Cheesy Vegan Taco Pasta
Cheesy Vegan Taco Pasta is super cheap and easy to make. It reminds me of the many Hamburger Helper dinners Eric and I made when we were first married because thats all we could afford. It is down and dirty comfort food. Vegan taco pasta makes a great dinner for busy weeknights when you don’t have time or energy to cook. It cooks in about 20 minutes. Which is amazing because somedays we work late or don’t get home from the gym until close to 8pm and at that point we are both starving and just want something easy.
Cheesy Vegan Taco Pasta
Ingredients
- 8 oz large shells pasta about half a box
- 1 sweet potato
- 2 tbsp Franks Red Hot Sauce
- 2 tbsp nutritional yeast flakes
- 1/4 tsp onion powder
- 1/2 cup almond milk
- 1 lemon
- 1 cup TVP textured vegetable protein
- 1 pack McCormick Organics Taco Season Mix 1 oz of spice mix
Instructions
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Bring a pot of water to a boil and cook the pasta according to the box. Drain and set aside.
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Peal the sweet potato and boil in a small pot of water until tender.
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Meanwhile in a small pot bring one cup of water to a boil. Mix in the McCormick taco spice pack and the TVP. Remove from heat and let it sit for five to ten minutes. All the water should absorb into the TVP.
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Once your sweet potato is cooked combine it in a blender with: 2 tbsp Frank’s Red Hot Sauce, 2 tbsp nutritional yeast, 1/4 tsp onion powder, 1/2 cup almond milk, the juice of one lemon, and salt to taste. Blend until smooth.
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In a large bowl stir the cheesy sweet potato sauce, with the cooked TVP and pasta. Once evenly mixed it is ready to serve.
Keeping it Cheesy…
