TVP & black bean taco pasta with shells. I love how the pasta looks like super mini hard taco shells! So, I got the idea for this recipe from a boxed meal kit, but made it vegan and added extra ingredients. It's one of my favourites to prep ahead of time for lunches throughout the week.
This pasta is also really good with green onion & diced avocado, or sprinkle vegan cheddar shreds on top if you don't have avocado.
Ingredients:
• 2½ cups shell pasta
• 2/3 cup textured vegetable protein
• 1 tsp soy sauce
• 2/3 cup hot water, for rehydrating TVP
(or sub TVP, soy sauce, & water with ¾ cup ground round and skip step 2)
• 1/2 chopped onion
• 3/4 cup chopped green pepper
• 1 cup corn
• 1 14 oz. can diced tomato, w/ liquid (2 cups)
• 1 8 oz. can tomato sauce (1 cup)
• 1 cup canned black beans, drained and rinsed
• 2 - 3 tbsp taco seasoning, adjust to taste
• Oil, for cooking
Directions:
1. Cook pasta in boiling water for about 7 minutes, until slightly al dente. (Do not overcook) Drain and rinse in a strainer with cool water and set aside.
2. Add TVP to a small sauce pan and heat up some water in a kettle or microwave. Once water is hot, add 2/3 cup of water to the TVP along with soy sauce & a little bit of the taco seasoning. Heat at med. high heat and stir constantly until TVP absorbes all the water and the excess is cooked away. Remove from heat and set aside.
3. In a large skillet, over medium heat, cook the onions, corn, and green pepper with a bit of oil until onions are translucent. Add the tomato, sauce, TVP, black beans, corn and taco seasoning. Cook until execess water is gone and everything is heated up.
4. Mix in the noodles and cook for about 2 - 3 minutes more.
Notes:
Adapted from Namaste's gluten free taco pasta kit. https://well.ca/products/namaste-foods-taco-pasta-dish_17934.html
Nutrition:
Makes 6 - 8 servings
221 calories per serving
carbs: 32g
fat: 6g
protein: 12g
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