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One Pot Taco Spaghetti

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This one pot taco spaghetti is made by browning crumbled tempeh with spices, and then cooking it with fire-roasted tomatoes, onion, and pepper, and finally, tossing it with Barilla spaghetti. Everything cooks in one pot, including the pasta!

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One Pot Taco Spaghetti 1 Picture

Ingredients

  • For the tempeh:
  • For the tempeh:
  • For the tempeh:
  • 8 8 8 oz. tempeh grated, crumbled or finely chopped
  • 8 8 8 oz. tempeh grated, crumbled or finely chopped
  • 8 8 8 oz. tempeh grated, crumbled or finely chopped
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 2 2 2 tbsp low-sodium soy sauce
  • 2 2 2 tbsp low-sodium soy sauce
  • 2 2 2 tbsp low-sodium soy sauce
  • For the taco seasoning:
  • For the taco seasoning:
  • For the taco seasoning:
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp garlic powder
  • 1/4 1/4 1/4 tsp onion powder
  • 1/4 1/4 1/4 tsp onion powder
  • 1/4 1/4 1/4 tsp onion powder
  • 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
  • 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
  • 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
  • 1/2 1/2 1/2 tsp smoked paprika
  • 1/2 1/2 1/2 tsp smoked paprika
  • 1/2 1/2 1/2 tsp smoked paprika
  • 1 1 1/2 and 1/2 tsp ground cumin
  • 1 1 1/2 and 1/2 tsp ground cumin
  • 1 1 1/2 and 1/2 tsp ground cumin
  • 1/4 1/4 1/4 tsp ground coriander
  • 1/4 1/4 1/4 tsp ground coriander
  • 1/4 1/4 1/4 tsp ground coriander
  • 1/4 1/4 1/4 tsp dried oregano
  • 1/4 1/4 1/4 tsp dried oregano
  • 1/4 1/4 1/4 tsp dried oregano
  • 1 1 1 tsp ground black pepper
  • 1 1 1 tsp ground black pepper
  • 1 1 1 tsp ground black pepper
  • 1 1 1 pinch ground cinnamon
  • 1 1 1 pinch ground cinnamon
  • 1 1 1 pinch ground cinnamon
  • For the one pot taco spaghetti:
  • For the one pot taco spaghetti:
  • For the one pot taco spaghetti:
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1 1 1 tbsp olive oil
  • 1/2 1/2 1/2 cup diced red onion
  • 1/2 1/2 1/2 cup diced red onion
  • 1/2 1/2 1/2 cup diced red onion
  • 3 3 3 cloves garlic minced
  • 3 3 3 cloves garlic minced
  • 3 3 3 cloves garlic minced
  • 1 1 1 bell pepper diced
  • 1 1 1 bell pepper diced
  • 1 1 1 bell pepper diced
  • 2 2 1/2 and 1/2 cups low-sodium vegetable broth
  • 2 2 1/2 and 1/2 cups low-sodium vegetable broth
  • 2 2 1/2 and 1/2 cups low-sodium vegetable broth
  • 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
  • 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
  • 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
  • 1 1 1 tbsp tomato paste
  • 1 1 1 tbsp tomato paste
  • 1 1 1 tbsp tomato paste
  • 1 1 1 tbsp nutritional yeast (optional)
  • 1 1 1 tbsp nutritional yeast (optional)
  • 1 1 1 tbsp nutritional yeast (optional)
  • 14 14 14 oz. diced fire-roasted tomatoes
  • 14 14 14 oz. diced fire-roasted tomatoes
  • 14 14 14 oz. diced fire-roasted tomatoes
  • 8 8 8 oz. uncooked Barilla Spaghetti
  • 8 8 8 oz. uncooked Barilla Spaghetti
  • 8 8 8 oz. uncooked Barilla Spaghetti
  • chopped fresh cilantro and additional diced red onion (optional, for serving)
  • chopped fresh cilantro and additional diced red onion (optional, for serving)
  • chopped fresh cilantro and additional diced red onion (optional, for serving)

Details

Servings 4
Preparation time 15mins
 Cooking time 35mins

Preparation

Step 1

In a small bowl, toss together the tempeh, 1 tbsp of olive oil, and 2 tbsp of soy sauce. Add all of the taco seasoning ingredients to the bowl and stir well.

In a large, wide pan - preferably nonstick - heat 1 tbsp of olive oil over medium heat. Add the diced red onion with a pinch of salt, and stir well. Cook for 2-4 minutes or until the onion is browning slightly. Add the garlic and cook for 1 minute more.

Add the tempeh mixture and diced bell pepper to the pan. Continue to cook until the spices are fragrant and the tempeh is starting to brown.

Add the vegetable broth, non-dairy milk, tomato paste, nutritional yeast (if using), fire-roasted tomatoes, and spaghetti to the pan. Bring the mixture to a boil, stir it as best you can, and then reduce it to a simmer and cover. Cook for 10-15 minutes (timing will depend on pan size and exact temperature), stirring frequently, until pasta is al dente. If excess liquid remains, continue to simmer with the lid removed until thickened. If the mixture dries up before the pasta is cooked, add more broth as needed.

Garnish with fresh cilantro, a squeeze of lime, chopped fresh tomato, and/or chopped red onion if desired. Serve hot.

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