Taco Pasta

Taco PastaI know this sound strange: combining two of my favorite types of food in one dish.

But here’s the thing: Spring Break is starting on Friday and I have a few things in my pantry that will go bad within a week, including some avocados.

I remembered seeing a recipe for some Avocado sauce on Oh She Glows, so I thought I’d do a little spin off of that and make


This pasta is creamy, hearty, and delicious! If you’re anything like me, you always have pasta in your pantry, but never taco shells. So when you’re craving some tacos (or Mexican food) throw some carbs in there by using pasta!

With Inspiration from Oh She Glows
(serves 2)


1 ripe avocado, peeled, pitted, and sliced
1 teaspoon minced garlic
2 Tablespoons olive oil
Juice of 1/2 a lime
Sea Salt, to taste
1/4 cup fresh cilantro
2 servings spaghetti noodles (or any pasta will do)
1/4 cup black beans, drained and rinsed
Taco Toppings (I used shredded cheddar, jalapenos, salsa, and hot sauce)


Bring a few cups of water to a boil, and cook spaghetti until Al Dente.

Meanwhile, add sliced avocado, garlic, and oil to a food processor. Blend until creamy.

Add lime juice and salt, to taste. You may use more or less lime, depending on what kind of flavor you’re going for.

Avocado Cream Sauce

I love this color.

Add cilantro and whir everything around in the food processor for a few seconds, until cilantro is chopped and thoroughly incorporated.

Heat black beans in microwave safe bowl for 1 minute.

When noodles are Al Dente, drain and move back to your pot. Mix together Avocado mixture with pasta, until the noodles are covered.

Serve topped with black beans and additional toppings.



Like I said in my previous post, Oh She Glows has become a great resource for me! I love looking to her for inspiration for new recipes!

This pasta is creamy and you can taste the subtle garlic flavor. Add some taco toppings and- BAM! It’s like you’re eating a taco salad! Avocados are always a very filling thing for me to eat, so this pasta was very hearty-I’m still full!

The lime juice gives it a nice south of the border flavor while the cilantro gives it a nice spice, but not too spicy (that’s why I added jalapenos!).


It’s been two weeks!

I’ve been nomming on dried fruit (apricots and cranberries, specifically) and I feel like my taste buds may be changing a little bit, but not much. I could still eat a cupcake at any moment and it would probably taste delicious.

Green Monster Smoothie (After a workout, of course)
Bowl of Cherry-Cranberry Granola

Taco Pasta
(Plus a few dried apricots)

I’ll be going to $3 Burger Wednesday!

Did I mention my midterms are officially over? (Minus the one I have to take the day I get back from Spring Break.) I’m on the home stretch for break! Just one class and a short shift at work tomorrow and then my normal 10-5 shift on Friday.

I’ll start my Spring Break by traveling to Indianapolis to visit my sisters (and celebrate Liz’s Leap Day Birthday!), then going home to my parents’ house, and then going to Nashville to see Cory. I’ll be busy, but I’m very excited!

Cory and I are going to Frist Center and I’m really excited about seeing the exhibit Fairy Tales, Monsters, and Genetic Imagination! We’re also planning on going to the Country Music Hall of Fame because we’re both big music nerds and I love music history! On top of that, we’re going to see a performance of Superior Donuts at the Tennessee Performing Arts Center (one of my new favorite Performing Arts Centers)

What are you doing for Spring Break?


7 thoughts on “Taco Pasta

  1. Pingback: Jerk Seasoned “Hobo Pack” | The Hearty Herbivore

  2. Pingback: Taco Salad Bar | The Hearty Herbivore

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