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One-Pot Creamy Vegan Taco Pasta
by HealthyLittleVittles 
🌮 so comforting and packed full of flavour! Tag someone who’d love to try out this recipe! 👇🏼
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👉 ​Ingredients
12 oz gluten-free pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup diced red onion
1/2 cup black beans, drained and rinsed
1/2 cup corn (frozen)
2 tablespoons taco seasoning
2 cups plant (non-dairy) milk
1.5 cups vegetable broth
2 tablespoons nutritional yeast
1.5 cups vegan cheddar/jack cheese, optional
1 tomato, diced
1 lime, sliced
1 avocado, sliced
fresh cilantro leaves, for garnishing
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​👉 Instructions
Saute the garlic and onion in olive oil until soft.
Add the corn and black beans. Saute a couple more minutes.
Whisk in the taco seasoning, plant-milk, and 1 cup of vegetable broth (reserve 1/2 cup for the end).
Whisk in the nutritional yeast, bring the mixture to a boil, then reduce heat to simmer.
Then add the uncooked pasta of your choice, cover and cook for 15 minutes.
While the pasta is cooking, dice your tomato, slice your avocado and lime.
Remove from heat, stir in the vegan cheese (completely optional by the way, it’s delicious without the vegan cheese too) and then add the other 1/2 cup vegetable broth.
Serve and garnish with avocado, diced tomatoes, cilantro and fresh lime juice.
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