Taco-Style Pasta

Here is our TACO-STYLE PASTA !!

Prep Time: 12 minutes
Cook Time: 12 minutes
Servings: 5-6


  • 1 cup vegetable broth
  • 1 cup textured vegetable protein
  • 1 package (227 g) Gogo Quinoa protein penne
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 bell peppers (colors of choice), diced
  • 2/3 cup frozen corn
  • 1 can (398 ml) tomato sauce
  • 1/2 cup mild salsa
  • 1/2 cup pasta cooking water
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • A small pinch of cayenne pepper
  • Salt and black pepper, to taste
  • 1 cup shredded cheese


  1. Heat vegetable broth for 1 minute. Pour textured vegetable protein into the broth and let it sit for 10 minutes.
  2. Meanwhile, bring a pot of water to a boil and cook the pasta according to package instructions. Drain and set aside.
  3. Chop the vegetables. Heat a large, deep skillet over medium-high heat with olive oil, then sauté the vegetables for 5 minutes.
  4. Add the tomato sauce, salsa, pasta cooking water, and all the spices. Season with salt and pepper to taste. Mix well.
  5. Reduce heat to medium-low, then add the cooked pasta and shredded cheese to the skillet. Stir to coat everything evenly.
  6. Serve by topping each portion with avocado chunks (if desired) or sliced green onions. Enjoy your Taco-Style Pasta!