Vegan Taco Pasta
Creamy vegan taco pasta loaded with black beans, corn, onions, and fresh cilantro. You'd never know that the sauce is dairy-free, it's so thick and creamy from the cashews!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Taco Pasta -
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 red pepper, sliced
- 1 tsp vegan Worcestershire sauce (We love this brand)
- 1 (14 oz) can black beans, rinsed and drained
- 1 (14 oz) can corn, rinsed and drained
- 1 (16 oz) package of pasta (This is our favorite!)
- 1/2 cup roughly chopped cilantro
- Optional - juice from 1/2 a lime
Soak cashews in water for 1 hour, drain and discard water.
Add cashews, coconut milk, chili powder, taco seasonings, smoked paprika, salt, and pepper to a high powered blender. Blend until smooth and creamy.
Cook the pasta separately, drain and set aside. Reserve 1/2 cup of the pasta water in case you want to thin the sauce a little bit.
Saute onions and red pepper in olive oil over medium heat for 5-8 minutes or until soft. Add minced garlic and cook for one additional minute.
Add Worcestershire sauce, black beans, and corn to the pan. Cook for 2-3 or until warmed through. Season with salt and pepper.
Add the hot pasta to the pan and mix everything together. Pour the cashew sauce over the top. (If the sauce is too thick, add a little bit of the hot pasta water to thin it out.)
Top with fresh cilantro and a squeeze of lime juice.