Kitchen Through The Lens: Taco Pasta Shells

Originally, the recipe was for Vegan Taco Pasta Shells. While I’m not at all vegetarian, I don’t eat a whole lotta meat so that didn’t present a problem for me – I’m all for adding meatless meals to my cooking repertoire. And then I read the words: vegan sour cream.

Uh… I’ll go meatless, but, y’know… there are limits.

(I’m not judging – vegan, not vegan, whatever. Whatever you choose to eat is for you to worry about. I just couldn’t do vegan sour cream or cheese. I LIKE DAIRY.)

squished tomatoes

So you get some fire roasted tomatoes.

I admit, I made this a few weeks ago. I don’t remember much about the experience.

I left the tomatoes alone even though I hate tomato chunks (Pureed or smushed tomatoes are fine – it’s not the taste of tomatoes, the taste I dig). Some salt.

never enough

Nearly everything is better with garlic.

realllly big shells

Whoa, big shells. How YOU doin’?

(You know, I love me some pasta. I think I want to start putting more stuff in really big shells.)

corn kernels ruin things

Here’s where this recipe totally lost me.

Despite my blatant ignoring of the vegan sour cream and cheese directives, I went ahead and put in the corn just like the recipe said even though I know I don’t like random bits of corn in stuff.

The corn MESSED. THIS. UP.

I’m pretty sure it doesn’t ever help anything to put corn in it.

taco pasta shells

This could have used less corn and more (non vegan) cheese. The flavor was actually pretty decent.

Damn corn.

Oh, and then I forgot the sour cream.

The end.

About sarah

Sarah is a book nerd, a music lover, an endorphin junkie, a coffee addict. Oh, and a goof ball. She writes, she tweets, and she sings off key.

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