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Vegan Taco Pasta (oil-free, gluten-free optional)

Name: Vegan Taco Pasta (oil-free, gluten-free optional)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 avocados; 1 cup cilantro; 3 limes juiced; 1 tsp garlic; 1 tsp salt; 2 tbsp water; 2 tbsp jalepeno juice (optional if you want it to be spicy); 16 oz pasta of choice (I used rotini); 16 oz cooked french brown lentils (substitute 2 cans black beans); 1 cup chopped cilantro (I use Josie's Organics); 2 tomatoes diced; 1/2 cup red onion diced; 2 bell peppers diced; 1 cup corn (I cut the corn off 2 cobs); 1/4 cup jarred jalepenos diced (use mild or spicy); 2 tsp smoked paprika; 2 tsp chili powder; 1 tsp garlic powder; 1 tsp cumin

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(5)

healthygirlkitchen.com

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 8

mexican pasta taco pasta vegan taco pasta

Vegan Taco Pasta (oil-free, gluten-free optional)

Ingredients

Remove All · Remove Spices · Remove Staples

2 avocados1 cup cilantro3 limes juiced1 tsp garlic1 tsp salt2 tbsp water2 tbsp jalepeno juice (optional if you want it to be spicy)16 oz pasta of choice (I used rotini)16 oz cooked french brown lentils (substitute 2 cans black beans)1 cup chopped cilantro (I use Josie's Organics)2 tomatoes diced1/2 cup red onion diced2 bell peppers diced1 cup corn (I cut the corn off 2 cobs)1/4 cup jarred jalepenos diced (use mild or spicy)2 tsp smoked paprika2 tsp chili powder1 tsp garlic powder1 tsp cumin

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Instructions

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Step 1

Make pasta, rinse and drain.

Step 2

While pasta cooks, saute corn, peppers and onion in a pan until cooked. Add salt + pepper to taste.

Step 3

In a large bowl, add the pasta, warmed cooked lentils, cooked veggies, spices, diced tomatoes, jalepeno, cilantro, then mix together.

Step 4

Pour dressing over top and enjoy! Leftovers are delicious enjoyed warm or cold.

Step 5

Blend all dressing ingredients in a blender and pour over the pasta.

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