970 shares







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.

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.

, 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.

, 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 - Instant Pot & Stovetop (Vegetarian) 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! 4.67 from 18 votes Print Pin Prep Time: 7 minutes Cook Time: 3 minutes Total Time: 25 minutes Servings: 4 Calories: 537 kcal Author: Aneesha Gupta Ingredients Pressure Cook 1 tbsp olive oil 1 tbsp olive oil

2 tsp garlic 2 cloves 2 tsp garlic 2 cloves

1 cup onion, chopped 1 medium onion 1 cup onion, chopped 1 medium onion

1 cup bell pepper (your choice) 1 cup bell pepper (your choice)

1.5 cups vegetable broth (or water, adjust seasoning if adding water)) 1.5 cups vegetable broth (or water, adjust seasoning if adding water))

8 oz elbow macaroni (2 cups) 8 oz elbow macaroni (2 cups)

12 oz Salsa (1 jar) (I use Trader Joe's Salsa Authentica) 12 oz Salsa (1 jar) (I use Trader Joe's Salsa Authentica)

1.5 cups frozen corn 1.5 cups frozen corn

15 oz canned black beans (rinsed and drained) 15 oz canned black beans (rinsed and drained)

2-3 tbsp taco seasoning (adjust to taste) 2-3 tbsp taco seasoning (adjust to taste) Garnish After Pressure Cooking 1 cup shredded mexican cheese (adjust to taste) - skip for vegan 1 cup shredded mexican cheese (adjust to taste) - skip for vegan

1 tbsp chopped spring onions for garnish 1 tbsp chopped spring onions for garnish

2 tbsp cilantro, chopped 2 tbsp cilantro, chopped

juice of lime juice of lime Equipment Instant Pot Instructions Instant Pot Recipe 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.

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. Skip the cheese for vegan pasta. Garnish with chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot! 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. Skip the cheese for vegan pasta. Garnish with chopped spring onions, chopped cilantro and a squeeze of lime. Enjoy hot! Video Notes & Recipe Tips Pro-Tips for a delicious Taco Pasta: In this recipe, Cook time = Pressure cooking time . This timer differs for different shapes of pasta. Please refer to the 'Instant Pot Pasta' section for time calculation.

. This timer differs for different shapes of pasta. Please refer to the 'Instant Pot Pasta' section for time calculation. This recipe has been tested in a 3qt and 6qt Instant Pot.

If you want to make this dish more creamy and rich, you can add a few tablespoons of sour cream after cooking.

after cooking. Stir in more or less cheese , based on your liking.

, 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.

, 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.

to this recipe, simply saute some ground meat, or cubed chicken, with the onions and peppers and follow the recipe instructions. If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more. 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). 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. Nutrition Calories: 537 kcal | Carbohydrates: 71 g | Protein: 25 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 44 mg | Sodium: 1511 mg | Potassium: 852 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 1845 IU | Vitamin C: 48.6 mg | Calcium: 383 mg | Iron: 3.4 mg Did you try this recipe? Mention @SpiceCravings or tag #spicecravings