This cheesy, spicy and yum Vegetarian Taco Pasta is the best of both worlds. It's good old hearty pasta dressed up in spicy and zesty taco seasoning. Here's an easy 30-minute Instant Pot and Stovetop recipe for this weeknight family favorite. Enjoy!
Easy 30-Minute Recipe Using Everyday Ingredients
This dish easily makes it to my family's Top 10 Comfort Foods list! Using pantry and fridge staples, I prepare this cheesy taco pasta in a little over 20 minutes. And the result is a delicious, quick and easy weeknight dinner.
One-Pot Meal
Recently, I've been working on developing one-pot pasta recipes. I have to say, this cheesy pasta is one of the easiest recipes so far. It really hits the spot.
This vegetable pasta doesn't have any meat, so, you can basically make it from pantry staples. The key ingredients in this easy taco pasta are salsa (or crushed tomatoes), taco seasoning, canned black beans, frozen or canned corn, and of course, pasta.
Another One-Pot Pasta Meal: Easy Broccoli Cheddar Pasta (Instant Pot)
Mexican Food Meets Pasta
This Vegetarian Taco Pasta has all the delicious flavors of taco seasoning, combined with hearty and cheesy pasta. Meals like these come to my rescue on busy school nights.
The great thing about this recipe is that it's like a blank canvas. You can easily customize this and make it with your favorite taco ingredients.
If you want to make this dish more creamy and rich, you can add a few tablespoons of sour cream after cooking. Stir in more or less cheese, based on your liking.
As for topping options, you can use traditional taco toppings, including salsa, guacamole, sliced jalapeños, chopped cilantro etc.
How to Add Chicken or Meat to this Recipe
After I published this post, many readers asked me how they can add meat to this recipe. So, I've included this section for you all!
To add meat to this recipe, simply saute some ground meat, or cubed chicken, with the onions and peppers for a few minutes, and follow the recipe instructions.
How to Cook Pasta in Instant Pot
Instant Pot pressure cooker has been a game changer for making pasta. Traditional recipes require you to boil the pasta separately and prepare the sauce in another pan.
But in an Instant Pot, you can basically prepare the whole meal in one-pot, no draining required. Isn't that awesome!
Pasta Cooking Times in an Instant Pot
As for cooking times, since different pasta shapes require different cook times, here what works for me: I half the lower number in the suggested cook time on the box, and subtract 1 minute from that. So, if a box suggests the cook time as 10-11 minutes, I cook it for 4 minutes in the Instant Pot (10/2=5; 5-1=4).
Instant Pot Taco Pasta Recipe
Here are step by step instructions on how to make this easy Taco Pasta in an Instant Pot, or any comparable electric pressure cooker, like Mealthy Multipot.
✓ Heat oil on Saute. Add crushed garlic, chopped onions, peppers and saute for 30 seconds.
✓ Add stock, then pasta. Gently press down with a wooden spoon. Pour Salsa evenly over pasta. Don't mix.
✓ Top with frozen corn and drained beans. Sprinkle taco seasoning and gently spread it over the corn and beans.
✓ Close lid. Sealing position in DUO. Pressure cook for 3 mins. For time variation for different pasta shapes, read instructions above.
✓ After cooking time is up, carefully release pressure (QR), by turning knob to venting position in DUO, and pressing down pressure valve in ULTRA. After pin drops open the lid.
✓ Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot!
How to Make Vegetarian Taco Pasta on the Stovetop
✓ Heat oil in a pasta pot on medium-high heat. Saute crushed garlic, chopped onions, peppers for 30 seconds.
✓ Add 3 cups stock for 2 cups of elbow pasta and bring it to a boil. Then, add, pasta, frozen corn, drained beans and taco seasoning. Mix well. Reduce the heat to medium, cover and cook for the suggested time on the pasta box, or till pasta cooks through.
✓ Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot!
Pro-Tips for a Delicious Taco Pasta
- If you want to make this dish more creamy and rich, you stir in a few tablespoons of sour cream after cooking.
- I like using shredded Mexican 3-cheese blend in this recipe, but you can use any melting cheese you like. Also, you can customize the cheesiness of this dish. Stir in more or less cheese, based on your liking.
- This pasta is delicious as-is, but if you want to add some topping, you can use traditional taco toppings, including salsa, guacamole, sliced jalapeños, chopped cilantro etc.
- To add meat or chicken to this recipe, simply saute some ground meat, or cubed chicken, with the onions and peppers and follow the recipe instructions.
More Instant Pot Pasta Recipes from my Kitchen
More Mexican Inspired Flavors from my Kitchen
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
Taco Pasta Recipe
Equipment
Ingredients
Pressure Cook
- 1 tablespoon olive oil
- 2 teaspoon garlic 2 cloves
- 1 cup onion, chopped 1 medium onion
- 1 cup bell pepper (your choice)
- 1½ cups vegetable broth (or water, adjust seasoning if adding water))
- 8 ounces elbow macaroni (2 cups)
- 12 ounces Salsa (1 jar) (I use Trader Joe's Salsa Authentica)
- 1½ cups frozen corn
- 15 ounces canned black beans (1 can) (rinsed and drained)
- 2-3 tablespoons taco seasoning (adjust to taste)
Garnish After Pressure Cooking
- 1 cup shredded mexican cheese (adjust to taste) - skip for vegan
- 1 tablespoon chopped spring onions for garnish
- 2 tablespoon cilantro, chopped
- juice of lime
Instructions
Instant Pot Recipe
- Plug in the Instant Pot and select Saute. When hot, add oil, crushed garlic, chopped onions, peppers, and saute for 30 seconds.
- Add the stock followed by pasta. Gently press down the paste with a wooden spoon to completely submerge it. Pour the salsa evenly over the pasta. Don't stir.
- Top that with frozen corn and drained beans. Sprinkle taco seasoning and gently spread it over the corn and beans.
- After the cooking time is up, carefully release pressure manually (QR). Open the lid once the pin drops.
- Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro, avocado chunks, and a squeeze of lime. Enjoy!
Stovetop Recipe
- Heat oil in a pasta pot on medium-high heat. Saute crushed garlic, chopped onions, peppers for 30 seconds.
- Add 3 cups stock for 2 cups of elbow pasta and bring it to a boil. Then, add, pasta, frozen corn, drained beans and taco seasoning. Mix well. Reduce the heat to medium, cover and cook for the suggested time on the pasta box, or till pasta cooks through.
- Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro, and a squeeze of lime. Enjoy hot!
Video
Notes
- Pasta shapes: If you want to use another shape of pasta, refer to the pasta cooking time chart in this article: Instant Pot Pasta.
- Instant Pot cooking tip: After adding salsa, do not stir the pasta. This prevents the possibility of a burn error.
- Stovetop recipe: If using the stovetop recipe, remember to add 3 cups of liquid for 2 cups of pasta.
- Make it creamier: If you want to make this dish more creamy and rich, you stir in a few tablespoons of sour cream after cooking.
- Shredded cheese: I like using a shredded Mexican 3-cheese blend in this recipe, but you can use any melting cheese you like. Also, you can customize the cheesiness of this dish. Stir in more or less cheese, based on your liking.
- Add toppings: This pasta is delicious as-is, but if you want to add some topping, you can use traditional taco toppings, including salsa, guacamole, sliced jalapeños, chopped avocado, cilantro, etc.
- How to add chicken or ground meat: To add meat or chicken to this recipe, simply saute some ground meat, or cubed chicken, with the onions and peppers and follow the recipe instructions.
Carrie says
I'm not clear about the "Instant Pot" label. Does that mean the 3 qt or the 6 qt. This recipe seems like an awful lot of stuff to squeeze into a 3 qt, but I can't tell for sure.
Aneesha says
Hi Carrie, this recipe was filmed in a 6Qt, but I've made it in a 3 qt as well. The thing to remember is that the instant pot insert should never be filled more than 3/4 of the way. Hope this helps!