Instant Pot Enchilada Pasta

plated vegan enchilada pasta garnished with cilantro
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Sometimes you just need a healthy, quick and easy weeknight meal to get through the hectic week. Since it is top 8 allergen free and vegan, this vegan enchilada pasta is exactly what you need to feed the family, and feel good about it!

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This recipe is so easy to pull together. Prep your vegetables and throw everything in the instant pot… set it and forget it! I use the Instant Pot brand, but any pressure cooker will do. Don’t have an instant pot, just throw everything into a dutch oven and cook until the pasta is tender! I really prefer this with the homemade enchilada sauce. But if you don’t have any on hand, and don’t have the time to make it, store bought is fine too. Just know that store bought will have higher sodium and preservatives.

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Yield: 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Vegan Enchilada Pasta Ingredients

For the Enchilada Sauce:

  • 3 tbsp olive oil
  • 3 tbsp gluten-free flour
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1-1/2 tsp ancho chili powder
  • 1 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/2 tsp salt, more to taste
  • 2 tbsp tomato paste
  • 2 cups vegetable broth, gluten-free
  • 1 tsp apple cider vinegar
  • 1/4 tsp black pepper

For the Pasta

  • 1 large bell pepper, chopped
  • 1/2 yellow onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cups kale, roughly chopped
  • 2 cans pinto beans
  • 1-2/3 gluten free brown rice pasta (spirals or penne work best)
  • 1-1/2 cup enchilada sauce (prepared as above or store bought)
  • 1 15 ounce can of diced tomatoes with green chilies, undrained
  • 2 tablespoons broth or water
  • 3 ounces sliced black olives
  • cilantro to garnish
  • 1/4 cup dairy free cheese of choice

Vegan Enchilada Pasta Directions

  1. Prepare the Sauce: Place the dry ingredients in a small bowl and set aside (flour through salt). In a small sauce pan over medium heat, warm the oil unit hot. Pour in the dry ingredients and whisk constantly, until fragrant- about 1 minute. Whisk in the tomato paste, then slowly pour in the broth, whisking constantly. Bring the mixture to a simmer, then reduce heat. Cook at a gentle simmer for 5-7 minutes, whisking often, until the sauce has thickened a bit. Remove from heat and whisk in the vinegar, adding salt and pepper to taste.
  2. Set the instant pot to saute, spraying with a bit of oil or cooking spray. Saute the onion and bell pepper until softened, 3-5 minutes. Add in the garlic and spices, stirring to combine.
  3. Pour in the kale and drained beans. Layer the pasta on top of the bean and vegetable mixture but don’t stir. Pour the enchilada sauce, tomatoes and water or broth over the pasta. Smooth it out with your spoon to try and cover the noodles, and again, do not stir.
  4. Add the lid and set the Instant pot to pressure cook for 3 minutes. When done, complete a manual release.
  5. Add in the black olives and stir to combine. Plate the pasta and garnish with chopped cilantro and 1 tablespoon of cheese

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