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Vegan Chipotle Taco Pasta

May 10, 2020 by livesimplyhealthy 6 Comments

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Vegan Chipotle Taco Pasta!

Vegan Chipotle Taco Pasta

Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.

I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.

For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chipotle Taco Pasta

Vegan Chipotle Taco Pasta

Laura Brining
Creamy chipotle taco pasta sauce
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 2 medium bell peppers diced
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Two 540 ml cans of beans rinsed and drained*
  • One 400 ml can of coconut milk
  • One 398 ml can of tomato sauce
  • 1/4 cup nutritional yeast
  • One 454g package of your pasta of choice cooked according to package directions

Instructions
 

  • Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
  • Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
  • Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.

Notes

*I used one can of black beans and one can of romano beans. You could also use red kidney beans, pinto beans, or a mix of beans.

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Vegan Chipotle Taco Pasta

Filed Under: All Recipes, Entrees Tagged With: Dinner, Entree, gluten-free, Pasta, Vegan

Previous Post: « Peanut Butter Rice Krispie Cups
Next Post: Vegan Cinnamon Roll Muffins »

Reader Interactions

Comments

  1. Tofucookie says

    May 11, 2020 at 4:16 pm

    5 stars
    I made this tonight! I used oat cream and A LOT more nutritional yeast. I didn’t actually have chipotle powder so I doubled up on the chili powder. I also added chopped spinach.

    It’s was great!!!! We had it after our weekly long run so it was great to have the protein from all those beans. Definitely a comforting dish to put in a bowl and hunker down in front of the TV.

    Thanks for the recipe!

    Reply
    • livesimplyhealthy says

      May 12, 2020 at 11:03 am

      Thanks for your comment! Adding spinach sounds delicious!

      Reply
  2. Nancy says

    May 14, 2020 at 11:10 am

    5 stars
    Such a great combination of flavours!

    Reply
    • livesimplyhealthy says

      May 17, 2020 at 10:33 am

      Thank you!!

      Reply
  3. Ned says

    June 10, 2020 at 9:19 pm

    5 stars
    Just tried this recipe and it was fantastic!

    Reply
    • livesimplyhealthy says

      June 11, 2020 at 8:46 am

      I’m glad you enjoyed the recipe!

      Reply

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Hi, I'm Laura! I'm a Registered Holistic Nutritionist from Canada focusing on digestion, immunity, and hormone health. I offer online nutrition consulting and create easy, whole foods based recipes to fuel your body.

ONLINE NUTRITION CONSULTING

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