Kickin’ Vegan Taco Pasta with Sweet Corn

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Each week while meal planning I always try my best to incorporate at least one plant based dinner that I know both Sidney and Tony will both like. Of course, layering plant based protein sources and veggies is equally important, which is why I love making variations of my cashew cheese sauce, adding extra herbs or spices to make it different, and packing in the nutrition.

Today’s deliciously cheesy vegan taco pasta recipe is in partnership with my friends over at Birds Eye; we’re using their Super Sweet Corn, something this midwest gal ALWAYS has in her freezer (if you know, you know). It’s super sweet and perfect for adding to soups, salads, chili, tacos and even cornbread. CORN LOVERS UNITE!

Vegan taco pasta ingredients

Good news, this easy vegan taco pasta uses pantry & freezer staples so that you can have dinner on the table in no time at all. Here’s what you’ll need to make it:

  • For the sauce: this vegan taco pasta “cheese” sauce is made with raw cashews, water, garlic, lime juice, cumin, chili powder, dried oregano, paprika, salt & a pinch of cayenne pepper (if you’d like).
  • Pasta of choice: I love using large elbow noodles, cavatappi or shells, but feel free to use your favorite pasta! You can also use gluten free pasta if you’d like.
  • Black beans: for plenty of plant based protein and fiber.
  • Salsa: give the pasta that true taco flavor with your favorite salsa or tomato sauce.
  • Birds Eye Sweet Corn: you’ll simply cook the sweet corn first, and then add it right to the pasta for amazing flavor and extra texture.
  • Optional garnishes: top with fresh cilantro, jalapeño slices, extra salsa, diced avocado, and anything else your heart desires to make it a true taco pasta!

easy vegan taco pasta in a skillet

Sweet corn all year round

I love sweet corn (hello I’m a midwest gal!) but of course, it’s harder to come by during the winter months. That’s why I’m always stocked up on Birds Eye frozen veggies for quick and easy meals. Their frozen sweet corn is perfect for mixing into your fav comfort foods like enchiladas, chilis, and of course, this vegan taco pasta.

Tip: Be sure to cook the corn before adding it to the recipe. You’ll simply steam it up in the microwave right in the bag — easy!

vegetarian taco pasta in a skillet

Vegan taco cheese sauce LOVE

One of the best parts of this vegan taco pasta recipe is the flavorful vegan taco cheese sauce. If you’ve tried my traditional vegan cashew cheese sauce you’ll fall in love with this creamy goodness. To make it:

  1. Soak your cashews for 2 hours, or bring cashews + water to a boil, turn off the heat, and let them sit for 15-30 minutes to soften.
  2. Next, drain the cashews and add them to a high powered blender with the water, garlic, lime juice and all of the spices.
  3. Taste & adjust seasonings as you like, and add a bit more water if you like a thinner sauce.

This sauce would be amazing drizzled on enchiladas, tacos, as a chip dip and more!

vegan taco pasta on a plate with avocado

How to make vegan taco pasta with sweet corn

  1. First, cook your pasta, drain it and add it back to the pot.
  2. Next, stir in the black beans, cooked Birds Eye Sweet Corn, salsa, and that amazing vegan taco cheese sauce.
  3. Finally, top your pasta with your fav garnishes!

Customize your vegan taco pasta

  • Make it gluten free by using your fav gluten free pasta.
  • Not vegan? Stir in some yogurt or cheese for creaminess + extra protein, or even add some cooked chicken breast or cooked ground turkey.
  • Add your fav toppings! Fresh or pickled jalapeño, cilantro, extra salsa and corn, diced avocado, and fresh diced tomato would all be delicious.

How to store & reheat vegan taco pasta

Store this vegan taco pasta in the fridge for up to 4-5 days. To reheat, simply do so in the microwave until heated through.

healthy vegan taco pasta on a plate and in a skillet

See how to make the vegan taco pasta

Try Birds Eye Sweet Corn in these delicious recipes

Actually, The Best Vegetarian Chili Ever

Green Chile Chicken Pozole

Sweet Potato Black Bean Enchiladas

Butternut Squash Green Chile Chicken Soup

Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato

White Chicken Chili Pie with Pumpkin Cornbread Crust

I hope you love this vegan taco pasta recipe with sweet corn! If you make it, be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!

Kickin’ Vegan Taco Pasta with Sweet Corn

Delicious kickin’ vegan taco pasta tossed with sweet corn and a savory vegan taco pasta cheese sauce. This flavorful and easy vegan taco pasta recipe is packed with protein and might just be your new favorite meatless dinner!

  • For the vegan taco pasta cheese sauce:
  • 3/4
    cup
    cashews + water for soaking
  • 1/2 – 3/4
    cup
    water
  • 1
    clove
    garlic
  • 2
    tablespoons
    lime juice
  • 2 ½
    teaspoons
    cumin
  • 2
    teaspoons
    chili powder
  • 1
    teaspoon
    dried oregano
  • ½
    teaspoon
    paprika

  • teaspoon
    cayenne pepper, optional
  • ¾
    teaspoon
    salt
  • For the pasta:
  • 8
    ounces
    large elbow noodles, cavatappi or shells (or pasta of choice!)
  • 1
    (15 ounce) can black beans, rinsed and drained
  • 1 ¼
    cups
    Birds Eye Sweet Corn, cooked according to directions on the package
  • 3/4
    cup
    your favorite chunky salsa (or sub ½ cup tomato sauce)
  • For serving:
  • 1
    jalapeno, sliced
  • Cilantro, for garnishing
  • Salsa for topping
  • Diced Avocado
  • Hot sauce, if desired
  • If not vegan, yogurt is delicious swirled in too!
  1. Soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I’ve found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 15-30 minutes in the hot water, then drain.

  2. Once the cashews have finished soaking you’ll be ready to make the sauce: add drained cashews, ½ cup fresh water, garlic, fresh lime juice, cumin, chili powder, oregano, paprika, cayenne and salt to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce or if it is hard to blend, add 2-4 tablespoons more water.

  3. Next cook your pasta in a large pot according to the directions on the package; drain the pasta and place back in a large pot. Add in drained black beans, cooked Birds Eye corn, salsa and all of the vegan taco cashew cheese sauce. Stir well to combine.

  4. Top with your favorite garnishes like jalapeno slices (pickled jalapenos are fantastic!), cilantro and extra salsa or hot sauce and avocado. If you aren’t vegan, I highly recommended stirring in some plain yogurt for extra deliciousness. Enjoy! Serves 6.

Customize your vegan taco pasta

  • Make it gluten free by using your favorite gluten free pasta.
  • Not vegan? Stir in some yogurt or cheese for creaminess + extra protein, or even add some cooked chicken breast or cooked ground turkey.
  • Add your fav toppings! Fresh or pickled jalapeño, cilantro, extra salsa and corn, diced avocado, and fresh diced tomato would all be delicious.

Nutrition

Servings: 6 servings

Serving size: 1 serving (based on 6)

Calories: 334kcal

Fat: 9.2g

Saturated fat: 1.6g

Carbohydrates: 52.3g

Fiber: 6.3g

Sugar: 6g

Protein: 12.1g

This recipe is in partnership with Birds Eye. All text and opinions are my own. Thanks for supporting the brands that help make this site possible!



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