I love a recipe that feels like two dinners in one. This Taco Spaghetti is exactly that: the bold, spiced flavor of taco filling folded into a comforting bowl of spaghetti. It’s a weeknight winner—speedy, forgiving, and built around a hearty vegan chickpea-walnut taco crumble that gives the dish real texture and savory depth.
You’ll find clean, practical steps below. No special shopping list required beyond pantry staples and a can or two of tomatoes. I’ll walk you through the ingredients, the exact method, smart swaps, tools that speed things up, and the small mistakes people commonly make.
If you want dinner on the table tonight that’s cozy, family-friendly, and plant-based without fuss, this recipe does the job. Let’s get cooking.
Ingredient Breakdown
Ingredients
- 1 batch Chickpea-Walnut Taco Crumbles — the protein-rich base; makes this pasta taste like a taco filling. Prepare this first and set aside.
- 12 oz. spaghetti noodles (GF if desired) — carries the sauce and crumbles; choose a sturdy spaghetti that won’t fall apart when tossed.
- 1 small yellow onion — sweetens and rounds the sauce when softened; finely dice for even cooking.
- 4 cloves garlic — adds aromatic depth; mince and add toward the end of the onion sauté.
- 15 oz. can diced tomatoes (or fire-roasted) — provides texture and tomato chunks; fire-roasted adds a smoky note.
- 2 Tbsp. tomato paste — intensifies tomato flavor and helps thicken the sauce.
- 2-3 Tbsp. fresh cilantro (optional) — bright finish; stir in at the end or use as a garnish.
- 15 oz. can tomato sauce — the smooth base for the creamy tomato sauce.
- 1/2 cup dairy-free milk (plain, unsweetened) — keeps the sauce creamy without dairy; unsweetened avoids off-flavors.
- 1 Tbsp. nutritional yeast — adds umami and a subtle cheesy note.
- 1 Tbsp. tamari — salty, savory boost; use tamari for gluten-free option.
- Fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc. — optional toppings; customize to taste and spice preference.
From Start to Finish: Taco Spaghetti (Vegan!)
- Make the Chickpea-Walnut Taco Crumbles according to its recipe and set aside.
- Bring a large pot of water to a boil and cook the 12 oz spaghetti noodles according to package instructions until al dente. Drain in a colander, rinse with cool water to stop the cooking, and drain very well.
- While the pasta cooks, finely dice the 1 small yellow onion and mince the 4 cloves garlic.
- Heat an extra-large skillet over medium-high heat. Add 3 tablespoons water and add the diced onion. Sauté, stirring occasionally, for 6–7 minutes until softened, adding a splash more water as needed to prevent sticking.
- Add the minced garlic to the skillet and sauté for 1–2 minutes. Reduce the heat to medium-low.
- In a small bowl, whisk together the sauce ingredients: 15 oz can tomato sauce, 1/2 cup dairy-free milk, 1 tablespoon nutritional yeast, and 1 tablespoon tamari.
- Add the creamy tomato sauce, the 15 oz can diced tomatoes (with their juices), and 2 tablespoons tomato paste to the skillet. Stir to combine, then gently simmer for 5–7 minutes.
- Add the drained spaghetti and 1 batch Chickpea-Walnut Taco Crumbles to the skillet. Toss with tongs until everything is well combined and heated through, about 2–3 minutes.
- Turn off the heat and stir in 2–3 tablespoons fresh cilantro, if using.
- Serve immediately with any desired toppings (fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.).
Why You’ll Love This Recipe
This dish pairs two familiar favorites—tacos and spaghetti—into one straightforward meal. You get taco-seasoned savory bites without having to make two separate components. It’s fast once the Chickpea-Walnut Taco Crumbles are ready, and the sauce is forgiving: slightly creamy, tomato-forward, and balanced with tamari and nutritional yeast.
It’s also adaptable. Switch the pasta for a gluten-free version if needed. Top it simply with cilantro and red pepper flakes or make it decadent with vegan cheese and sour cream. Either way, it lands comforting and satisfying every time.
Smart Substitutions
- Spaghetti — swap for gluten-free spaghetti if needed; short pasta like penne also works but will change the mouthfeel.
- Dairy-free milk — any plain, unsweetened plant milk is fine; cashew or oat will be creamier than almond.
- Tamari — use soy sauce if you don’t need gluten-free; reduce to 3/4 Tbsp if very salty.
- Nutritional yeast — skip if you don’t have it; the sauce will be less “cheesy” but still tasty.
- Diced tomatoes — fire-roasted adds smokiness; plain diced keeps it brighter.
- Chickpea-Walnut Taco Crumbles — if you don’t have the exact crumble, a cooked lentil mixture or crumbled firm tofu seasoned like tacos can work as a last resort.
Recommended Tools
- Extra-large skillet — necessary to toss spaghetti and crumbles without spilling.
- Large pot for pasta — bring water to a rolling boil so noodles cook evenly.
- Tongs — essential for tossing spaghetti into the sauce and ensuring even coating.
- Colander — to drain and quickly rinse the noodles when instructed.
- Small bowl and whisk — to combine the creamy tomato sauce ingredients smoothly.
Easy-to-Miss Gotchas
- Don’t skip rinsing the pasta briefly — the recipe calls for rinsing with cool water to stop cooking; if you miss this, the pasta can overcook in the skillet and become mushy.
- Watch the heat when sautéing onion — the recipe uses water to prevent sticking. If you add oil or crank the heat, the onions can brown quickly and change the flavor profile.
- Mix the sauce thoroughly — whisk the tomato sauce, dairy-free milk, nutritional yeast, and tamari well so the sauce is smooth before you add it to the skillet.
- Drain the pasta very well — excess water will thin the sauce and make the final toss sloppy.
- Timing the crumbles — have the Chickpea-Walnut Taco Crumbles ready before the pasta finishes so you can toss everything together while hot.
Fit It to Your Goals
Feeding a family: Double the Chickpea-Walnut Taco Crumbles if you want extra protein and bulk. Stretch the meal with a simple side salad and some beans.
Lower-calorie option: Use more diced tomatoes and slightly less tomato sauce, and skip richer toppings like vegan cheese or sour cream.
Meal prep: Make the Chickpea-Walnut Taco Crumbles ahead of time and store separately from pasta and sauce. Reheat and combine just before serving for the best texture.
If You’re Curious
Why walnuts?
Walnuts mimic the texture of ground meat when chopped and combined with chickpeas. They add healthy fats and a slightly earthy flavor that pairs well with taco spices.
What the tamari and nutritional yeast do
Tamari brings a deep, savory note that rounds out the tomato’s acidity. Nutritional yeast contributes umami and a nutty, “cheesy” depth that reads like the dairy-forward versions of creamy tomato sauces.
Can I use a different protein?
Yes. Lentils, tempeh, or crumbled tofu seasoned with taco spices can replace the chickpea-walnut crumble. The texture will vary, but the method stays the same.
Keep It Fresh: Storage Guide
- Refrigerator — Store leftovers in an airtight container for up to 3–4 days. Keep the crumbles and pasta together; the sauce helps preserve moisture.
- Freezer — Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating — Reheat on the stovetop over low-medium heat with a splash of water or dairy-free milk to loosen the sauce. Microwave on medium power in short intervals, stirring between bursts to heat evenly.
- Best practice — If you plan to meal prep, store sauce and crumbles separately from pasta. Combine and warm gently before serving to avoid overcooked noodles.
Ask the Chef
Q: My sauce is too thin. What can I do?
A: Simmer a few extra minutes to reduce it. If you’re short on time, stir in a teaspoon of tomato paste or a small handful of breadcrumbs until it thickens slightly.
Q: Can I make this oil-free?
A: Yes. The recipe already uses water to sauté the onion. Keep using water and avoid adding oil; the dairy-free milk provides creaminess later.
Q: I don’t love cilantro. Alternatives?
A: Flat-leaf parsley, chopped green onions, or a squeeze of fresh lime will brighten the dish without cilantro’s distinctive flavor.
Make It Tonight
If you’ve already got the Chickpea-Walnut Taco Crumbles on hand, this dinner comes together in about 20–30 minutes. Start the crumbles, get a pot of water boiling, and by the time the pasta is drained you’ll be ready to toss and serve. I recommend keeping a bowl of optional toppings nearby so everyone can customize their plate.
Give it a try this week. It’s quick, sturdy, and oddly fun—taco flavors in pasta form. Let me know how you top yours.
Taco Spaghetti (Vegan!)
Ingredients
Ingredients
- 1 batchChickpea-Walnut Taco Crumbles
- 12 oz.spaghetti noodles GF if desired
- 1 small yellow onion
- 4 clovesgarlic
- 15 oz.can diced tomatoes or fire-roasted
- 2 Tbsp.tomato paste
- 2-3 Tbsp.fresh cilantro optional
- 15 oz.can tomato sauce
- 1/2 cupdairy-free milk plain, unsweetened
- 1 Tbsp.nutritional yeast
- 1 Tbsp.tamari
- Fresh cilantro black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.
Instructions
Instructions
- Make the Chickpea-Walnut Taco Crumbles according to its recipe and set aside.
- Bring a large pot of water to a boil and cook the 12 oz spaghetti noodles according to package instructions until al dente. Drain in a colander, rinse with cool water to stop the cooking, and drain very well.
- While the pasta cooks, finely dice the 1 small yellow onion and mince the 4 cloves garlic.
- Heat an extra-large skillet over medium-high heat. Add 3 tablespoons water and add the diced onion. Sauté, stirring occasionally, for 6–7 minutes until softened, adding a splash more water as needed to prevent sticking.
- Add the minced garlic to the skillet and sauté for 1–2 minutes. Reduce the heat to medium-low.
- In a small bowl, whisk together the sauce ingredients: 15 oz can tomato sauce, 1/2 cup dairy-free milk, 1 tablespoon nutritional yeast, and 1 tablespoon tamari.
- Add the creamy tomato sauce, the 15 oz can diced tomatoes (with their juices), and 2 tablespoons tomato paste to the skillet. Stir to combine, then gently simmer for 5–7 minutes.
- Add the drained spaghetti and 1 batch Chickpea-Walnut Taco Crumbles to the skillet. Toss with tongs until everything is well combined and heated through, about 2–3 minutes.
- Turn off the heat and stir in 2–3 tablespoons fresh cilantro, if using.
- Serve immediately with any desired toppings (fresh cilantro, black olives, red pepper flakes, vegan parmesan or mozzarella, pickled jalapeño, vegan sour cream, etc.).
Equipment
- Large Pot
- Colander
- extra-large skillet
- Tongs
- Small Bowl
- Knife
- Cutting Board
Notes
Variations:
Expand this recipe with fresh jalapeno, bell pepper, sweet corn, fresh tomato, diced green chiles, vegan cheese shreds, etc.
For gluten-free:
Use GF noodles and tamari.
Estimated nutritional content:
This is calculated using
Jovial
brand spaghetti, and without any optional toppings.
Yield:
Recipe makes about 9 cups (it's a fairly large batch).
