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.

Serves: 3-4

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Ingredients

Process

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

Notes

If adding meat, you may need to add up to 1/4 cup more broth and yogurt.

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My Notes:

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