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. 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 just 20 minutes. And the result is a delicious quick and easy weeknight dinner.
One-Pot Pasta Recipe
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.
Mexican Food Meets Vegetable 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.
Saute some ground meat with the onions and peppers if you like, or add sour cream to make it more creamy and rich, or top it with guacamole for an extra kick. Basically make it the way you like your tacos.
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!
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).
How to Make Vegetarian Taco Pasta in Instant Pot
✓ 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!
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This cheesy, spicy and absolutely yum Vegetarian Taco Pasta is the best of both worlds. It's good old hearty pasta dressed up in taco seasoning. This comforting cheesy taco pasta is ready in 20 minutes and makes for one delicious quick and easy weeknight dinner.
- 1 tbsp olive oil
- 2 tsp garlic 2 cloves
- 1 cup onion, chopped 1 medium onion
- 1 cup bell pepper (your choice)
- 1.5 cups vegetable broth (or water, adjust seasoning if adding water))
- 8 oz elbow macaroni (2 cups)
- 12 oz Salsa (1 jar) (I use Trader Joe's Salsa Authentica)
- 1.5 cups frozen corn
- 15 oz canned black beans (rinsed and drained)
- 2-3 tbsp taco seasoning adjust to taste)
- 1 cup shredded mexican cheese (adjust to taste)
- 1 tbsp chopped spring onions for garnish
- 2 tbsp cilantro, chopped
- juice of lime
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 content above.
Stir in shredded cheese and mix it well. Garnish with chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot!
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!
Recipe Video
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates. They do not include the garnishes. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
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