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Vegan Chipotle Taco Pasta
Laura Brining
Creamy chipotle taco pasta sauce
5
from
3
votes
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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.