Taco Pasta


Who doesn’t love tacos and who doesn’t love pasta? We decided to combine two of our favorite foods and make TACO PASTA! This recipe is super easy to make and uses lots of pantry staples. Feel free to use substitutions if you don’t have ground crumbles — chopped seitan, crumbled pressed tofu, vegan chick’n, or your favorite vegan protein should work!

All you need is:

pasta (any kind will work, sub gluten free if you want!)

cooking oil (any oil you have or vegan butter will work, or omit and sub with water for a healthier option)

ground crumbles or desired substitute (tofu, tempeh or jackfruit for gluten free option)

taco seasoning (just make sure it is vegan, we like to have this on hand!)


petite diced tomatoes

vegan cheese shreds (we prefer a combo of cheddar & mozzarella but any will work!)

All you have to do is cook the pasta and make the delicious cheesy taco sauce. Plus, if you choose a gluten free pasta and choose a gluten free meat sub, the dish is completely gluten free!

The steps to make this dish are so simple. First, sauté the meat substitute in a little oil. Then stir in taco seasoning & water. Add the tomatoes, salsa and vegan cheese. Mix and let the cheese melt. Pour in the cooked pasta, stir, and enjoy!

If you love this recipe, check out some of our other pasta recipes:

Easy Creamy Vegan Mac n Cheese

Easy Vegan Macaroni Salad

Vegan Baked Mac n Cheese

Taco Pasta

A delicious combo of two of our favorite foods!
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch
Servings 6 people


  • 1 (16 oz) package pasta can use gluten free
  • 1 tsp olive oil
  • 1 (12-16 oz) package beyond meat plant-based ground or your favorite vegan crumbles
  • 2 tbsp taco seasoning or make your own*
  • 2 tbsp water
  • 1 cup salsa use preferred spice level
  • 1 (14.5 oz) can petite diced tomatoes no salt added
  • 1 (4 oz) can diced green chiles optional – will add a kick!
  • 1/2 heaping cup vegan cheddar shreds
  • 1/2 heaping cup vegan mozzarella shreds sub pepper jack for a little spice
  • salt & pepper to taste
  • cilantro optional, for topping


  • Cook pasta according to instructions. Strain and set aside**.
  • Heat olive oil in a large saucepan on low-medium heat.
  • Stir in ground crumbles. Cook for ~5 minutes, stirring occasionally.
  • Add water and taco seasoning. Stir well to coat the crumbles and cook for another minute or two.
  • Stir in salsa, tomatoes, green chiles (if using), and vegan cheese shreds.
  • Cover and allow to cook on medium-low heat until the cheese has melted (open the lid occasionally to stir).
  • Once the cheese has melted, stir in the cooked pasta and season with salt and pepper.
  • Serve topped with cilantro and more vegan cheese, if desired! Keep any leftovers in an airtight container in the fridge.


*If you do not have taco seasoning on hand, add the following spices to make your own (use what you have, it will turn out delicious with any combo of the following): 3/4 tbsp chili powder, 1 1/2 tsp ground cumin, 1 tsp paprika (smoked would work too), 1/2 tsp garlic powder, 1/8 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, 1/8 tsp ground black pepper, red pepper flakes/cayenne pepper to taste (this will add a bit of a kick). Add more or less of preferred spices to taste.
**You may want to toss the noodles in a bit of oil to keep them from sticking together while you make the sauce.
Keyword dinner, pasta, taco-pasta, tacotuesday, vegan
    • Darlene
    • August 4, 2020

    5 stars
    Taco pasta is amazing!! Even my non vegans ate it.. It is so good. Thank you for all the great recipes!!!!

    • Rachel
    • August 13, 2020

    5 stars
    This is so yummy and I love to put fritos ontop of this and the hamburger helper dish! Amazing comfort food 🙂

      • Six Vegan Sisters
      • September 21, 2020

      YUM! Sounds like a great addition. Thanks so much for the kind review, Rachel!

    • Gillian
    • April 2, 2021

    5 stars
    I just made this & it’s delicious! I’m always looking for easy vegetarian meals so I’m so glad I found this one. I’ll definitely be making it again!

    • Tara
    • May 28, 2021

    5 stars
    DELICIOUS. I wasn’t sure whether to drain the tomatoes and I was nervous at first when I did but the sauce thickened as it cooked. It was so yummy, literally tasted like tacos in pasta form. I will definitely be making this often!

    • Stephanie
    • November 16, 2021

    5 stars
    Great recipe I love how the vegan cheese was nice and creamy. I’m definitely adding this to my vegan dinner list. Next time around I’ll probably use fresh tomatoes.

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