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    Home » Mexican

    Vegetarian Taco Pasta

    Published: May 18, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 1 Comment

    338 shares
    Jump to Recipe

    Here is my Vegetarian Spicy Taco pasta that's easy to make and super versatile! It uses black beans for proteins, veggies like peppers, corn, mushrooms, and the super flavorful pepper jack cheese. Best part? You can add your favorite veggies or double up the beans and enjoy the favorite Mexican flavors in a one-pot meal.

    Taco pasta served in a white bowl topped with cilantro and cheese

    This recipe is a vegetarian take on my original Taco Pasta recipe that everyone loves. Many of you guys requested a vegetarian version of it and so here it is. It is spicy, flavorful and a perfect family meal cooked effortlessly using the Instant Pot.

    This recipe using basic pantry ingredients such as pasta, canned beans, salsa, and some taco seasoning. In addition, I like to add some colorful veggies for flavor and added nutrients - mushrooms, peppers, sweet corn, etc. I love adding jalapenos for some extra heat but you can skip it, or add more or less to your taste preference.

    Best Taco Seasoning

    Here are 2 of my favorite store-bought taco seasonings that I always like to keep in my pantry. They add the perfect amount of heat and flavors to this recipe:

    1. Trader Joe's
    2. Primal Palate
    3. If you do not have taco seasoning handy, you can make a quick homemade version by mixing in 1 teaspoon chipotle chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon ground cumin.
    close up of taco pasta with beans and veggies

    Instant Pot Pasta Tips

    Here are my tips for a perfectly cooked Pasta in the Instant:

    • Add enough liquids so that most of the pasta is under the liquids. Depending on the shape of the pasta you may need more or less water.
    • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
    • If you like Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute This timing also works perfectly for gluten-free pasta
    • Quick-release after pressure cooking will avoid overcooking the pasta
    • Always add the cheese after the pasta is done pressure cooking
    taco pasta in a white bowl

    Substitutions

    • I like to add black beans, mushrooms, peppers, and frozen sweet corn to this recipe. Some other veggies that go really well in this pasta are - diced zucchini, carrots, or peas
    • Want to make Vegan Taco Pasta? Skip the cheese or add vegan cheese if you like
    • I have made this dish with gluten-free brown rice pasta and it comes out delicious. Just follow the pasta cooking guidelines from my tips
    • If you eat meat or chicken, check out my fan favorite Spicy Taco Pasta Recipe with ground chicken. You can substitute ground chicken with your choice of ground meat  
    Taco Pasta in white bowl topped with cilantro and avocado

    Instructions

    Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

    Step 1: Turn Instant Pot to Sauté mode and heat the oil. Add onions and jalapeños. Sauté for 2-3 minutes (photo 1). Add black beans, veggies, taco seasoning, and mix everything together (photo 2).

    Step 2: Add pasta and broth (photo 3). Mix well and with the spatula pushing the pasta under the liquids. Layer over the salsa on top. Do not mix (photo 4).

    making taco pasta in the Instant Pot Pressure Cooker

    Step 3: Close Instant Pot with pressure valve to sealing and pressure cook. Quick-release and open Instant Pot (photo 5). Give a quick stir (photo 6). Garnish with cilantro (photo 7) and add half of the cheese (photo 8).

    cooked pasta in the Instant Pot

    Serving

    Sprinkle remaining cheese and add diced avocados on top. Enjoy hot with a side of mango salad.

    taco pasta served in white bowls

    Do you enjoy Mexican flavors? Here are some more recipes for you to try:

    • Black Bean and Corn Quesadillas
    • One-Pot Enchilada Quinoa
    • Chicken Tortilla Soup
    • Blackened Fish Tacos

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    taco pasta in a white bowl
    Print Recipe Pin Recipe Save Saved!
    4.67 from 12 votes

    Instant Pot Vegetarian Taco Pasta

    Easy one-pot spicy taco pasta with beans, veggies, cilantro, and cheese
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: dinner
    Cuisine: Mexican
    Servings: 6
    Calories: 506kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 tablespoon cooking oil
    • 1 large yellow onion diced
    • 1 jalapeño diced
    • 1 can black beans rinsed and drained
    • 1 cup mushrooms diced
    • ½ cup red peppers diced
    • 1 cup fresh or frozen corn optional
    • 1 pound pasta shells
    • 2 tablespoons taco seasoning mix ** love trader joes or Primal Palate
    • 2 cups salsa
    • 4 cups low sodium vegetable broth

    Garnish

    • ½ cup cilantro chopped
    • 1 cup pepper jack cheese grated
    • 1 avocado diced optional

    Instructions

    • Turn the Instant Pot to sauté mode and heat oil. Add onions and jalapeños. Sauté for 2-3 mins.
    • Add black beans, mushrooms, peppers and corn. Add taco seasoning and mix everything together.
    • Add pasta and broth. Mix well gently pushing the pasta under the liquids. Layer over the salsa but do not mix. This will prevent the BURN error on newer Instant Pots.
    • Close the Instant Pot with pressure valve to sealing. Pressure cook for 4 mins. Note: Cook time for the pasta shells I used was 9 minutes.
    • Quick-release and open the Instant Pot. Garnish with cilantro. Stir in half of the cheese. Serve with topped remaining cheese and diced avocados.

    Video

    Notes

    • Add enough water/broth/sauce so that most of the pasta is under the liquids
    • For well-cooked pasta, pressure cook pasta for half the time on the pasta box
    • For Al dente pasta, pressure cook for half the time on the pasta box minus 1 minute. This timing also works for gluten-free pasta
    • Remember to add the cheese after the pasta is done pressure cooking

    Nutrition

    Calories: 506kcal | Carbohydrates: 84g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 787mg | Potassium: 761mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1213IU | Vitamin C: 25mg | Calcium: 203mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Jenni says

      May 21, 2021 at 2:27 pm

      We loved this dish! Super easy to follow and super quick! Very delicious. I made a couple of modifications where I didn’t add mushrooms, but added a can of Rotel diced tomatoes with green chiles and used sharp cheddar instead of pepperjack. I am so glad to keep trying your recipes! I’ve added this as a favorite.5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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