Loaded with veggies and lots of flavor, 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 less utensils to wash...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 the 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 with avocado, cilantro and some lime juice. We also like to sprinkle some chili flakes to make it spicy.
Give this pasta a try, on the next Meatless Monday. I am sure you will not want to wait for 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
Vegetarian Fajita Pasta Recipe - Instant Pot
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.
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.
Filisha says
Can you fit all the ingredients into a 3QT pot?
Meeta Arora says
Hi Filisha - I have not tried this in a 3qt ip, so it is hard for me to confirm. The main thing is that you want to only fill 3/4 of the pot. I would love to hear if you try this in a 3qt.
JS says
Im writing this as I eat dinner - it's so delicious that I can't wait to let you know how it turned out. I veganized it by adding vegan cream cheese, but I don't think that's necessary and might leave it out the next time. Also, made it with chickpea pasta (my first time) and really, no one can tell the difference. It's quick, easy and delicious; thank you!
Meeta Arora says
Hi JS - So glad to hear you enjoyed the Fajita Pasta so much. Thank you for sharing back the changes you made and your review!
Parul says
This recipe is amazing. I made it once at home and it was so good that I'm making it again to take to my office potluck. Huge fan of your recipes and your general spice quantity fits my taste buds well too. Thanks for sharing and looking forward to trying more!
Meeta Arora says
Hey Parul - So glad to hear you enjoyed the pasta and other recipes. Thank you for sharing back your review!
Rachna says
I tried this recipe and it turned out great. We enjoyed it. Thank you!
Meeta Arora says
Hey Rachna - Glad you enjoyed the pasta. Thank you for sharing back your review!
Amanda says
Could you omit sour cream do you think? I'm really not a fan of it. Or do you not taste it at all?
Meeta Arora says
Hey Amanda - Yes, I think it will be totally fine to omit the sour cream in this soup. It will still taste great.
Jennifer NGO says
I tried this vegetarian fajita pasta recipe and it was delicious. Fast easy and vegetarian!! ????
Meeta Arora says
Thank you Jennifer. Glad you enjoyed it!
Khushboo says
What a delight Meeta. I am so craving for it right now!
Piping Pot Curry says
Thanks Khushboo. Hope you enjoy it!
Sam says
If I wanted to add chicken to this can I put them in altogether?
Piping Pot Curry says
Hey Sam - You can cut the chicken to small slices or pieces and sauté for a minute after the onions. Then pressure cook as in the recipe. Hope you enjoy it!
Kruti says
I tried this recipe in instant pot and turned out yum yum yummy . I used cream cheese insted of sour cream as i was out of sourcream . And added more veggies too. Like the idea of green crunchy bell peppee. Super hit recipe . Thank you ??
Piping Pot Curry says
Hey Kruti - So happy to hear you enjoyed the Fajita Pasta. More the merrier for veggies :-). Thank you for sharing back your review!
Savi says
Excellent recipe. Turned out great.
Piping Pot Curry says
Hey Savi - Thank you so much for sharing your review. So happy to hear you enjoyed the Fajita Pasta.