Two bowls of One Pot Cheesy Taco Pasta on a marble counter, two forks sit to the right of the bowl in the front.
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One-Pot Cheesy Taco Pasta

You can have this easy, tasty vegan one-pot cheesy taco pasta on the table in under 30-minutes! It's loaded with flavour, needs just a handful of simple ingredients, and can be made in your Instant Pot or on the stovetop.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: pasta
Servings: 4
Calories: 584kcal
Author: Gwen Leron

Ingredients

  • 1 teaspoon olive oil
  • 1 small yellow onion, diced
  • 2 1/2 cups vegan meat crumbles (gluten-free, if needed)
  • 2 tablespoons taco seasoning
  • 1 1/2 cups prepared salsa
  • 12 ounces dry rotini pasta (gluten-free, if needed)
  • 3 1/4 cups vegetable broth
  • 1 1/2 cups vegan cheese shreds
  • 1/4 cup fresh cilantro or parsley finely chopped

Instructions

Instant Pot Method:

  • Set your Instant Pot to sauté and add oil. Once heated, add the onions and sauté until softened, about 3-4 minutes.
  • Add the vegan meat crumbles and sauté for another minute.
  • Add taco seasoning and stir to coat the onions and crumbles.
  • Add salsa and stir again. Add rotini pasta and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
  • Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 3 minutes (timing will vary based on type of noodles you are using, see info above). Pot will take roughly 10 minutes to come to pressure.
  • When the pressure cooking time has ended, press cancel and carefully open the pressure release valve to manually release the pressure.
  • Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
  • Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.

Stove Top Method:

  • Over medium high heat and add oil to a large pot. Once heated, add the onions and sauté until softened, about 3-4 minutes.
  • Add the vegan meat crumbles and sauté for another minute.
  • Add taco seasoning and stir to coat the onions and crumbles.
  • Add salsa and stir again. Add rotini and broth and stir to combine everything, be sure scrape up any bits that have stuck to the bottom of the pot.
  • Bring mixture to a boil, stir, lower temperature, cover, and simmer.
  • When pasta has absorbed the liquid and is cooked through, remove the pot from the heat.
  • Add vegan cheese shreds and stir to combine. Add cilantro or parsley and stir again. Serve immediately.

Notes

IMPORTANT: If making in your Instant Pot / pressure cooker, please read all of the info above about how to figure out the proper cooking time, based on the type of pasta you're using.
  • This recipe makes 4-5 servings (depending on how large you make each serving).
  • Use your favourite prepared, jarred salsa.
  • Use your favourite vegan cheese shreds. I like to use pepperjack flavoured shreds for the extra spice.
  • If you're not gluten-free, one 340g package of Yves veggie ground round will work. You can also use the Mexican flavour and omit the taco seasoning.
  • Cooking time above is based on the stove top method. Cooking time for the pressure cooker method is 10 minutes prep + 3 minutes cook time + 10 minutes to come up to pressure (23 minutes total).
  • Nutrition info is for 1 serving (of 4) prepared as the recipe is written and without any toppings. I used cilantro, low sodium broth, low sodium salsa and gluten-free rotini. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.
  • Recipe adapted from Simply Happy Foodie.

Nutrition

Calories: 584kcal | Carbohydrates: 95g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1168mg | Potassium: 779mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 36.3mg | Calcium: 120mg | Iron: 4.7mg