INSTANT POT TACO PASTA
A quick and easy one-pot meal, this Instant Pot Taco Pasta is the perfect solution when you want something delicious but you’re short on time.
Taco Tuesday is always a winner, but sometimes you don’t feel like standing over the stove for hours while the kids are hungry and the work day is long behind you. So here’s the solution: this taco pasta recipe is simple, satisfying and the whole family will love it, friends.
It’s packed with fiber and plant based protein to help fill you up without added fat or sugar to keep the inflammation away. It’s an easy way to balance your plate with veggies, protein, and whole grains/starchy veggies from just one dish.
the secret ingredient…..
to getting more fiber and protein in your plant based dishes is legume pasta.
The pasta aisle has gotten an upgrade recent years. Hanging out with the traditional pasta is a great fiber packed pasta: legume pasta. No need to add meat to dishes made with this pasta because plant based protein is the theme of these pastas.
Fiber + protein + phytonutrients = WIN-WIN-WIN.
Variety is the word when looking at the different shapes, sizes, and colors of legume pastas. The color, taste, and texture all vary depending on the legume/s. Some popular legume pastas contain black beans, chickpeas, lentils, or edamame. Some are even a mixture of a variety of legumes.
Want to sneak some legume pasta into your family’s plates? Try one of my favorites, Barilla Protein + , for a similar color, texture, and taste as traditional pasta. They’ll never know the difference. Pinky promise.
Gluten-free friends, you are not left out either. Many of the legume pastas are gluten-free. Some even only a singular ingredient like chickpeas. (Check out the label for ingredients before purchasing.)
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 6
WHAT YOU NEED:
12 ounces Veggie Crumbles (I like the Quorn brand)
1/2 cups Organic Vegetable Broth (low sodium, divided)
4 stalks Green Onion (finely chopped)
2 Garlic (cloves, minced)
1 tsp Cumin (ground)
1 tsp Chili Powder
1 Tomato (large, diced)
1/2 cup Frozen Corn (thawed)
1 cup Black Beans, Rinsed And Drained (low sodium, drained and rinsed)
1 Red Bell Pepper (diced)
1 cup Salsa (low sodium)
2 cups Legume Pasta Shells, (dry, uncooked, ex. Banza)
HOW TO DO IT:
Set Instant Pot to saute, add 1/4 cup veggie broth, onions and garlic. Saute 3 to 5 minutes or until onions are translucent.
Place veggie crumbles in Instant Pot with 1/4 cup vegetable broth. Stir until warm.
Add cumin, chili powder, diced tomato, corn, black beans and bell pepper to the Instant Pot and stir to incorporate with the veggie crumbles. Stir in the remaining of the broth, salsa, and pasta. Cover the Instant Pot with the lid and set the valve on SEALING position.
Press on PRESSURE COOK or MANUAL on high for 4 minutes. Quick release when done cooking.
Divide into bowls. Add your favorite toppings. Enjoy!
TOPPINGS:
Avocado
Salsa
Hot Sauce
Non-fat or plant based sour cream or Greek yogurt
Lime
Cilantro
Crumbled taco chips
Tips & Tricks
Prep & Cooking
No Instant Pot
Use a large pot or skillet to prepare. Adjust cooking time to 15-20 minutes until pasta is cooked.
Other Vegan Options
Use cooked lentils (1 1/2 cups) or black beans instead of veggie crumbles or TVP - AKA textured vegetable protein (5.5 oz rehydrated with 1 1/2 cup boiling water).
No Legume Pasta
Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.
Likes It Spicy
Stir in a chopped jalapeno, a little hot sauce, or a pinch of cayenne with the other vegetables and spices.
Meat Eater or Flexitarian?
Swap in lean ground beef or chicken instead of the veggie crumbles. Although, I encourage to try them. This is the perfect recipe to give veggie crumbles a try.
Storage
To store – store in the refrigerator in an airtight container for up to 3 days.
To freeze – freeze in an airtight container for up to 3 months. I like Mason jars but leave an inch or two space at the top for increased size when freezing. Thaw in the fridge overnight before reheating.
To reheat – reheat over the stovetop on medium heat stirring occasionally until it’s warmed through, or in the microwave. Add a little water before reheating. After reheated, add your favorite toppings to jazz it up.
Nutrition Information
Calories 240
Fat 1g
Sat Fat 0g
Trans Fat 0g
Cholesterol 0mg
Carbs 34g
Fiber 14g
Sugar 6g
Protein 21g
Sodium 713mg
More simple plant based recipes:
Sweet & Spicy chickpeas with Peanut sauce, Taco soup, or
Portobello Mushroom burger
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