Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Taco Pasta
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 36%
CARBS 54G55% OF CAL
5G FIBER43G OTHER6G TOTAL SUGAR
FAT 12G28% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with seasoned vegan ground meat, onions, garlic, and salsa. A quick, easy weeknight dinner with Mexican spice and a healthy profile.
mainmexicanpastabeansdairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8oz shell pasta (gluten-free pasta, chickpea pasta, or any type of pasta you like!)
- 1/2 cup pasta water
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 200 grams of vegan ground meat (I use Yves Veggi Grounds)
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp chili flakes
- 1 cup salsa
- salt & pepper to taste
- fresh cilantro to top
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 36%
CARBS 54G55% OF CAL
5G FIBER43G OTHER6G TOTAL SUGAR
FAT 12G28% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 878mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 55mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 878MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.