusing on quick n’ easy dishes these days? PACKING! I hate to complain because I know a lot of people have it worse than I do, but my life is a bit upside-down right now. <big sigh>
But hey, at least I have some time for blogging, right? This is actually kind of funny: I was updating my recipes page yesterday and realized I only have 2 recipes for salads. Does that make me a really bad vegan? 🙂
Oh, and a little bit of housekeeping. Because Annie made it cool, I went ahead and had my Twitter account hacked, but all is back to normal so you should definitely go ahead and follow me. That’s all I got- I’m off to spend my long holiday weekend packing! UPDATED: And a little MORE housekeeping: I was just alerted to the fact that comments were disabled on this post. They’re also disabled on my Garlicky Pepper Tofu post. I didn’t do this on purpose, and future posts will absolutely have them turned back on. I’m glad someone told me… I was wondering why no one gave me any love on my tofu!
Taco Pasta (makes 5-6 servings)
Recipe adapted from The Girl Who Ate Everything (non-vegan/vegetarian)
- 10 ounces dried pasta (I used rotini), cooked per package instructions
- 1 small vidalia onion, chopped
- 1.5 teaspoon granulated garlic
- 1 can RoTel (the kind w/ diced chiles!)
- 1 can black beans, drained and rinsed
- 2 Tablespoons taco seasoning
- 1 teaspoon chili powder (more to taste)
- 4 ounces vegan cream cheese
- 1/2 cup vegan sour cream
- 1/3 cup Daiya cheddar shreds
- 3 Tablespoons dried cilantro
Water saute the onion and garlic until the onion softens just a little bit. You still want it to add some crunch to your dish! Stir in the RoTel and beans, taco seasoning and chili powder and let simmer until heated through, 4-5 minutes.
Add the pasta, then stir in the Daiya, cream cheese and sour cream. Keep stirring (over medium heat) until it’s all nice and creamy, then do a taste-check. Now’s the time to add S&P and maybe some more chili powder. Add the cilantro and serve immediately.