Vegetarian Taco Pasta filled with veggies and tasty goodness

Taco Pasta

A great vegetarian dish that will serve lots of people. Use the servings slider to easily adjust the ingredient amounts.

Course Main Course
Cuisine Mexican
Keyword pasta, taco
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings
Author Debi


  • 1 pound small shaped pasta like ziti, macaroni, or penne
  • 1 teaspoon olive oil
  • 1 onion chopped
  • 2 small zucchini chopped
  • 1 red pepper chopped
  • 1 4-ounce can chopped mild green chiles, undrained
  • 4 green onions chopped
  • 1 cup meatless frozen crumbles
  • 3 tablespoons taco seasoning or 1 packet store-bought seasoning mix
  • 1 cup salsa homemade or store-bought
  • 1 8-ounce package reduced-fat cream cheese, cut into chunks
  • 1 cup milk
  • 1 cup shredded reduced-fat Cheddar cheese
  • shredded lettuce avocado, sour cream, for garnish, as desired


  1. Cook pasta according to package directions; drain. Set aside.
  2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Once hot, add the onion, and cook, stirring frequently, until browned, about 20 minutes. Add red pepper, zucchini, green chiles, green onion, and crumbles, and continue to cook, about 5 minutes. Add taco seasoning and salsa and stir to combine. Remove from heat, and stir veggie mixture into pasta. Set aside.
  3. Rinse out the saucepan that you used for the veggies, and place it over medium heat. Add cream cheese and milk, stirring to combine. Cook until cream cheese is melted and mixture is thick and bubbling. Add Cheddar to cream cheese mixture, and stir until Cheddar is melted.
  4. Add cheese sauce to pasta and veggies, and gently stir to combine. Garnish as desired. Enjoy!

Recipe Notes

Makes 8-10 servings