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Easy and flavorful oil-free vegan creamy taco pasta with a smokey paprika sauce! Smokey, cheesy, and full of taco flavor. Gluten-free option!
Tacos and pasta- two worlds have collided and the result is ultra deliciousness!
The idea to make a vegan taco pasta came to me a couple weeks back and I immediately knew I wanted to incorporate this cashew based smokey paprika sauce that I’ve been making behind the scenes.
It totally worked and the result is a smokey but slightly sweet and cheesy, super easy, oil-free and flavorful weeknight go-to meal. Perfect for kids, too!
What’s in the Sauce?
Let’s chat about this tasty sauce creation. This smokey paprika sauce is the star of the show here and gives this creamy vegan taco pasta such a unique flavor.
The key ingredients are: raw cashews, taco seasoning, smoked paprika, apple cider vinegar and minced garlic.
It’s smokey, a little sweet, cheesy, slightly tangy, rich and creamy!
The nutritional yeast in the paprika sauce gives it that hint of cheesiness which goes so well in the pasta! My daughter was calling this dish “mac and cheese” at the dinner table and honestly, I’ll take it!
How to Make Smokey Paprika Sauce
Making this paprika sauce for the creamy vegan taco pasta is super easy!
Start by boiling the cashews. Add cashews and enough water to cover them to a pot, cover, and bring to a boil. Once the water is boiling, reduce heat to medium, tilt the lid up, and boil for about 15-20 minutes.
When the cashews are done, drain and set aside.
Next, add all of the sauce ingredients into a high speed blender and blend on high until smooth and creamy! This sauce is extremely flavorful, but taste test and add more garlic, taco seasoning, salt or smoked paprika to your liking.
Any leftover sauce can be stored covered in the refrigerator about 3-4 days.
For more creamy pasta ideas, check out this recipe for vegan queso mac and cheese or this recipe for vegan tomato cream sauce!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Creamy Vegan Taco Pasta [Oil-Free]
Equipment
- you will need: a high speed blender
Ingredients
- 9 ounces whole wheat pasta OR your favorite GF pasta
- splash of veggie broth
- 1 tsp minced garlic about 2 cloves
- 3/4 cup chopped sweet onion
- 1/2 a bell pepper, chopped
- 1 15 oz can of black beans, drained and rinsed
- 1 cup canned sweet corn
- cilantro and green onion, for garnish
- more optional add-ins: sliced avocado or guacamole, sliced grape tomatoes, vegan cheese
Smokey Paprika Sauce
- 1 cup raw cashews, boiled
- 1 cup warm water
- 2 tsp minced garlic about 3-4 cloves
- 2 tsp smoked paprika
- 2 tbsp taco seasoning I used mild
- 4 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp mineral salt plus an extra couple of pinches, to taste
- black pepper to taste
Instructions
- Start by boiling your cashews for the paprika sauce. Add raw cashews to a pot with enough water to cover them, cover and turn the heat to high. Once boiling, reduce heat to med-low , tilt the lid up and boil for about 15-20 minutes. Drain and set aside when done.
- As your cashews are boiling, cook your pasta. Add water and salt to a large pot (I use a 5qt casserole pot). Cover and bring to a boil. Once the water is boiling, add pasta and cook according to the directions on the package. Drain and set aside when done.
- While the pasta is cooking and the cashews are boiling, start chopping your onions and peppers as well as any garnishes like cilantro and green onion, and open your can of black beans and corn, drain and set aside.
- After you drain the pasta, leave it in the colander and return the large pot to the stove as this is where you will saute your garlic, onions and peppers, add the pasta and mix everything together.
- Add a splash of veggie broth to the large pot and add in your minced garlic and onions. Saute over medium-low heat for a few minutes, then add in your peppers. Saute for about 5 minutes, stirring occasionally. Next, add in your (drained and rinsed) black beans and your cup of sweet corn. Stir the veggies and corn together, add a pinch of salt and pepper and then turn the heat to low. Now, add in your cooked pasta and then pour the smokey paprika sauce on top. Mix very well.
- At this point, taste test. For some heat, you can add crushed chili flakes or chili powder. You can also add in some more smoked paprika or taco seasoning to amplify those flavors even more, if desired!
- Keep stirring the pasta over low heat (make sure your heat is low) and serve when hot. Add your desired garnishes (we always use cilantro and green onion). Enjoy!
Notes
- You can use your favorite gluten-free pasta or any pasta alternative for this dish, but I found it tasted best using whole wheat pasta.
- The recipe for the smokey paprika sauce makes about 1 & 1/2 cups.
PIN IT for later!
What do you do with the cashews after boiling? I don’t see any instruction.
You will need to put them in a high-speed blender with some liquid (another spash or two of veggie broth I would assume) to add to the sauce.