Vegan Taco Pasta | Min Yx Games Vegan Taco Pasta | Min Yx Games
Vegan & Vegetarian

Vegan Taco Pasta

Creamy vegan taco pasta loaded with black beans, corn, onions, and fresh cilantro. You’d never know that the sauce is dairy-free, it’s so thick and creamy from the cashews!  Vegan…

Ingredients   [ For 4 to 5 people ]    [  Preparation time : 58 minute  –  Cooking time : 35 minutes  ]

  • 1 cup raw cashews, soaked
  • 1 cup unsweetened coconut milk
  • 1 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • Sea salt and pepper to taste
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, sliced
  • 1 tsp vegan Worcestershire sauce (We love this brand)
  • 1 can black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • 1/2 cup roughly chopped cilantro
  • 1 package of pasta 

Preparation Method

  1. Soak cashews in water for 1 hour, drain and discard water.
  2. Add cashews, coconut milk, chili powder, taco seasonings, garlic powder, salt, and pepper to a high powered blender. Blend until smooth and creamy.
  3. Cook the pasta separately, drain and set aside. Reserve 1/2 cup of the pasta water in case you want to thin the sauce a little bit.
  4. Saute onions and red pepper in olive oil over medium heat for 5-8 minutes or until soft.
  5. Add Worcestershire sauce, black beans, and corn to the pan, stir to combine. Season with salt and pepper.
  6. Add the warm pasta to the pan and mix everything together. Pour the cashew sauce over the top. (If the sauce is too thick, add a little bit of the hot pasta water to thin it out.)
  7. Top with fresh cilantro, serve immediately

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