Veggie-Loaded Mexican Taco Pasta (Dairy Free)

Name: Veggie-Loaded Mexican Taco Pasta (Dairy Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6, 6 servings
Cuisine: mexican
Ingredients: 2 medium sized carrots, peeled and cut into ½ inch pieces; 1 1/2 cups Yukon gold potato peeled and cut into ½ inch pieces; 1/2 cup plain unsweetened dairy free milk; 1/2 teaspoon dried mustard or 1 teaspoon Dijon; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon paprika; Pinch of turmeric (for color); 1 1/2 tablespoons lemon juice; 1/4 cup + 2 tablespoons nutritional yeast; 2 teaspoons salt, or to taste; To make it spicier: add a tablespoon or so of your favorite hot sauce; 12 ounce box gluten free macaroni or another pasta shape; 2 tablespoons olive oil; 1/2 yellow onion, diced; 1 small red bell pepper, diced; 1 14.5 ounce can diced tomatoes; 1/4 cup of your favorite salsa; 1 15 ounce can drained and rinsed pinto beans; 3/4 cup frozen corn kernels, thawed; 1/4 packed cup chopped cilantro; Green onions; Cilantro; Jalapeno

Nutrition Facts

Per serving · recipe makes 6 · 40m total

Servings

Calories

17% of a 2,000 cal day

334KCAL

Protein

13g25% DV

% DAILY VALUE

Total Fat7g

Saturated1g

Unsaturated6g

—

Total Carbs57g

21%

Fiber9g

33%

Total Sugars7g

—

incl. Added Sugars0g

Starch41g

—

Sodium1130mg

49%

% Daily Value is based on a 2,000 calorie day.

A dairy-free and vegan pasta with seasoned vegetables, pinto beans, and corn in a creamy sauce made from potatoes and nutritional yeast. A hearty, flavorful comfort meal with Mexican-inspired spices.

Ingredients

6 SERVINGS

For “cheese” sauce

2medium-sized carrots — peeled, cut into ½-inch pieces
1½ cupsYukon gold potato — peeled, cut into 1/2-inch pieces
½ cupplain unsweetened dairy-free milk
½ tspdried mustard — or Dijon
1 tspgarlic powder
½ tsponion powder
½ tspchili powder
½ tspcumin
¼ tsppaprika
turmeric
1½ tbsplemon juice
⅜ cupnutritional yeast
2 tspsalt
1 tbsphot sauce — optional

For pasta

12 ozgluten free macaroni — or another pasta shape
2 tbspolive oil
½yellow onion — diced
1small red bell pepper — diced
14½ ozdiced tomatoes — canned, 1 can
¼ cupsalsa
15 ozpinto beans — canned, drained, rinsed, 1 can
¾ cupfrozen corn kernels — thawed
¼ cupchopped cilantro — packed

To garnish

Green onions
Cilantro
Jalapeno

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on nyssaskitchen.comNyssa Tanner’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

mainmexicanpastabeansdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe