Vegan Chipotle Taco Pasta!
Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.
I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.
For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.
Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!
Vegan Chipotle Taco Pasta
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 3-4 cloves garlic minced
- 2 medium bell peppers diced
- 1 1/4 teaspoons sea salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Two 540 ml cans of beans rinsed and drained*
- One 400 ml can of coconut milk
- One 398 ml can of tomato sauce
- 1/4 cup nutritional yeast
- One 454g package of your pasta of choice cooked according to package directions
Instructions
- Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
- Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
- Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.
Notes
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