Super Cheesy Meatless Taco Pasta Recipe

The masses have spoken. And by masses, I mean all my lovely followers who voted they’d want this recipe. And for those who voted “no thx”, why are you hating?

This recipe was inspired by my love for tacos, pasta, and vegetarian meals. I had seen this recipe on the internet using ground beef, and decided to put a spin on it and substitute the beef for my favorite Gardein beefless grounds. You can find them at your local Publix or Whole Foods. Side-note: does anyone else find Whole Foods super therapeutic?

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Try it out and let me know what you think!

Ingredients

  • Pasta shells
  • Diced baby bella mushrooms
  • White onion
  • 1 packet of taco seasoning
  • Salt and pepper
  • Olive oil
  • 2/3 cup of water
  • Gardein beefless ground
  • Tomato salsa
  • Shredded cheddar cheese (or vegan cheese substitute)

Prep

Start by bringing a medium/large pot of water to boil & add in 1 1/2 cups of dry pasta shells. This should take about ten minutes to cook, depending on how soft you enjoy your pasta. While that’s preparing, chop about two (washed) handfuls of diced baby bella mushrooms. Dice up about 1/4 cup of white onion as well.

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Heat a large saucepan on medium heat and coat it with olive oil. Once heated, add the mushrooms and onion. Sauté for about five minutes, until the onions look soft. Add in enough beefless ground to cover the pan.

Let the grounds warm up for about 2 1/2 minutes and slowly add in the water and taco seasoning (use your judgement- you definitely don’t need to use the whole packet). Stir to ensure it’s all mixed. Continue stirring and cooking for another 3-4 minutes. After this, add in a heaping amount of tomato salsa & mix it in.

Your pasta should be cooked and drained by this time. Go ahead and stir in your cooked pasta shells. Add salt and pepper to taste. Now comes the fun part: cheese. Add in as much cheese as your heart desires. That was obviously shit ton for me. That’s an accurate form of measurement, right?

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There you have it. It’s easy, it’s vegetarian, and it’s f*cking delicious- if I do say so myself. Make it vegan & use a cheese substitute if you’d like- no one’s judging here! This should all take around 25 minutes, including prep time. This recipe yields two large servings or three smaller servings.

Feel free to leave any questions you may have in the comments below & I’ll definitely get back to you!

Happy cooking,

Nicki G.

 

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