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.
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.
*You can get this at Whole Foods or online here.
**It is not necessary to bake, you can serve this straight out of the pan as well.
***I prefer Trade Joe's or Kite Hill vegan cream cheese.