Loaded with veggies and lots of flavors, this Vegetarian Fajita Pasta is our favorite pasta dinner. Fire-roasted tomatoes, black beans, colorful bell peppers, sour cream, and cheese make this a healthier pasta dish. Make it as a one-pot dish in the Instant Pot or Stovetop. Enjoy topped with cilantro and avocado.
I love to cook pasta (actually any one-pot dish) in the instant pot. One-pot dishes make my investment in the instant pot totally worth it. Don't you agree? The time it saves and the fewer utensils to wash... the story of every home!
I saw many recipes for Chicken Fajita Pasta shared, so I thought why not do a veggie version? Also, I need to think of dinner for my better half who is vegetarian. So this Vegetarian Fajita Pasta fits in perfectly. If you are craving chicken, try this low carb Chicken Fajita Soup!
Easy step-by-step recipe to make Vegetarian Fajita Pasta
This Vegetarian Fajita pasta is fairly easy to make as a one-pot dish. Just some initial sauté, cook and then add in the cheese and sour cream.
Let's start with chopping the colorful bell peppers, onions and garlic.
Saute the onions and garlic in the Imperfect olive oil for couple of minutes. Then stir in the tomatoes, black beans and taco (or fajita) seasoning. Add the pasta shells, veggie broth and set to cook.
When the cooking is done, open the pot carefully. Stir in the bell peppers, sour cream & cheese. Stir well until the sour cream and cheese are mixed with the pasta.
Cover and let the pasta rest for 5 minutes. You can use a glass lid to cover the pot.
Tips for perfect Fajita Pasta in the Instant Pot
- Seasoning: I like to use Taco seasoning as it gives so much more color to this dish.
- Tomatoes: I used canned fire-roasted diced tomatoes in this recipe. Fresh tomatoes or Salsa would work great as well.
- Broth: I use Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking. Also, I used veggie broth to keep this recipe vegetarian, but you can use another broth too.
- You want to make sure that 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.
- Pressure Release: Quick Release is important for pasta dishes in the Instant Pot. So don't forget or run for a chore while cooking pasta in the instant pot.
- Bell Peppers: I add bell peppers after pressure cooking as we like them crunchy.
Vegetarian Fajita Pasta is ready to be enjoyed. We like to top it with avocado, cilantro, and some lime juice. We also like to sprinkle some chili flakes to make them spicy.
Give this pasta a try, on the next Meatless Monday, along with vegetarian taco soup. I am sure you will not want to wait for a special day to enjoy it again 🙂
Check out other pasta recipes made in the Instant Pot:
- Spinach Artichoke Lasagna
- Spaghetti in Pesto Sauce
- Penne in Tomato Cream Sauce
- Creamy Mushroom Pasta
- Instant Pot Tortellini
- Pappardelle Pesto with Vegetables
Vegetarian Fajita Pasta Recipe - Instant Pot & Stovetop
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)
- ¾ cup Green Bell Pepper sliced
- ¾ cup Red Bell Pepper sliced
- ¾ cup Yellow Bell Pepper sliced
- ¼ cup Sour Cream
- 1 cup Mexican Blend Cheese or Cheddar
- ¼ 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.
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.
Video
Notes
- You want to make sure that 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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Diana says
I tried the recipe just as written. I used tofu-based sour cream and was thrilled by how easy it was. The flavor sneaks up on you. At first I thought it was a little bland, but after awhile the flavors develop and it was a great dish. I'll be making this again. Thank for a great recipe. Just a note - I have to protest when the expectation of what it takes to prep is so ridiculously under estimated.
Meeta Arora says
Hi Diana - Glad to hear you enjoyed the fajita pasta. Thank you for your feedback on the prep time, I agree and have increased it 🙏