Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Resting time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
650 kcal
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Course
Main Course
Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
Description
This recipe uses olive oil to sauté diced onions and minced garlic until translucent, providing a fragrant base. Fire-roasted diced tomatoes and black beans add heartiness and depth, with taco or fajita seasoning for spice and flavor. Pasta shells cook directly in broth with the vegetable mixture, either by pressure cooking in the Instant Pot or simmering on the stovetop.
After cooking, fresh slices of green, red, and yellow bell peppers join the pot with sour cream and Mexican blend cheese, which melt into the pasta creating a creamy texture and cohesive flavor. The dish is then rested to allow the ingredients to meld fully. It is garnished with chopped cilantro, diced avocado, and lime wedges, which contribute fresh brightness and a creamy contrast to the savory pasta.
This dish serves as a satisfying main course for vegetarians seeking a southwestern-inspired pasta with a balance of textures from tender pasta, crisp peppers, creamy sauce, and fresh toppings.
Cooking times may vary depending on pasta type, and broth quantity adjustments ensure enough liquid for complete pasta cooking. Using Better Than Bouillon or similar broth bases simplifies the process. The Instant Pot method is well-suited for quick preparation, while stovetop cooking offers ease without special equipment.
Ingredients
- 2 tablespoon olive oil
- 1 cup onion diced
- 5 cloves garlic minced
- 1 cup diced tomatoes I used canned, fire-roasted
- 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
- Ensure pasta is fully submerged in liquid during Instant Pot cooking to prevent sticking or uneven cooking; add more broth or water if needed.
- Adjust cooking time based on pasta type; generally, cook time is half the package time minus one minute under pressure.
- Use vegetable broth to keep recipe vegetarian; other broths can be substituted as preferred.
- Resting pasta with cheese and sour cream allows flavors to meld and sauce to thicken before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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