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Taco Spaghetti (Vegan!)

A flavorful vegan one-pot pasta that combines chickpea-walnut taco crumbles with a creamy tomato sauce and spaghetti for a hearty weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 batch Chickpea-Walnut Taco Crumbles
  • 12 oz spaghetti noodles GF if desired
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 15 oz diced tomatoes can, use fire-roasted if preferred
  • 2 Tbsp tomato paste
  • 15 oz tomato sauce can
  • 1/2 cup dairy-free milk plain, unsweetened
  • 1 Tbsp nutritional yeast
  • 1 Tbsp tamari
  • 2-3 Tbsp fresh cilantro optional, for stirring in
  • toppings (optional) fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.

Instructions

  • Prepare the Chickpea-Walnut Taco Crumbles according to the recipe you use and set aside.
  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions; drain in a colander and rinse with cool water to stop cooking, then drain very well.
  • While the pasta cooks, finely dice the onion and mince the garlic.
  • Heat an extra-large skillet over medium-high. Add the diced onion and sauté 6–7 minutes using 1–3 tablespoons water or vegetable broth for a no-oil method, adding small splashes as needed until softened.
  • Add the minced garlic to the softened onion and cook 1–2 minutes, then reduce the heat to medium-low.
  • In a small bowl, whisk together the tomato sauce, dairy-free milk, nutritional yeast, and tamari to make the creamy tomato sauce.
  • Add the creamy tomato sauce, diced tomatoes with their juices, and tomato paste to the skillet; stir and gently simmer 5–7 minutes to meld flavors.
  • Add the drained spaghetti and the prepared Chickpea-Walnut Taco Crumbles to the skillet; toss with tongs until everything is evenly combined and heated through.
  • Turn off the heat and stir in 2–3 tablespoons chopped fresh cilantro if using. Serve immediately with desired optional toppings.

Equipment

  • Large Pot
  • Colander
  • extra-large skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Tongs

Notes

  • Use GF noodles and tamari for a gluten-free version.
  • Optional mix-ins: jalapeño, bell pepper, corn, fresh tomato, or diced green chiles.
  • Add vegan cheese shreds at the end for a cheesier version.
  • Estimated yield is about 9 cups for the full recipe.
  • Nutritional estimates vary based on brands and toppings used.