iHungry Spaghetti Tacos

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box)

2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms)

2 cups canned crushed tomatoes

1/2 tablespoon taco seasoning mix

12 corn taco shells (flat-bottomed shells, if available)

1 1/2 cup shredded fat-free Cheddar cheese

2/3 cup chopped onion

1 cup shredded lettuce


  1. Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!