Vegan Taco Pasta
This Vegan Taco Pasta has all the flavor of traditional tacos, but in casserole form. This vegan dinner is packed with veggies, soyrizo and pasta shells.
What’s better than actual tacos? This Vegan Taco Pasta of course!
Just imagine all of the things you love about tacos and then swap out the tortillas for pasta shells and you will have this recipe.
This casserole is one of those easy weeknight dinners that comes together super quickly, and will feed a small army.
Hot to make Vegan Taco Pasta
When it comes to making this Vegan Taco Pasta, it is pretty straightforward.
- Cook the pasta
- Saute your veggies and soyrizo
- Combine everything
- Eat it right away – or pop it in the oven for a couple minutes to get a nice char on top.
I told you it was going to be easy. You can serve this up with whatever toppings you want – avocado, cilantro, hot sauce, lime wedges. Basically anything you would put on regular tacos you can put on this pasta.
TSV TIP: I prefer Trader Joe’s or Kite Hill vegan cream cheese.
Need some more recipe inspo? Try one of these:
Vegan Taco Pasta
Ingredients
- 8 oz pasta, dried I used medium shells
- 2 tbsp olive oil
- 1/2 red onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño diced
- 1 packet taco seasoning
- 6 oz soyrizo
- 1/2 cup chunky salsa
- 1 cup water
- 1 tsp Better Than Bouillon No Beef Base*
- 4 oz vegan cream cheese
- cilantro, lime wedges, avocado, hot sauce for topping, optional
Instructions
- Bring a pot of water to a boil. Add pasta and cook according to the package instructions. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a pan over medium heat. Add red onion, bell peppers, jalapeño and taco seasoning to the pan and sauté until veggies have softened (approx. 6-8 minutes).
- Push the veggies to one side of the pan and add the soyrizo. Crumble with a wooden spoon and cook for an additional 3 minutes. Combine the veggies and soyrizo.
- Add salsa, water, bouillon and cream cheese to the pan and stir to combine.
- Add cooked pasta to the pan and toss until coated evenly.
- If baking, transfer to a baking dish and place in the oven under broil for 2-3 minutes – just to get a couple crunchy bits on top.**
- Serve with optional toppings.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This is SO GOOD!!!!
This was delicious! Even my picky eaters enjoyed this. Great recipe 🙂
Brilliant mash-up! It’s so fun to eat certain things in different forms.
Hi Lea – Yes!!! I’m definitely a fan of a mash-up!
Made this tonight and it was a hit!!! Will be a permanent on our dinner list. We love all your recipes!!
Love this recipe – I usually eat it right out of the pan and it’s so delicious!
Haha – I have been known to eat many meals straight out of the pan, so I get it. So glad you liked it!
My husband spent the day in the car making the 8 hour drive from our son’s new place back home. He arrived at 7pm and was beat. He typically needs to wind down after hitting the door and when I told him I have made dinner I got the normal, “I need a few minutes.” I told him I tried a new recipe from the blog where I got the Mexican wraps and his ears perked up. “What is it? maybe I eat a few bites.” A heaping bowl later he was still exclaiming how good this was. I eliminated the oil but I think he really loved the treat of the cream cheese in the sauce. So fast, easy and yummy. Thanks
OMG. I love that story. I’m so glad you both liked it!!! ❤️️
I’ve made this a couple times…for a new years potluck, a girls wine night, for my glamping trip.. I love this as a go to recipe for gatherings to impress the non vegans 🙂
Yes! Love getting non-vegans in on good food. So glad you’ve found so many occasions to make this!
This always comes out great! Our vegan loves it and so do all of our non vegan friends! Great flavor!
So glad it was hit with everyone!
I need to eliminate some of the sodium content of this recipe. What would you suggest instead of the Better Than Bouillon No Beef Base? How much sodium is there in soyrizo? Mrs. Dash has a very good no salt taco seasoning. Mrs. Dash has a number of very tasty no salt seasonings! Perhaps you could incorporate these in some of your recipes, & maybe create a group of low sodium recipes. I know many people would appreciate that! Thank you!
So tasty that even the none plant based eaters enjoyed it. This is definitely on my rotation of dinner favorites.
Woo – so glad it was a hit with everyone!
Made this tonight with Mexican ground round (VYES soy product) and fresh salsa with a sprinkle of vegan cheese! Absolutely one of the best vegan dishes I have made so far!
So glad you liked it!!!
This was really tasty! I subbed crumbles for the soyrizo cuz that’s what I had. Will have to try it with the soyrizo sometime. I will definitely be making it again! Thanks for another winner!
I loved this recipe. I did a GF elbow pasta and walnut meat instead of soy rizo.
I loved this recipe! I used a organic gf elbow pasta. It worked great. I also substituted Walnut meat instead of soy rizo and it was so yummy!!! A much healthier option and soy free!!!
Easy and delicious! We used chickpea pasta and had to sub vegan sour cream because the cream cheese had gone moldy. Will definitely add to our regular rotation. Maybe add black beans and corn next time?
SO good! Loved this recipe!
It was so tasty and surprisingly quite spicy. I’m a fan of heat though, so I really enjoyed it. Definitely getting added to the rotation 🙂
Ooh I also should mention I did it with gluten free rice pasta and that worked great
I made this tonight and it was fast and very tasty. I used the no chicken base ( I didn’t have beef) and it was fine. Will make again. Made a lot for 2 of us, we have left overs!!! Thanks!
Hi! Can you make this as a meal prep?
You definitely can. You will just want to keep in mind that leftover pasta will absorb the sauce as it sits in the fridge, so you may want to have some salsa on hand to add to it throughout the week to make it more saucy 🙂
Can I use better than bouillon seasoned vegetable base? Its all I could find
You can definitely use that instead!
Hello! I made this tonight and it was delicious! I couldn’t find the Better Than Bouillon No Beef Base. Had to order that from Amazon, coming tomorrow. So I left that out and it was still amazing!
This was a HIT in my household! I added a little lime juice to the sauce and OMG! Def will be adding this to my weekly meal prep! Thanks so much 🙂
Awesome! So glad it was a hit with whole family Tee!
I made this tonight and it was a huge hit! Quick and very delicious! Thanks for a wonderful recipe to add to my vegan rotation 🙂
Awesome!!! So glad you liked it. Definitely one of my favorite weeknight dinners 🙂
We have soy allergy in family, wondering if you could substitute pinto beans for the soyrizo? Have you tried using any other proteins than the soyrizo?
You could definitely replace the soyrizo with beans. You could also use my Chipotle Lentil Taco Meat recipe!
https://www.thissavoryvegan.com/chipotle-lentil-taco-meat/
What vegan cream cheese do you recommend/like?
I list all of my recommendations in the post and in the recipe notes 🙂
I had walnut chorizo tacos at a food truck this summer. It was AH-MAZE-ING! They tasted just like the tacos I remember from my meat days!
Do you have any good walnut chorizo recipes? The person at the truck said the recipe had walnuts and chickpeas as the base.
I don’t personally have one – I have always gotten my soyrizo pre-made at the grocery store. But I would assume it would require combining chickpeas and walnuts in a food processor with some spices and then baking it. Let me know if you try it out!
I ment after prepared stuff in the half pepper topped with cheese and broiled till cheese melts
Yum! That sounds like a great idea!
Can’t wait to make this sounds so good !I think I’ll make it and bake it in half of a red pepper with soy cheese on top