Vegetarian Taco Pasta (Instant Pot)

Who doesn’t love some tacos? Why not put an Italian spin on it and make some vegetarian taco pasta? I won’t lie. We love Instant Pot pasta in our house. My daughter requests this dish very often, especially when she knows I am making some guacamole. In this post, I will share how to make this dish in the Instant Pot step by step.

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Usually, this pasta has ground lean beef or some sort of meat. But today, I will be sharing a vegetarian friendly version that can be easily made vegan as well.

Why this recipe works-

1. A wholesome meal- this has beans, veggies and pasta, making it a complete nutritious meal.
2. Quick to make- you can rustle this up in under 30 minutes. 
3. Vegan friendly – skip the cheese in this recipe and you have a vegan dish.
4. Kids and adults adore this- I pack this for my little one’s lunch very often and the lunchbox always comes back clean. The same can be said for my husband too.
5. Spicy and flavor packed- Tacos means flavors, right? Packed with spices and flavors, this pasta is so yum!
6. Customizable- You can tweak this recipe according to your dietary needs. Gluten free pasta also works well here.

Ingredients

We just need basic pantry ingredients like pasta, salsa, beans, veggies, spices and seasonings to make this dish. 

Taco seasoning

What makes or breaks this dish is the taco seasoning you use. My favorite is the one from Trader Joe’s. When I cannot source this, I use the good old El Paso Taco seasoning.

Both are amazing in terms of flavor and are just right when it comes to spice levels. This post is not sponsored by either brands and is just a personal recommendation.

Veggies

Since we love mushrooms, I chose to use mushrooms along with carrots, corn and bell peppers in this recipe. White button mushrooms or brown mushrooms are great for this.

Mushrooms have a meaty flavor and are a great substitute for meat in this vegetarian pasta dish.

Beans

Canned beans are my best friends in the pantry. That one ingredient that always features in my grocery list is canned beans. For this pasta, I have used canned black beans that have been drained and rinsed.

You can also canned pinto beans or kidney beans. Whatever bean you choose to use, drain the beans in a colander, rinse and allow all the water to drain fully before using it in the pasta.

Instant Pot Pasta- Expert Tips

If you are new to cooking pasta in the Instant Pot, it can be a bit unnerving because you cannot see how well it has cooked. Here are some tips for making pasta in the Instant Pot.

1. Use the right amount of liquid– Make sure that the pasta is covered completely in the liquid you choose to cook. 
2. Shape and size of the pasta is a big factor in determining the cooking time and the quantity of liquid needed. Different pasta shapes need different cooking time and level of water.
3. Basic thumb rule for timings – for cooking any regular pasta al dente, the timing is half the time mentioned on the packaging minus 1 minute. The same rule applies for gluten free pasta too.
4. For cooking whole wheat pasta, the timing is half the time mentioned on the packaging plus 1 minute. From my experience, whole wheat pasta remains a tad undercooked when we follow the half the time – 1 minute rule.
5. If you prefer a well cooked pasta, the timing is half the time mentioned on the packaging.
6. To avoid overcooking the pasta, do a quick pressure release immediately after the cooking cycle is complete.
7. Stir in the cheese only towards the end. 

Dietary Specifications

For the most part, this recipe is largely vegetarian. If you want to make it vegan, I recommend skipping the cheese or adding vegan cheese. 

Make this dish gluten-free by using gluten free pasta or lentil pasta. Please note that this recipe is also free from nuts and soy.

Serving suggestions

While this dish in itself is a complete meal, you can make it more inviting by adding toppings or serving it alongside another appetizer.

1. Add a scoop of guacamole. The tangy dip makes the pasta creamy and refreshingly tangy. It also helps balance the heat from the salsa.
2. Sprinkle the dish with some crumbled tortilla chips. The crunch is a nice mouthfeel along with the soft pasta.
3. Serve this with a light salad like this Persian Shirazi Salad or this Apple and cucumber salad.
4. Make this a filling meal by pairing it with soup. I recommend this light cauliflower soup.
5. You can also chopped avocado tossed in lime juice as a topping instead of guacamole.

Recipe Notes

1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
6. Using vegetable broth adds depth and makes the dish aromatic.
7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.

How to reheat leftover pasta?

• Store leftover pasta in an air tight container in the fridge for up to 3 days.
• To reheat pasta, microwave in small batches on medium power for 3 to 4 minutes.
• You can reheat the pasta in a skillet over the stovetop too. Add the leftover pasta to a skillet with 2 to 3 tbsp water or broth. Combine and reheat on medium flame until heated through. Stir often to avoid burning or the pasta sticking to the bottom.
• If the pasta has become dry, add a splash of broth or water to loosen it up a bit.

More Ideas For Pasta

• Easy One Pot Pasta Arrabbiata
• Summer Pasta Salad with Green Goddess Dressing
• Vegan Brussels Sprouts Pasta
• Instant Pot Vegetarian Minestrone Soup

Method

Prep work

Drain the canned black beans in a colander and rinse under running water once. Set aside.

Wash and chop the veggies and gather the remaining ingredients. 

Instant Pot Taco Pasta

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes. Add finely chopped garlic and wait for it to begin to brown.

Steps 3 and 4

Now, tip in the finely chopped onions and stir to combine. Saute the onions till they are soft and translucent.

Steps 5 and 6

Add the bell peppers next and saute for 20 to 30 seconds.

Steps 7 and 8

Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft. 

Steps 9 and 10

Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.

Steps 11 and 12

Pour in the broth and stir to combine.

Steps 13 and 14

Add in the pasta. Stir once or twice. Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.

Steps 15 and 16

Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)

I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.

Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.

Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.

Serve with toppings of your choice.

Stovetop Taco Pasta

Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.

Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.

Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.

Pour in the broth next and allow it to come to a boil.

Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta take anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.

Serve hot with toppings of your choice.

Print Recipe

5 from 1 vote

Vegetarian Taco Pasta

This vegetable and black bean spicy taco pasta uses store bought salsa sauce and is a quick fix meal. Make this on the stovetop or in the Instant Pot.

Prep Time10 minutes mins

Cook Time13 minutes mins

Course: Main Course, Mains

Cuisine: American, Mexican

Servings: 6

Calories: 758kcal

Equipment

• 1 6 quart Instant Pot or a 5 qt Dutch oven or a similar heavy bottomed pan

Ingredients

• 1.5 tbsp olive oil
• 1 tbsp garlic chopped
• 3/4 cup finely chopped onions
• 2 tsp taco seasoning
• 1 tsp sweet paprika
• 3/4 tsp cumin powder
• 1/2 cup chopped red bell peppers
• 1/2 cup corn frozen or fresh both work
• 1 cup sliced white button mushrooms
• 1 can black beans drained and rinsed (14 oz can used here)
• 2 cups vegetable stock Low sodium stock used here
• 8 oz Spirali or other short pasta like elbow, bowtie or shell
• 1 cup medium salsa

For stirring in in the end

• 1/4 cup shredded mozzarella
• 1/4 cup shredded sharp cheddar

For Garnishing

• 1/4 cup chopped cilantro

Toppings

• 1/2 cup guacamole
• 4 oz tortilla chips

Instructions

Prep work

• Drain the canned black beans in a colander and rinse under running water once. Set aside.
• Wash and chop the veggies and gather the remaining ingredients.

Instant Pot Taco Pasta

• Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes.
• Add finely chopped garlic and wait for it to begin to brown. Now, tip in the finely chopped onions and stir to combine.
• Saute the onions till they are soft and translucent. Add the bell peppers next and saute for 20 to 30 seconds.
• Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.
• Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.
• Pour in the broth and add in the pasta. Stir once or twice.
• Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.
• Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
• Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)
• I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.
• Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.
• Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.
• Serve with toppings of your choice.

Stovetop Taco Pasta

• Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.
• Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.
• Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.
• Pour in the broth next and allow it to come to a boil.
• Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta takes anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.
• Serve hot with toppings of your choice.

Notes

1. Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
2. You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
3. I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
4. My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
5. For a typical Mexican flavor, add lots of fresh cilantro at the end.
6. Using vegetable broth adds depth and makes the dish aromatic.
7. After adding the salsa, avoid stirring. This helps prevent BURN signal.
8. If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
9. Refer the blog post for more information of pasta cooking time.

 

 

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 758kcal | Carbohydrates: 97g | Protein: 27g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 750mg | Potassium: 1533mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1120IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 5mg

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