One Pot Taco Pasta
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This post has been sponsored by McCormick®. All thoughts and opinions are my own.
I used their McCormick® Original Taco Seasoning Mix to make this super simple and DELICIOUS One Pot Taco Pasta that’s fully vegan and perfect for easy weeknight dinners!
As the fall hits, all I want are EASY and warm dinners! Bonus points come in when those dinners can be made in one big skillet AND when they make for delicious leftovers!
Today I’m partnering up with McCormick to bring you the PERFECT weeknight dinner in this One Pot Taco Pasta. I honestly forget how AMAZING one pot pastas truly are and feel like we should all be making them more often!
To keep the recipe extra simple, we’re going to use taco seasoning to flavor this pasta dish. Whenever possible, I LOVE being able to avoid measuring out a ton of different spices but still want my recipes to have lots of flavor! McCormick’s Taco Seasoning to the RESCUE! It’s the perfect easy taco seasoning mix with no MSG, artificial flavors or colors.
When I’m feeling SUPER lazy, I’ll toss some of the taco seasoning over some crumbled tofu or tempeh for a quick vegetarian taco filling. <<<<highly recommend that by the way!
I pick up their packets of Taco Seasoning and the McCormick® Mild Chili Seasoning Mix at my local Safeway store and like to keep them on hand for just this occasion: easy, last minute dinners. And speaking of Safeway, something I’ve been LOVING in their app lately is that it keeps track of all of my previous purchases and lets me know when there’s a sale or coupon for that particular item. I’ve found it so helpful and have saved quite a bit of money on products that I was already planning to buy.
I used rotini pasta in this dish but really anything will work well. If you use a gluten free, plant based pasta, such as lentil pasta, you may need less cook time. Just keep testing the pasta and remove it from the heat once your pasta has reached your desired doneness.
To make this ONE POT pasta dish, we’re going to start out by sautéing the veggie in a large pot. Once they’re softened, about 8 minutes, all that’s left is to add in the remaining ingredients to the pot and simmer everything until the pasta is cooked through. This will largely depend on the type of pasta that you use but for an average rotini style pasta, it’s about 10 minutes.
That’s all for today! As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making from the blog.
DYNAMIC RETAILER BUTTON
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 1 bell pepper, diced (I used half of a red and half of a green)
- 1 packet McCormick® Original Taco Seasoning Mix
- 4 cups water (more as needed- see instructions)
- 1 16 ounce jar of salsa
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup corn or frozen whole kernel corn
- 12 ounces pasta of choice (I used rotini pasta for this but a plant based pasta such as lentil pasta would work well too! Just check the cook time on the packaging as it may be different)
- Salt & pepper to taste
- In a large skillet or pot, heat the olive oil over medium heat. Once hot, add in the onion and bell pepper. Saute for 8 minutes so that the veggies can soften slightly.
- Add in the remaining ingredients: taco seasoning, water, corn salsa, pasta, black beans, and salt + pepper. Mix to combine and bring to a simmer.
- Simmer for about 10 minutes or until the liquid is almost fully absorbed and the pasta is cooked through. If the pasta needs a little more time but the skillet is getting dry, you can add an additional 1/2 cup of water into the skillet.*
- Once the pasta is cooked through, remove from the heat and ENJOY!
*If you’re using a plant based pasta such as black bean pasta or lentil pasta, you may need less cook time. Check the packaging for cook time.