Taco Pasta
This taco pasta recipe combines all the delicious things: chewy pasta, Mexican-spiced ground beef, a creamy tomato-based sauce, and wholesome veggies. Plus, it is super easy to make and ready in only 30 minutes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Mexican-Inspired
Keyword: ground beef pasta, taco beef pasta, taco pasta
Servings: 4 servings
Calories: 722kcal
- 10 ounces pasta of choice can be gluten-free
- 1 tablespoon extra virgin olive oil
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 1 pound ground beef
- 1 red bell pepper cut into dices
- 1 cup cherry tomatoes cut in half
- 1 tablespoon tomato paste
- 1 tablespoon paprika powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ - ½ teaspoon cayenne pepper more to taste
- salt and pepper to taste
- 1 ¾ cups tomato passata
- ¾ cups vegan cashew Alfredo sauce
- ¼ cup pasta water
- parsley (optional) for garnish
Cook the pasta according to package instructions. Save some pasta water. Then drain and set aside.
10 ounces pasta of choice
Preheat some olive oil in a large pan over medium heat. Then sauté the onion, garlic, and ground beef until browned.
1 tablespoon extra virgin olive oil, 1 yellow onion, 2 garlic cloves, 1 pound ground beef
Now add the bell pepper and tomatoes. Sauté until the vegetables start to soften.
1 red bell pepper, 1 cup cherry tomatoes
Add the tomato paste and spices to the pan. Season with salt and pepper. Then sauté for 2 minutes.
1 tablespoon tomato paste, 1 tablespoon paprika powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ¼ - ½ teaspoon cayenne pepper, salt and pepper
Next, add the tomato passata, vegan Alfredo sauce, and pasta water. Stir until everything is combined.
1 ¾ cups tomato passata, ¾ cups vegan cashew Alfredo sauce, ¼ cup pasta water
Transfer the cooked pasta to the pan and toss. Garnish with parsley (optional) and enjoy!
parsley (optional)
- Spices: You can substitute the spices with taco seasoning if that's easier for you.
- Heat level: If you don't mind a little heat, you can use ½ teaspoon cayenne pepper. Use less if you prefer a milder sauce.
- Nutritional yeast: If you want the sauce to be cheesy, add 1-2 extra tablespoons of nutritional yeast to the vegan Alfredo sauce. The sauce tastes great as is but keep this in mind and adjust it to your taste!
Serving: 1serving | Calories: 722kcal | Carbohydrates: 73g | Protein: 35g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 358mg | Potassium: 1159mg | Fiber: 8g | Sugar: 12g | Vitamin A: 2323IU | Vitamin C: 61mg | Calcium: 107mg | Iron: 7mg