In a well-salted pot of boiling water, cook the shell pasta according to the directions on the box. Save 1 cup of pasta water. Remove from heat, drain and set aside.
While the pasta is cooking, heat the oil in a pan over medium-high heat. When hot, crumble over the veggie burger into the pan. Add the taco seasoning, stir to combine, and cook for about 3 minutes, until well combined. Season with a pinch of sea salt and ground black pepper to taste.
Lower heat to medium. Add in the pasta water (½ cup at a time), the cooked pasta, Medium Pace® Chunky Salsa, shredded vegan cheese and stir to combine for about 3 minutes until the cheese is melted through and the sauce is smooth. Add in the other ½ cup of pasta water if needed/desired, until the sauce is completely smooth. Taste and add more taco seasoning, or salt and pepper if needed.
Serve immediately, top with chopped parsley, and enjoy!
Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.How to store: Store leftovers in an airtight container in the refrigerator for 3 to 4 days; reheat in the microwave or in a skillet with a splash of plant-based milk. This recipe can also be frozen for up to 2 months, then thawed in the refrigerator before reheating.