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4.9 from 177 votes

Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop

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.

Prep Time
10 mins
Cook Time
10 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 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:
    Cup of Yum
  1. Start the instant pot in Saute mode and let it heat. Add olive oil, onions, garlic. Sauté for 2 minutes. 
  2. Stir in the tomatoes, black beans and taco seasoning. 
  3. 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. 
  4. 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)
  5. Add bell peppers, sour cream and cheese. Stir them well with the cooked pasta. 
  6. Place back lid and let it sit for 5 minutes. You can also use a glass lid. 
  7. After 5 minutes, remove lid and garnish with cilantro. Serve topped with avocado and lime. 
For Stovetop:
  1. Heat oil in a large pot over medium-high heat. Add garlic and onions. Saute for 3-4 minutes until the onions become translucent. 
  2. Then stir in the tomatoes, black beans and taco seasoning.
  3. 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)
  4. Turn off heat. Add bell peppers, sour cream and cheese. Stir them well with the pasta.
  5. Cover with a lid and let it rest for 5 minutes. 
  6. 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

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

% 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.