🌮 One Pot Vegan Taco Pasta

All the taco vibes, none of the hassle.

This bold and cozy one-pot taco pasta is everything you love about taco night—packed into a hearty, comforting bowl.

Loaded with tender pasta, seasoned vegan grounds, smoky spices, black beans, corn, and a rich tomato base, it’s finished with a squeeze of lime for just the right zing. Creamy, satisfying, and full of Tex-Mex flavor, it’s the perfect plant-based twist on a weeknight classic.

The Our Place Dream Cooker makes this dish incredibly easy - no need to juggle multiple pots or stand over the stove. With just a few minutes of sautéing and the push of a button, this all-in-one pressure cooker takes over, perfectly cooking your pasta while locking in all the rich, spiced flavor. Great for busy weeknights or one-pot dinners, it’s the easiest way to make a cozy, home-cooked meal.

Whether you're feeding a crowd or meal prepping for the week, this one-pot wonder comes together in a snap-packed with flavor and minimal cleanup. The Our Place Dream Cooker truly makes home cooking easier and more delicious.

Click HERE to shop my favorite multicooker and use code PLANTYOU10 for 10% off your first purchase!

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One Pot Vegan Taco Pasta

Servings: 4

Prep time: 10 minutes

Cook time: 20 minutes

Equipment: Our Place: The Dream Cooker

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 cup dry fusilli

• 1 ½ cups vegan ground beef (Yves veggie ground or Beyond steak are great options!)

  • PlantYou ground beef recipe option

• 1 ½ cups vegetable broth

• 1 cup tomato puree

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• Salt and black pepper, to taste

• ½ cup canned corn, drained

• ½ cup canned black beans, drained and rinsed

• 2 tablespoons nutritional yeast

• Juice of ½ lime

• 1 tablespoon chopped fresh parsley or cilantro

Instructions

• Heat olive oil in a deep pot over medium heat or set the Dream Cooker to saute. Add the onion and sauté for 3-4 minutes until soft. Stir in garlic and cook another 30 seconds. Add the vegan beef grounds and cook for 3-4 minutes until lightly browned. Stir in paprika, cumin, chili powder, salt and pepper.

• Add the dry pasta, tomato passata, and vegetable broth. Stir well and bring to a boil. Reduce heat to low, cover and simmer for 10-12 minutes, stirring occasionally.

  • Using the Dream Cooker: Seal the lid and set to Pressure Cook – High for 4 minutes. Let it naturally release for 5 minutes, then quick release any remaining pressure.

• Once the pasta is almost cooked and the sauce thickened, stir in corn, black beans and nutritional yeast. Cook for another 3-4 minutes uncovered, until heated through. Remove from heat. Add lime juice and mix well. Taste and adjust seasoning if needed.

  • Using the Dream Cooker: Switch back to Sauté and simmer for 2–3 minutes until everything is heated through and sauce is thickened to your liking.

• Serve warm, garnished with fresh parsley or cilantro. Optionally, top with shredded vegan cheese and any toppings of choice, such as avocado, jalapenos or extra lime wedges.