Vegan Taco Pasta - Healthified! [oil-free, gluten-free, dairy-free, vegan]

This delicious original recipe came from This Savory Vegan, recommended to us by our kids. We decided to make a few changes to align more with the way we cook, and it came out amazing!

Here is the modified version:

8 oz dry pasta - I used Tinkyada Organic Brown Rice Elbows
1/2 red or yellow onion, chopped FINELY
1 yellow bell pepper, chopped FINELY
1 red bell pepper, chopped FINELY
1 jalapeño, chopped FINELY
1 packet taco seasoning - I used Simply Organic Mild Taco Seasoning
6 oz soyrizo - can find this at Sprouts and Trader Joe's
1/2 cup salsa - I used Sprouts brand of organic mild salsa
1 cup water
1 t Better Than Bouillon No Beef Base (optional, not needed)
3 handfuls of organic baby spinach
1/4 cup raw cashews + 1/4 cup water - Blend in a high-speed cup blender until very smooth and creamy

Cook pasta according to package directions. When finished, drain and set aside.

While the pasta is cooking, steamfry the onions, bell peppers, and jalapeño in a  few tablespoons of water in a large skillet over medium-high heat, adding more water if needed until the veggies are cooked tender. This will take about 10 minutes. Add the taco seasoning and a little more water to the skillet.

Push the veggies to one side of the skillet and add the soyrizo. Crumble with a wooden spoon and cook for an additional 3 minutes. Combine the veggies and soyrizo.

Add salsa, 1 cup of water, bouillon (if using), and the cashew cream to the pan and stir to combine. If you did not use the Better Than Bouillon, you might want to add salt to taste. Since taco seasoning usually has salt in it, you may not need to add additional salt.
Add cooked pasta to the pan and toss until coated evenly.
Serve warm!
Store leftover in an airtight container in the fridge.

Serves 4.

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