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Taco Spaghetti

Taco Spaghetti: A Flavorful Vegan Twist for Dinner

Taco Spaghetti combines the bold flavors of tacos with pasta, creating a unique and satisfying vegan dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Mexican, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chickpea-Walnut Crumbles
  • 1 can Chickpeas canned or cooked
  • 1 cup Walnuts can be replaced with pecans
  • 2 Tbsp Taco Seasoning store-bought or homemade
For the Spaghetti
  • 8 oz Spaghetti Noodles swap with gluten-free pasta if needed
  • 1 small Yellow Onion or shallots for a milder flavor
  • 2 cloves Garlic or garlic powder if fresh is unavailable
For the Sauce
  • 15 oz Diced Tomatoes fire-roasted for extra flavor
  • 2 Tbsp Tomato Paste essential for a rich sauce
  • 15 oz Tomato Sauce try homemade tomato puree for freshness
  • 1/2 cup Dairy-Free Milk plain, unsweetened, or use vegetable broth
  • 1 Tbsp Nutritional Yeast can be omitted for a lower-calorie dish
  • 1 Tbsp Tamari use soy sauce if gluten isn't a concern
Optional Toppings
  • 1/4 cup Fresh Cilantro or flat-leaf parsley as a mild substitute
  • 1/4 cup Black Olives optional
  • 1/2 tsp Red Pepper Flakes adjust according to heat preference
  • 1/2 cup Vegan Cheese for a cheesy finish
  • 2 Tbsp Pickled Jalapeño great for a spicy twist
  • 1/4 cup Vegan Sour Cream to cool down spicy notes

Equipment

  • Skillet
  • Pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat a skillet over medium heat. Combine chickpeas, walnuts, and taco seasoning in a mixing bowl and mash slightly. Sauté for 5-7 minutes until golden.
  2. Bring a pot of salted water to boil. Add spaghetti and cook according to package instructions (8-10 mins). Drain and rinse under cold water.
  3. In the same skillet, add water to prevent sticking. Sauté diced onion for 6-7 minutes until translucent. Add minced garlic and cook for another 1-2 minutes.
  4. In a bowl, whisk together tomato sauce, dairy-free milk, nutritional yeast, and tamari until smooth.
  5. Pour the sauce into the skillet, add diced tomatoes and tomato paste. Stir and simmer for 5-7 minutes until thickened.
  6. Add drained spaghetti and Chickpea-Walnut crumbles into the sauce. Toss gently and heat through for 2-3 minutes.
  7. Stir in fresh cilantro and serve hot. Top with your choice of optional toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

For extra thickness, simmer sauce longer or add more tomato paste. Prepare crumbles ahead for a quicker meal.

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