Vegan Mexican Taco Pasta

{gluten free}

This vegan Mexican taco pasta is a delicious dairy free & gluten  free comfort food meal with some serious southwest mac and cheese  vibes.

Made on the stove top with a nut free cheese sauce, sweet corn, pinto beans, bell pepper, tomatoes, and some sneaky veggies.

– carrots – Yukon gold potato – plain unsweetened dairy free milk – dried mustard or Dijon – garlic powder – onion powder


Cook the veggies. Add cut carrots and Yukon gold potatoes to a medium sized pot and cover  with cold water. Bring to a boil. Reduce heat to a simmer and cook  until carrots and potatoes are tender.

Blend. Drain and transfer to a blender with non-dairy milk of choice, mustard, garlic powder, onion powder, chili powder, cumin, lemon juice, nutritional yeast, salt, and hot sauce if using.

Blend on high until smooth and creamy and set aside. Cook the pasta. Bring a large pot of water to boil and cook pasta according to package instructions, reserving about 1 cup of pasta water.

Sauté the veggies. In a large skillet, heat olive oil over medium heat until shimmering. Add diced onions and bell peppers  and sauté until soft and starting to caramelize – about 4-5 minutes.

Add diced tomatoes with the juice, salsa, drained and rinsed pinto  beans, and chopped cilantro. Bring to a simmer and allow to cook for 2-3  minutes, until reduced slightly.

Give this recipe a try! Tap the link for the full recipe details.