Vegetarian Taco Pasta (Edit recipe)

Dinner is ready in less than 30 minutes with this easy TACO PASTA. I made this meatless (but has plenty of protein with the chickpea pasta and greek yogurt) but you can add 1 lbs of your ground meat of choice if you wish! (See notes) This is gluten free, can be dairy free with a DF yogurt/cheese, and is EASY (all my recipes are!)

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	496
Fat:	15 g
Carbohydrates:	58 g
Protein:	30 g
Cholesterol:	42 g
Sodium:	677 mg
Fiber:	13 g
Sugars:	8 g
Calculated for total recipe.

by joyfuleatsnbeats

Serves: 3-4

Ingredients

8 oz Chickpea Pasta
1 whole Green Bell Peppers, chopped
0.333 cup Onion, chopped
14.5 oz Diced Tomatoes
2 tsp Primal Palate Taco Seasoning
0.25 tsp Redmond Real Salt, click shopping cart for discount
0.5 cup Plain Greek Yogurt, or dairy free
0.5 cup Vegetable Broth, or beef
1 cup Mexican Cheese Blend, or cheddar cheese (dairy free or regular)

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to package directions.
Saute chopped pepper and onion in olive or avocado oil in a pan until soft (about 7 min).
Add seasoning, broth and tomatoes and stir.
Simmer on medium low heat for 5-10 min.
Turn heat off and add cooked pasta, yogurt, and cheese. Stir until combined and cheese is melted. Taste and adjust seasoning if necessary.