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