Taste The Wonderful Mexican Influenced Recipe: Vegetarian Fajita Pasta

Vegetarian Fajita Pasta

This vegetarian Fajita pasta is our favorite pasta dinner and is loaded with vegetables with plenty of flavors. This wonderful Mexican-influenced pasta recipe is made from fire-roasted tomatoes, black boobs, bright bell peppers, sour cream, and cheese. In the Instant Pot or Stovetop, make it a one-pot dish. Enjoy topped with cilantro and avocado.

Ingredients For Vegetarian Fajita Pasta Recipe:

  • Olive Oil 2 tbsp
  • Diced 1 cup of onion
  • Five Nails Knitted Knob
  • 1 cup Diced Fire-rust tomatoes
  • 2 tbsp Taco or Fajita Seasoning
  • 1 cup of pre-cooked black beans
  • Shells of 8 oz Pasta
  • 3⁄4 cup of Green Bell Pepper 3⁄4 cup Red Bell Pepper 3⁄4 cup of Yellow Bell Pepper 1⁄4 cup of Sour Cream
  • 1 cup Blend Mexican 1/2 cup Cilantro Cheese or Cheddar to decorate
  • 1 Lawyer dictated
  • One chalk cut into coins

Instant Pot Seasoning Tips For Great Fajita Pasta:

  • I like Taco seasoning because it gives this dish a lot of colors.
  • Tomatoes: in this recipe, I have used fire-roasted dried diced tomatoes. It’d even fit well fresh tomatoes or salsa.
  • Broth: I’m making Broth with the Better Than Bullion foundation. All my food is better to have at hand. I used veggie Broth too, but you can also use another broth to save this vegetarian dish.
  • Before pressurizing, you want to make sure you have all the pasta in oil. If less, add a little bit of water or Broth.
  • Cooking time for pasta is usually half the time on packet minus 1 minute for pasta in the Instant Pot.
  • Pressure release: fast release in the Instant Pot is critical for pasta dishes. Don’t skip or chore a day in the instant pot while boiling pasta.
  • Bell peppers: After pressing frying, I add bell peppers as crunchy as we want them.
  • Pasta can be eaten in vegetarian Fajita. We’re happy to add lime juice, cilantro, and avocado. To make it spicy, we even like spraying some chili flakes.
  • Try this pasta the following Monday. I’m sure you won’t wait for a special day to have fun again.

Procedure To Make Vegetarian Fajita Pasta In Instant Pot:

  • Add tomatoes and black beans, seasoning with the taco.
  • Stir in pasta and Broth. Good to mix. If something is sticking to the bottom of the jar, deglaze it.
  • Pressures Pressure Cook for 4 minutes at high heat. When you roast, relieve the pressure manually quickly.
  • Add bell peppers, cheese, and sour cream. Mix the cooked pasta properly.
  • Place the lid back and allow 5 minutes to rest. A glass lid may also be used.
  • Drop the cover and garnish with coriander after 5 minutes. Avocado and lime topped serving.

Procedure To Make Vegetarian Fajita Pasta On The Stovetop:

  • Heat oil over medium-high temperatures in a big pot. Add onions and garlic. Crush until the onions become translucent for 3-4 minutes.
  • Remove the onions, black beans, and taco.
  • Fill up the pasta and broth shells. Cook until the pasta is almost cooked for about 10-12 minutes. Remove at about 4 minutes. (Cooking time adjusted depending on package addresses)
  • Turn off heat. Turn off heat. Add bell peppers, cheese, and sour cream. Remove the pasta well.
  • Cover with a cover and allow 5 minutes to relax.
  • Drop the cover and garnish with coriander after 5 minutes. Avocado and lime topped serving.


Filled with bell peppers, onions, tomatoes, and fresh maize, this veggie fajita pasta is tossed with basic homemade Fajita seasoning. I chose to roast the tomatoes and the maize because it is easy to darn and has a good, terrestrial taste.

As I like protein, fabric, and very cheesy feelings, it adds to this veggie fajita pasta. I’ve used tempeh in the seen edition. Some products have rye but look carefully at gluten-free alternatives.


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