Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
User Reviews
4.9
177 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Resting time
5 mins
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Total Time
30 mins
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Servings
4
-
Calories
650 kcal
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Course
Main Course
Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
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Delicious pasta shells with lots of fire-roasted tomatoes, black beans, colorful bell peppers, sour cream and cheese, made as a one-pot dish in the Instant Pot or Stovetop. Enjoy topped with cilantro and avocado.
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Ingredients
- 2 tablespoon olive oil
- 1 cup onion diced
- 5 cloves garlic minced
- 1 cup fire-roasted diced tomatoes (I used canned)
- 2 tablespoon taco seasoning or Fajita Seasoning
- 1 cup black beans pre-cooked (I used canned)
- 8 ounces pasta shells (about 3 cups)
- 3/4 cup green bell pepper sliced
- 3/4 cup red bell pepper sliced
- 3/4 cup yellow bell pepper sliced
- 1/4 cup sour cream
- 1 cup Mexican blend cheese or Cheddar
- 1/4 cup cilantro to garnish
- 1 avocado diced
- 1 lime cut into wedges
For Instant Pot
- 2 cups broth
For Stovetop
- 3 cups broth
Instructions
For Instant Pot:
- Start the instant pot in Saute mode and let it heat. Add olive oil, onions, garlic. Sauté for 2 minutes.
- Stir in the tomatoes, black beans and taco seasoning.
- Add pasta shells and broth. Stir well. Deglaze if anything is stuck to the bottom of the pot. Press cancel and close lid with vent in sealing position.
- Pressure cook at high pressure for 4 minutes. When the cooking time is done, quick release the pressure manually. (Adjust cooking time depending on the pasta used, see notes)
- Add bell peppers, sour cream and cheese. Stir them well with the cooked pasta.
- Place back lid and let it sit for 5 minutes. You can also use a glass lid.
- After 5 minutes, remove lid and garnish with cilantro. Serve topped with avocado and lime.
For Stovetop:
- Heat oil in a large pot over medium-high heat. Add garlic and onions. Saute for 3-4 minutes until the onions become translucent.
- Then stir in the tomatoes, black beans and taco seasoning.
- Add pasta shells and broth. Cook for about 10-12 minutes until the pasta is almost cooked. Stir at about 4 minute intervals. (Adjust cooking time based on package directions)
- Turn off heat. Add bell peppers, sour cream and cheese. Stir them well with the pasta.
- Cover with a lid and let it rest for 5 minutes.
- After 5 minutes, remove lid and garnish with cilantro. Serve topped with avocado and lime.
Notes
- I used Better Than Bouillon base to make broth. It is just easier to keep at hand for all my cooking. Also, I used the veggie broth to keep this recipe vegetarian, but you can use another broth too.
- For Instant Pot:
- You want to ensure all the pasta is submerged in liquid before pressure cooking. If it is less, then add some more broth or water.
- Pasta cooking time: Typically, the cooking time for pasta in Instant Pot is half the time on the package minus 1 minute.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
650kcal
(33%)
Carbohydrates
77g
(26%)
Protein
27g
(54%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Cholesterol
35mg
(12%)
Sodium
477mg
(20%)
Potassium
1081mg
(31%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
1838IU
(37%)
Vitamin C
126mg
(140%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 77g | 26% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 35mg | 12% |
| Sodium | 477mg | 20% |
| Potassium | 1081mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 1838IU | 37% |
| Vitamin C | 126mg | 140% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
177 reviews
Excellent
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