09March
Creamy Taco Pasta
Think of this creamy taco pasta as the amazing brainchild of two of my favorite dishes – tacos and pasta! Why not combine the best of both worlds, right?! Oh, and it’s insanely easy, as always! Let’s dive into what you’ll need…
Taco Pasta Specifics
As I mentioned, this taco pasta is super simple, and so filling too! I of course added quite a few ‘PurelyPope’ twists on it to make it packed full of nutrients. Let’s cover those..
- Pasta: For the pasta, I opted to use a high fiber, high protein pasta, which was Banza. I’m also a big fan of Explore Cuisine Pasta too! The more fiber in a carbohydrate, the less effect it has on your blood sugar. My goal is to always keep my blood sugar balanced!
- Vegan Sour Cream: I personally feel better when I’m not doing dairy, so I make the swaps whenever I can. I went with the Kite Hill Sour Cream, but feel free to use whichever brand you prefer!
- Veggies: Of course this recipe is packed with veggies! You can serve over a bed of greens like I do if you want to add even more!
- Fresh Cilantro: I love cilantro, and it loves us back too! It has tons of immune boosting properties and is a great anti-inflammatory too.
If you’re looking for some more fun dishes, be sure to check out my Cauliflower Sticky Rice and my Vegan Caprese Pasta Salad. Enjoy! xx
Alysia (Purely) Pope
Creamy Taco Pasta
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Ingredients
- 1 box pasta
- 1 c cherry tomatoes, diced
- 1 can black beans, rinsed & drained
- 1 tbsp extra virgin olive oil
- 2 bell pepper, diced
- 1/2 white onion, diced
- 1/4 c fresh cilantro, chopped
- 1 c vegan sour cream
- 1/8 tsp cayenne
- 1/8 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1 tsp minced garlic
- 1/2 tbsp fresh lime juice
- Salt & pepper, to taste
Instructions
Taco (Pasta) Time!
- Cook pasta according to box directions, rinse and drain.
- In a medium non-stick skillet, add extra virgin olive oil, bell pepper and onion. Allow to simmer until softened.
- While veggies are cooking, add all spices (cayenne, chili powder, smoked paprika, cumin), minced garlic and fresh lime juice to the sour cream. Mix well.
- Toss in cooked veggies, rinsed black beans, cherry tomatoes and sour cream sauce to the pasta, mix well.
- Top with fresh cilantro and enjoy!
Notes
You can use frozen or fresh cauliflower rice.
Creamy Taco Pasta
Print This
Ingredients
- 1 box pasta
- 1 c cherry tomatoes, diced
- 1 can black beans, rinsed & drained
- 1 tbsp extra virgin olive oil
- 2 bell pepper, diced
- 1/2 white onion, diced
- 1/4 c fresh cilantro, chopped
- 1 c vegan sour cream
- 1/8 tsp cayenne
- 1/8 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1 tsp minced garlic
- 1/2 tbsp fresh lime juice
- Salt & pepper, to taste
Instructions
Taco (Pasta) Time!
- Cook pasta according to box directions, rinse and drain.
- In a medium non-stick skillet, add extra virgin olive oil, bell pepper and onion. Allow to simmer until softened.
- While veggies are cooking, add all spices (cayenne, chili powder, smoked paprika, cumin), minced garlic and fresh lime juice to the sour cream. Mix well.
- Toss in cooked veggies, rinsed black beans, cherry tomatoes and sour cream sauce to the pasta, mix well.
- Top with fresh cilantro and enjoy!
Notes
You can use frozen or fresh cauliflower rice.
