Ingredients:
1 lb elbow macaroni
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 cups vegetable broth
1 cup salsa
1 cup vegan cheddar cheese, shredded
1 cup black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
Instructions:
Cook macaroni according to package directions. Drain and set aside.
In a large pot, heat olive oil over medium-high heat. Add onion and red bell pepper and sauté for 5-7 minutes or until softened.
Add garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 1-2 minutes.
Add vegetable broth, salsa, and vegan cheddar cheese. Bring to a boil and reduce heat to low.
Add black beans and cooked macaroni to the pot. Stir well to combine.
Let the mixture simmer for 5-10 minutes or until the cheese has melted and the sauce has thickened.
Serve hot, garnished with fresh cilantro.
Vegan Cheezy Taco Pasta Recipe:
Ingredients:
1 lb pasta
2 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 cups vegetable broth
1 cup salsa
1 cup vegan cheese sauce (homemade or store-bought)
1 cup black beans, drained and rinsed
1/2 cup fresh cilantro, chopped
Instructions:
Cook pasta according to package directions. Drain and set aside.
In a large pot, heat olive oil over medium-high heat. Add onion and red bell pepper and sauté for 5-7 minutes or until softened.
Add garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt. Cook for another 1-2 minutes.
Add vegetable broth, salsa, and vegan cheese sauce. Bring to a boil and reduce heat to low.
Add black beans and cooked pasta to the pot. Stir well to combine.
Let the mixture simmer for 5-10 minutes or until the sauce has thickened.
Serve hot, garnished with fresh cilantro.
