Creamy Vegan Taco Pasta

Name: Creamy Vegan Taco Pasta
Cook time: 45 min
Total time: 45 min
Cuisine: American, Mexican, Italian, Latin American, Mediterranean, European
Ingredients: 8 oz pasta of choice (reserve 1/4 cup of the pasta water); 8 oz tempeh*; 1/2 medium red bell pepper, diced; 1/2 medium orange bell pepper, diced; 1/2 medium yellow onion, diced; 3 cloves garlic, minced; 2 tsp cumin; 1/2 tsp chili powder; 1/2 tsp oregano; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/8 tsp black pepper; 1 can kidney beans, drained and rinsed; 1.5 cups mild chunky salsa (Or medium/hot if you want it spicier!)*; 1/2 cup plain coconut yogurt*

Instructions

Cook:45min

If you are both a Tex Mex fan AND a pasta fan like we are in my house, this recipe is for you! This meal is cozy like pasta should be, but is Tex Mex inspired in flavor. We are even packing in some great plant based protein from both the tempeh and the beans. The leftovers heat up great for lunch the next day! Enjoy!

Updated at: Thu, 21 Sep 2023 16:43:12 GMT