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!
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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!
Course Dinner, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Stacey Eckert

Ingredients

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

Instructions

  • 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.