Is there anything better than the simple comfort of pasta with the simple deliciousness of taco seasonings? I think not. I’m not sure why the idea to combine the two took me so long to figure out, but I’m glad I finally did!

This simple recipe combines my taco seasoning with fridge-forage veggies and cooked pasta. It’s a riff on pasta salad, which means you can serve it cold or hot and everyone will celebrate. The possibilities are endless: serve this with chicken, or meat free; with shredded cheese or dairy free; and always load on the veggies to make it a one bowl wonder. This works perfectly for dinner and for lunchbox leftovers.

If you’re looking for more pasta ideas, I’ve got you covered!

If you make this, I’d love to hear what you add! Tag me so that I can see!

Taco Pasta

Sauce
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon dried oregano
2 tablespoons olive oil
2 tablespoons lime juice
Fresh cracked pepper to taste
*optional: pinch of cayenne pepper

Pasta
8 oz dry pasta, cooked as directed
1-2 cups of chopped veggies (I used cherry tomatoes and bell peppers)
1/4 cup chopped fresh cilantro

Method

Combine all of the sauce ingredients in a small bowl and whisk together. Set aside.
In a large bowl, add cooked pasta with chopped veggies and toss to combine.
Add sauce and toss again to thoroughly combine.

Marcella Hazan's recipe for Bolognese sauce was a game changer for me. It's rich, flavorful, and comforting, like an evening with an old friend, and satisfying in every way. But when my youngest child turned out to be allergic to dairy, I knew I had to make some modifications so that we could enjoy this dish as a family.

Over the years, I've made some version of Bolognese at least a hundred times and the truth is, it has changed far beyond Marcella's recipe. I'm not even sure I can still call it Bolognese! But I do. And realistically, for a working mom with three kids, the recipe has evolved to a point where it's easy and fast for me to make as well as delicious and safe for all of us to eat.

Here's what I love best about Bolognese: my kids eat it hot or cold, and basically beg for it in their lunchboxes as leftovers.

My kids love cold Bolognese with pasta in their lunchbox!

This recipe can have loads of variation (included below) which makes it incredibly approachable. I'm now able to get pasta with Bolognese on the table in 30 minutes or less, and while it's a far cry from Marcella's slow cooked masterpiece, it fits the bill in a pinch.

Ingredients
2 tablespoons olive oil
2 small cloves of garlic, chopped
2-3 large carrots, chopped (optional)
1 chopped onion (optional)
1/2 cup chopped celery (optional)
1/2 red bell pepper chopped (optional)
1.5-2 pounds ground meat (I have used beef, veal, pork and turkey. My preference is beef or pork)
salt and pepper to taste
28 ounce container tomato puree or crushed tomatoes
pinch of ground nutmeg
3-4 tablespoons of fresh basil, chopped
1 pound of pasta
Freshly grated parmesan cheese (optional)

Method
1. Put the oil in a pot on medium heat and add the garlic and onion (if using). After one minute, add the carrot celery and/or peppers (if using) and cook for about 2 minutes until the veggies are fragrant and evenly coated in oil.

2. Add the ground meat and break up chunks with a wooden spoon, incorporating the veggies with the meat. Cook on low to medium heat until the meat is no longer raw and season with salt and pepper.

3. Add the tomato and stir frequently until all ingredients are nicely combined. Add the pinch of nutmeg and stir again.

4. Add half of the freshly chopped basil, stir and let the sauce simmer for another 15-20 minutes while you make 1 pound of pasta.

5. Toss with cooked drained pasta and add remaining basil to garnish.

Enjoy immediately and then enjoy leftovers the next day!