If I had to pick my absolute favorite meals, tacos and pasta would win every time. These classic comfort foods are often loaded with butter, cheese, meats, and oils—not exactly the best for our bodies. What if I told you that you could still enjoy the best of both worlds, with a healthy twist? Let me introduce you to your new favorite dish: Vegetarian Taco Pasta! Made completely from whole foods and plenty of fresh veggies, this meal is rich in nutrients and doesn’t skimp on flavor. It’s creamy, savory, and bursting with taco-inspired flavors, thanks to a blend of spices, cashews, and nutritional yeast. Trust me—this will wow your taste buds. The full recipe for my Vegetarian Taco Pasta is below!
Why you’ll LOVE this recipe: Packed with a variety of fresh vegetables, lentils and spices, this Vegetarian Taco Pasta is hearty, savory and super healthy. Lentils and cashews boost the protein and iron content, while the fresh veggies bring beautifying antioxidants. Avocado provides healthy fats, adding to the creamy, dreamy texture. Plus, it’s loaded with fiber, keeping your digestion happy while supporting a healthy gut microbiome. The best part? This pasta tastes even better the next day, making it perfect for meal prep. Tip: You can keep this meal completely plant-based vegan by simply omitting the greek yogurt. Without it, this meal is still delish! I can’t wait for you to try this one!
Recipe: (makes 4 hearty servings)
Ingredients:
Pasta noodles of choice I used 8 oz organic conchiglie noodles
1 can organic lentils
1.5 tbsp tomato paste the kind from the tube (not canned) is best as it provides a richer flavor
1 can petite diced tomatoes I used one that had chipotle pepper added, which was great
1/2 cup diced yellow onion
1 green bell pepper, diced
1 jalapeno, diced
1 avocado, sliced
2 fresh Roma tomatoes, diced
1/2 cup raw cashews, soaked in warm water for about 20 minutes to soften
2.5 tbsp nutritional yeast
1 tsp taco seasoning
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 lime, freshly juiced
salt & pepper to taste
Optional toppings: freshly chopped cilantro and a dollop of plain greek yogurt
Instructions:
make sure to soak the raw cashews in warm water for about 20 minutes to soften. This will make them easier to blend.
1. Cook the pasta noodles accordingly. The length of boil time will depend on the variety of pasta you’re using. Refer to package directions.
Prepare the sauce:
2. Begin by sautéing the onions, bell pepper and jalapenos in a bit of water, over medium heat, until softened about 5 minutes
3. Add the tomato paste, lentils, diced petite tomatoes and 1.5 cups of water to the pan, giving a good stir. Add the seasonings: taco seasoning, garlic powder, smoked paprika and a dash of salt. Lower the heat and simmer for 5 – 7 minutes.
4. Blend the soaked cashews, nutritional yeast, chili powder, lime juice, 1/2 tsp salt and 1/2 cup of water until smooth. Then pour into the sauce, stirring well. Reduce heat to low to keep warm and cover.
5. Once the noodles are cooked, add to the sauce and stir well.
Plate the pasta
6. Top with the freshly diced Roma tomatoes and avocado slices. Add a dollop of plain greek yogurt and chopped cilantro if desired.
7. Enjoy!
Other recipes you’ll love:
Healthy Pesto Pasta
Roasted Cauliflower Black Bean Tacos with a Spicy Chile Cream Sauce
Hot Honey Tofu Nourish Bowl
Apricot Couscous Summer Salad
