4.9 from 177 votes
Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
Vegetarian Fajita Pasta combines sautéed onions and garlic, canned fire-roasted tomatoes, black beans, and a blend of bell peppers with taco seasoning and pasta. Cooked either in an Instant Pot or on the stovetop, the pasta absorbs the seasoned broth, then is finished with sour cream, cheese, and garnished with cilantro, avocado, and lime for a creamy, flavorful, and filling meal.
Prep Time
10 mins
Cook Time
15 mins
Resting time
5 mins
Total Time
30 mins
Servings:
4
Calories:
650 kcal
Course:
Main Course
Cuisine:
Italian, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 650
% 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.