If you love easy meals like I do, this Vegetarian Taco Pasta will quickly become a favorite! It’s such a simple dish to whip up in the Instant Pot, and it packs a punch of flavor that will have everyone coming back for seconds.
This recipe addresses overcooked pasta issues, provides a flavorful taco seasoning, and offers an appealing vegetarian option for diverse meal preferences.
I always find myself scrambling for tasty vegetarian options, especially on busy nights. It’s tough to find recipes that are quick to cook and also fill you up, but this one solves both problems without sacrificing flavor.
What I love about this dish is it uses ingredients I usually have on hand, like black beans and salsa. In just 25 minutes from prep to table, it’s a lifesaver for those hectic evenings when you don’t want to spend hours in the kitchen.
If you want to try something different when you’re in the mood for pasta, give this a shot! If you want a spicy twist, you might enjoy making Spicy Shrimp Pasta Arrabiata.
Why You Will Love This Recipe
- Spicy Flavor , If you love bold flavors, this dish delivers with its zesty taco seasoning and hearty ingredients, satisfying your cravings for something delicious and savory.
- Convenient Cooking , Cooking this pasta in the Instant Pot means you can have a hearty meal ready in just about 25 minutes, making it ideal for those busy weeknights.
- Customizable Ingredients , You can easily swap in your favorite veggies or beans to make this recipe your own, ensuring it’s always fresh and exciting.
- Simple Storage , Leftovers can be stored in the fridge for up to three days, making it a great option for meal prep or quick lunches throughout the week.
Ingredient Notes
- Canned black beans: These beans add a hearty protein boost and creaminess. Look for no-salt-added options for better control over seasoning, or swap for kidney beans if needed.
- Pasta shells: I love pasta shells for this dish because they hold the sauce just right! If you’re avoiding gluten, gluten-free brown rice pasta works great here.
- Grated pepper jack cheese: This cheese brings a nice spice and creaminess. Grab some freshly grated for best melty results, or go with vegan cheese for a dairy-free option!
- Diced mushrooms: Mushrooms add a lovely earthiness and meaty texture. Choose fresh mushrooms for the best flavor, but canned can do in a pinch.
- Salsa: It’s the real MVP, giving your pasta a kick of flavor! Pick your favorite brand, and if you’re feeling adventurous, homemade salsa would be fantastic too.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If enough liquid is not added, pasta can clump together. A good rule is to cover most pasta with liquid.
- For a texture that’s just right, pressure cook the pasta for the time on the box, then halve that for al dente.
- When timing is crucial, always quick-release the pressure immediately after cooking to keep the pasta from getting mushy.
- For a milder flavor, reduce the number of jalapeños or leave them out altogether according to your taste preferences.
- For a cheesy finish, remember to sprinkle the cheese on after cooking so it melts just right without clumping.
Serving Suggestions
- Serve taco pasta with guacamole and tortilla chips. A fresh green salad adds crunch and complements the dish well.
- This pasta can also play a role in other meals like stuffed bell peppers or a hearty casserole. You can use it in burrito bowls or wrapped in lettuce for a different twist.
- Add diced avocado and cilantro as finishing touches. A splash of lime juice adds freshness and brightness to the dish.
Storage Guidelines
- To keep your taco pasta fresh, follow these storage tips:
- Refrigeration: Store taco pasta in an airtight container in the refrigerator for up to 3 days. Seal tightly to maintain freshness.
- Freezing: For longer storage, place taco pasta in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm taco pasta in the microwave or on the stovetop. Add a splash of water to prevent drying out.
Recipe Variations
- You can use gluten-free brown rice pasta instead of regular pasta shells for a gluten-free option.
- Add 1 tablespoon of taco seasoning or 2 teaspoons of cumin for an extra flavor kick.
- Either diced zucchini or carrots can work well, adding nutritional value to your dish.
- If you want to serve a larger group, double the recipe by using 2 cans of black beans and 2 pounds of pasta shells.
Did you make this recipe? Scroll down to leave a star rating and review!
Instant Pot Vegetarian Taco Pasta
This delicious Instant Pot Vegetarian Taco Pasta is a hearty one-pot meal packed with flavor and can be ready in just 25 minutes!
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 1 tablespoon oil for sautéing
- 1 large yellow onion diced
- 1 jalapeño diced
- 1 can (15 oz / 425 g) black beans rinsed and drained
- 1 cup (150 g) mushrooms diced
- ½ cup (75 g) red peppers diced
- 1 cup (150 g) corn fresh or frozen, optional
- 1 pound (450 g) pasta shells
- 2 tablespoons (30 g) taco seasoning mix
- 2 cups (475 ml) salsa
- 4 cups (950 ml) low sodium vegetable broth
- ½ cup (15 g) cilantro chopped
- 1 cup (120 g) pepper jack cheese grated
- 1 avocado diced, optional
Instructions
- Start by heating the oil in your Instant Pot. You will know it is ready when it shimmers a bit, giving off a lovely warmth. This step is essential for softening the onion and jalapeño. Do not skip it, or your veggies might just steam instead of sautéing!
- Add in the diced onion and jalapeño, stirring them until fragrant and the onion appears translucent. This should only take a few minutes. Keep an eye on them to prevent burning—bitter flavors can ruin your dish!
- Toss in the black beans, mushrooms, red peppers, corn if using, pasta shells, taco seasoning, salsa, and vegetable broth. Mix it all up until evenly distributed. If you do not mix well, some areas might be overloaded with flavor while others remain bland.
- Seal your Instant Pot and set it to pressure cook on high, letting it do its thing. You will hear it hiss, and soon the aroma will waft through the kitchen. Ensure you do not release pressure too early—wait for the cook cycle to finish first!
- Once the cooking time is up, do a quick release on the pressure. Be cautious of the escaping steam, as it can be hot. This step helps keep the pasta from getting mushy, which is a common issue if you let it sit too long.
- Open the lid carefully and stir in the grated pepper jack cheese. Watch it melt into the pasta. For an extra layer, top with chopped cilantro and diced avocado. This is when it becomes colorful and appetizing, so plate it up before it cools down!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If enough liquid is not added, the pasta can clump together. A good rule is to cover most of the pasta with liquid.
For a texture that is just right, pressure cook the pasta for the time on the box, then halve that for al dente.
When timing is crucial, always quick-release the pressure immediately after cooking to keep the pasta from getting mushy.
For a milder flavor, reduce the number of jalapeños or leave them out altogether according to your taste preferences.
For a cheesy finish, remember to sprinkle the cheese on after cooking so it melts properly without clumping.
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