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Vegetarian Taco Pasta (gluten free)

  • Author: Mia Zarlengo
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Lunch, Dinner


Easy vegetarian taco pasta! Made with gluten free pasta and a simple blender sauce.



For the Pasta

  • 2 ears of corn, boiled (see directions below)
  • 8 oz box of pasta (gluten free if needed)
  • 1 tbsp olive or avocado oil
  • 1/3 of a yellow onion, finely diced
  • 1 jalapeño, seeds removed and diced
  • 2 tomatoes, diced
  • 1 zucchini, diced (optional)
  • Salt and pepper, to taste

For the Sauce

  • 15 oz can of tomato sauce
  • 1 /2 cup plain greek yogurt 
  • 3 tbsp warm water
  • 1 tsp chili powder
  • 1/2 tsp cumin powder
  • 1.2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt, more to taste
  • 1/4 tsp black pepper
  • dash of cayenne


  1. Start by making the sauce. Add all sauce ingredients to a blender and blend until smooth. Set aside. 
  2. Next, boil the corn. To do this, cover corn with water in a large stock pot and bring to a boil. Allow to boil for 5-7 minutes, until cooked. Remove from water (keep water in the pot to cook the pasta) and set aside. Once cool enough to touch, use a knife to remove the kernels off the cob. 
  3. Next, prep the remaining veggies for the pasta. Heat a large skillet over medium heat, then add the oil and onion. Allow to cook, stirring occasionally, for 4 minutes. Stir in the jalapeño and zucchini and season with salt and pepper. Cook until soft, stirring occasionally, about 5-7 minutes. Finally, stir in the corn and the diced tomatoes. Turn off heat. 
  4. Cook pasta according to directions on the box using the boiling water from the corn (add more water if needed). 
  5. Stir the drained pasta in with the veggies and the sauce until everything is well combined and sauce is gently heated through. Serve immediately and enjoy!