Taco Pasta with Jalapeño Cheddar Sauce
This is a super easy and tasty recipe that comes packed with 44 grams of protein per serving!
Ingredients
Jalapeño Cheddar Sauce
- 1 cup raw cashews (soaked)
- 1/4 cup nutritional yeast
- 1/4 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 tbsp pickled jalapeño brine
- 1/4 cup pickled jalapeños
- 1 tbsp lime juice
- 1/2 cup water
Pasta
- 16 oz chickpea pasta
- 2 bell peppers
- 1/2 red onion
- 8 oz baby bella mushrooms
- 2 15.5 oz cans black beans
Instructions
- Soak the cashews in hot water for 30 minutes.
- Cook the pasta according to package directions.
- Remove the seeds and stems from the bell peppers. Slice them into long strips and add them to a fry pan with preferred cooking oil. Slice the red onion into long strips and add it to the pan. Rinse the mushrooms and add them to the pan.
- Sauté the veggies on medium heat for about 5 minutes or until softened.
- Rinse and drain the cans of black beans and add them to the pan. Sauté for another two minutes.
- Add the beans and veggies to the cooked pasta.
- Add all of the sauce ingredients to a high speed blender or food processor and blend until completely smooth.
- Pour the sauce over the pasta and mix well. Serve warm and enjoy!
Notes
Optional Toppings:
- Guacamole
- Salsa
- Dairy Free Sour Cream