One-Pot Creamy Vegan Taco Pasta
Ingredients
- 12 oz gluten-free pasta⠀
- 2 tablespoons olive oil⠀
- 1 tablespoon minced garlic⠀
- 1/4 cup diced red onion⠀
- 1/2 cup black beans, drained and rinsed⠀
- 1/2 cup corn (frozen)⠀
- 2 tablespoons taco seasoning⠀
- 2 cups plant (non-dairy) milk⠀
- 1.5 cups vegetable broth⠀
- 2 tablespoons nutritional yeast⠀
- 1.5 cups vegan cheddar/jack cheese, optional⠀
- 1 tomato, diced⠀
- 1 lime, sliced⠀
- 1 avocado, sliced⠀
- fresh cilantro leaves, for garnishing⠀
Preparation
Saute the garlic and onion in olive oil until soft
Add the corn and black beans
Saute a couple more minutes
Whisk in the taco seasoning, plant-milk, and 1 cup of vegetable broth (reserve 1/2 cup for the end)
Whisk in the nutritional yeast, bring the mixture to a boil, then reduce heat to simmer
Then add the uncooked pasta of your choice, cover and cook for 15 minutes
While the pasta is cooking, dice your tomato, slice your avocado and lime
Remove from heat, stir in the vegan cheese (completely optional by the way, it's delicious without the vegan cheese too) and then add the other 1/2 cup vegetable broth
Serve and garnish with avocado, diced tomatoes, cilantro and fresh lime juice