Cheesy Taco Pasta (Plant-Based)

It was Tuesday evening, I had just finished recording my new recipe video for you guys this week, had it for brunch but needed dinner. My brain instantly thought "tacos" as it was Tuesday and I went to Pinterest for some inspiration. I saw taco this and that in all kinds of unconventional ways. I soon was mixing this and that and before you knew it we had the most amazing dinner. Taco Pasta! See the image below. 

It was nearly perfect but I knew it could be that much better with a few adjustments. I decided to toss out my prior recipe video for this week, get more noodles and go for version 2.0. I got ready, filmed again and here is how it turned out. Aaaammaaazzzziiiingggg!!!  #worthit!

Noodles are covered in my favorite tahini lime cheese sauce adjusted slightly for this recipe, salsa is added for flavor to the max, browned pecan taco meat adds more protein and flavor, spinach adds added health. Top it with more pecan taco meat, salsa, red pepper flakes, cilantro and vegan sour cream for the ultimate bowl. It's truly a 10/10, flavor extravaganza for a satisfying bowl of noodles. Enjoy this new recipe!!! I would share this with you any day, if you like tacos and you like pasta then I'm confident you and your loved ones will enjoy this recipe. Let me know what you think by tagging #artisticvegan.

Ingredients:
200 Grams Spaghetti Noodles (Gluten-Free if preferred)
Pecan Taco Meat or Meatless Crumbles of Choice
1 Cup Salsa + 1/4 Cup to Serve
3 Cups Chopped Spinach
Opt: Cilantro to Top
Opt: Sour Cream to Top
Cheese Sauce:
1/2 Cup Cashews, Soaked until Soft & Drained
1/4 Cup Sesame Seeds, Soaked & Drained
2 Tbsp Lime Juice - Fresh
1/2 Cup Filtered Water
2 Tbsp Tamari (Soy or Coconut Aminos)
1/4 Cup Nutritional Yeast 

Peaceful Preparation:

1. Prepare the noodles as per the package, drain and set aside.
2. While the noodles are cooking, make the pecan taco meat or preferred crumbles, cook until golden brown in a skillet for 5-7 minutes over medium - medium-low until fragrant. Set aside once done.
3. Make the cheese sauce by combining everything in a blender, blend until smooth. Scrape down the sides. Blend again and set aside.
4. Add the drained and cooked noodles to the pot, add the cheese sauce and salsa. Turn the heat on low. Add the browned pecan taco meat or crumbles (reserve a little for topping) and spinach. Mix well, heat for a couple minutes until the spinach wilts and the pasta is well coated. Turn off the heat.
5. Serve hot, sprinkle the pecan taco meat/crumbles on top, red pepper flakes if desired, cilantro if using, a spoonful of salsa and vegan sour cream if using. Dig in!!!