High-Fiber Cheesy Taco Pasta
If you love the flavors of a classic ground turkey tacos but want a dish that’s comforting, cheesy, and filling, this High-Fiber Cheesy Taco Pasta is your ultimate weeknight dinner. It combines the familiar spice of taco seasoning with high-fiber pasta, protein-rich turkey, and fiber-packed lentils, creating a dish that satisfies cravings and nutritional goals.
I love mac and cheese. On busy weekdays for lunch, I often make the instant Kraft cups because they are so satisfying. To spice things up a bit, sometimes I add various seasonings. When I added taco seasonings, it felt like a match made in heaven!
This high-fiber cheesy taco pasta is healthier and a bit more elevated (well, not hard to be “elevated” compared to the instant cups), but still easy enough to be a busy weeknight dinner. Like my high-fiber spinach and artichoke orzo, this dish is loaded with protein and fiber and has no cream or butter. but tastes so indulgent!
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What makes this recipe stand out
- Flavor-packed: Bold taco seasoning combined with tender turkey, peppers, and cheese makes every bite satisfying.
- High fiber: Lentils and vegetables boost your fiber intake, along with using a high-fiber pasta, supporting digestion and fullness.
- Comforting and cheesy: Creamy melted cheese coats every noodle for the ultimate comfort food experience.
- Quick and easy: Ready in under an hour, making it perfect for weeknight dinners and meal-prep friendly.
- Versatile: Easily adaptable for different proteins, pasta types, or spice levels.
Ingredients
- Ground turkey – Lean protein that makes the dish hearty.
- Onion – Adds natural sweetness and depth of flavor to the dish.
- Garlic – Provides aromatic punch and enhances savory notes throughout.
- Spices – Chili powder, cumin, paprika, coriander and of course salt for bold warm and smokey flavors.
- Jarred Roasted Red Bell Peppers – Provide sweetness, crunch, and additional fiber. You can swap with fire roasted tomatoes if desired.
- Lentils – High in both soluble and insoluble fiber, making the pasta filling and nutritious.
- Broth – Forms the flavorful cooking liquid for the pasta; adds depth without heaviness.
- High-Fiber Pasta – Acts as the hearty base, absorbing spices and broth for maximum flavor. I love the Carbe Diem rotini!
- Shredded cheese – I love cheddar, or the Mexican cheese blend.
See recipe card for quantities.
What makes this cheesy taco pasta high in fiber?
This dish is naturally high in fiber, thanks to the inclusion of lentils, bell peppers, and high-fiber pasta. Lentils provide both soluble and insoluble fiber: soluble fiber slows digestion and supports healthy gut bacteria, while insoluble fiber adds bulk to the stool and promotes regularity. Together, lentils help stabilize blood sugar while keeping you full longer.
Bell peppers, onions, and garlic contribute additional fiber and micronutrients like vitamin C and antioxidants. The combination of high-fiber pasta with lentils and vegetables transforms this comfort food into a fiber-rich, nutritionally balanced meal without sacrificing flavor or indulgence.
How to Make This high-fiber cheesy taco pasta Recipe
- Cook the base: In a large skillet or pot, heat oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3–5 minutes. Add ground turkey to the pan. Season with kosher salt, chili powder, cumin, paprika, and coriander. Cook, breaking up the turkey with a meat masher, until fully cooked through.
- Cook pasta: Add the broth and bring to a boil. Add the pasta directly to the simmering mixture, along with the roasted red bell peppers. Cook according to package directions until the pasta is tender and has absorbed the flavors of the broth. Fold in the cooked lentils.
- Finish with cheese: Remove from heat and stir in the cheese until melted and evenly distributed. Taste and adjust seasoning if needed. Serve and enjoy.
- Sautee the onion and garlic, then add ground turkey and spices.
- Cook turkey until brown on the outside, then add peppers or tomatoes.
- Add broth, high-fiber pasta, and lentils or beans. Cook according to pasta instructions.
- When pasta is cooked, remove from heat and add grated cheese. Stir until melted and combined.
Substitutions and variations
- Protein: Substitute ground turkey with ground chicken, or beef.
- Pasta: Use whole wheat, chickpea, or lentil pasta, just note the fiber content if you want to keep the fiber macros the same.
- Cheese: Swap cheddar for mozzarella, pepper jack, or vegan cheese for dietary preferences.
- Vegetables: Add fire roasted tomatoes instead of red bell peppers, or add other veggies like spinach.
- Spice: Adjust chili powder or paprika to make it milder or spicier.
Storage
Make-ahead: Cook the base of the dish (without pasta or cheese) and store in an airtight container in the fridge for up to 3 days. Add pasta and cheese just before serving.
Leftovers: Store fully cooked pasta in the fridge for 3–4 days. Reheat gently in a skillet or microwave.
Freezing: Lentils and turkey freeze well, but pasta may become soft. Freeze the base without pasta, then cook fresh pasta when ready to serve.
FAQ
Can I make this vegetarian?
Yes, replace ground turkey with a plant-based protein or extra lentils/black beans..
Can I use canned lentils?
Absolutely! Any cooked lentils work, even if you cook those lentils separately yourself.
What Pasta should I use?
To make this recipe truly high-fiber, be sure to use a high-fiber pasta like from the brand Carbe Diem. Alternatively, you can use zucchini noodles or spaghetti squash, but cook time, liquid amount, and method will vary.
Can I adjust the spice level?
Absolutely, you can adjust the spice to your liking. Alternatively, you can replace all of the spices with 3 teaspoons of your favorite taco seasoning.
Looking for other recipes like this? Try these:
Rating
If you make this high-fiber cheesy taco pasta, I’d love to hear how it turned out. Leaving a rating and a quick review helps support my blog. I’d also love to see your creations if you post them on Instagram or TikTok so be sure to tag me!
High-Fiber Cheesy Taco Pasta
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 6 cloves garlic minced
- 1 lb ground turkey
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 cup chopped roasted red bell peppers (jarred) can sub chopped fresh red bell pepper, or canned fire roasted tomatoes.
- 1 cup cooked lentils can sub with black or pinto beans.
- 3 cups chicken broth
- 12 oz high-fiber pasta such as Carbe Diem
- 8 oz shredded cheese
Instructions
- Cook the base: In a large skillet or pot, heat oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3–5 minutes. Add ground turkey to the pan. Season with kosher salt, chili powder, cumin, paprika, and coriander. Cook, breaking up the turkey with a meat masher, until fully cooked through.1 tablespoon olive oil, ½ onion, 6 cloves garlic, 1 lb ground turkey, 1 teaspoon kosher salt, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon paprika, ¼ teaspoon ground coriander
- Cook pasta: Add the broth and bring to a boil. Add the pasta directly to the simmering mixture, along with the roasted red bell peppers. Cook according to package directions until the pasta is tender and has absorbed the flavors of the broth. Fold in the cooked lentils.1 cup chopped roasted red bell peppers (jarred), 3 cups chicken broth, 12 oz high-fiber pasta, 1 cup cooked lentils
- Finish with cheese: Remove from heat and stir in the cheese until melted and evenly distributed. Taste and adjust seasoning if needed. Serve and enjoy.8 oz shredded cheese
