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–+ servings
vegan mexican spaghetti spaghete mexicane

Mexican Spaghetti

This Mexican spaghetti tosses tender pasta in a smoky, spiced tomato sauce with plant-based mince, pickled jalapenos, and melty vegan cheese. A hearty fusion dish that makes an easy, satisfying weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 4

Ingredients 

  • 200 g spaghetti
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1 onion medium, chopped
  • 300 g vegan minced meat use Beyond, Verdino, or any brand you like
  • 1 tablespoon taco seasoning mix
  • 6 slices pickled jalapeno chopped
  • 1 can diced tomato pulp about 400 g
  • 1 cup vegan cheese grated
  • 2 tablespoons parsley or cilantro chopped

Instructions

  • Boil the spaghetti according to the instructions on the package, cooking it to al dente since it will finish in the sauce.
  • In a deep pan over medium heat, add the olive oil, garlic, and onion. Saute for 2 minutes.
  • Add the vegan minced meat and crush it with a spoon or spatula into small granules. Sprinkle over the taco seasoning mix.
  • Add the diced tomato pulp from the can and the chopped jalapenos.
  • Let the mixture simmer until fully cooked.
  • Add the cooked spaghetti. Stir from time to time to make sure it doesn't stick, and cook for another 2-3 minutes.
  • Remove from heat. Sprinkle the pasta with vegan cheese and cover with the lid again so that the cheese melts.
  • Divide between plates and sprinkle with chopped parsley or cilantro.

Notes

Cook the spaghetti to al dente, since it finishes cooking in the sauce. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water to loosen the sauce.