Vegan Taco Pasta Bake



This is is one of the meals that I make at least once a week, if is flavorful, healthy, easy, and it makes for great leftovers to take to work for lunch. All of the ingredients are also part of my basic supplies list, so they are always on hand.  Plus other than boiling pasta in another pot, everything can go into one cast iron pan. I prep the sauce in it, stir in the pasta, and place it in the oven to bake. Add a side of roasted garlic pita chips and you are in for a well balanced delicious meal.

The surprising thing is how long it has taken me to get the recipe up on the website. A life full of kids and a new happy job mean that my free time is increasingly limited though, so I have been slower at updating things. I hope that having a belly full of yummy pasta will be enough to earn some forgiveness until I have time to post the next recipe 🙂


What You Will Need:

  • 2 shallots
  • 2 cloves of garlic
  • ½ pound Veggie ground
  • ½ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp oregano
  • ½ tsp salt
  • 3 Roma Tomatoes
  • 1 cup Daiya Cheese Shreds
  • 1 tbsp Nutritional Yeast
  • 1 ½ cups Penne Noodles


How To Do It:

This recipe is best made in a cast iron frying pan, so you can simply move the pan from the stove to the oven and save on time and dishes. If you do not have a cast iron pan, or prefer a baking pan that will also work however.

In a medium sized cast iron pan fry the shallots until golden brown.

While the shallots are frying mince the garlic and put the pasta on to boil. Pasta should be boiled for 10-12 minutes.

Add the minced garlic to the pan along with the veggie ground, cumin, paprika, oregano and salt. Mix well and let simmer for 1-2 minutes.

Cut each of the tomatoes in half and then using a cheese grater, grate all of the tomatoes into the pan. Hold the cut side of the tomato and grate gently this will leave you with the left over skin which you can then compost.

Drain the pasta and add it to the rest of the ingredients in the pan, and mix well.

Top with nutritional yeast, and then the Daiya cheese shreds.

Place the whole pan in an oven set to 350° and bake for about 10 minutes.

Remove from the oven and let cool for 5 minutes and then enjoy!


Taco Vegan Pasta Bake Plated

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Vegan Taco Pasta Bake
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