This 20-minute one-pot Mexican Taco pasta recipe is loaded with Macaroni, vegetables, beans, and vegan minced meat, making it to an amazing protein-packed meal that is easy to make with simple pantry ingredients! Feel free to add dairy-free cheese shreds or vegan mozzarella to turn this healthy recipe into an amazing enchilada pasta dish!
1packageminced meat alternativeor sub 7 oz crumbled firm tofu (*see notes)
1 14oz canchopped tomatoes
1cupvegetable brothadjust to desired consistency
1tspsmoked paprika powder
1tspchili powderor to taste
1raw cane sugaror to taste
salt and pepperto taste
1 14oz canblack beansor kidney beans
1 ½cupscorncanned or frozen (thawed)
8,8ozmacaronior your favorite (gluten-free) pasta variety
chopped scallionsto garnish
fresh parsleyto garnish
Heat the olive oil in a large non-stick pan or pot. Add the onions and sauté until translucent, about 3 minutes.
Add the garlic and carrots and cook for another 1-2 minutes.
Now add the vegan minced meat alternative (if using), vegetable broth, tomato paste, and tomatoes and stir to combine. Season with salt, pepper, and a little sugar to taste.
Simmer for 5-10 minutes until thickened and cook the pasta separately OR add the uncooked pasta and 1 cup of water to the sauce and simmer until the pasta is al dente, about 8-10 minutes. (If the sauce gets too thick, add more water).
Finally, stir in the beans and corn. Taste and adjust seasonings as needed.
Serve in bowls and garnish with fresh parsley and chopped scallions or enjoy as it is straight from the pan!
(*AD) I used this minced meat alternative made of sunflower seeds. It's soy-free, grain-free, gluten-free, low-fat, and protein-rich! Feel free to use the discount code "bianca10" for ordering the 6-pack sunflower mince or orders that are total above £22! However, you can also use another vegan minced meat alternative (see blog post for suggestions) or leave it out completely. If using tofu prepare and cook as instructed in my vegan Bolognese recipe.