One-Pan Veggie Fajita Pasta
User Reviews
5
9 reviews
Excellent
One-Pan Veggie Fajita Pasta
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An incredibly easy one-pan veggie fajita pasta sure to please even the pickiest of eaters! Add shrimp or chicken for a heartier meal!
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Ingredients
- 16 ounces linguine
- crushed tomatoes 28-ounce can
- vegetable stock 8-ounce container
- 2 tablespoons sriracha hot sauce plus more for serving
- 1 red onion large or two small, thinly sliced
- 8 cloves garlic thinly sliced
- 1 red bell pepper large, thinly sliced
- 1 green bell pepper thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon salt
- 1 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/4 teaspoon oregano ground
- 2 cilantro sprigs, plus extra for garnish
- 3 tablespoons extra-virgin olive oil
- black pepper freshly ground, to taste
- 2 1/2 cups water
- 1/3 cup Greek yogurt full-fat, optional, makes it creamy
- lime for serving
Instructions
- In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
- Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat, but trust me, it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
- Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!
Notes
- A note on serving size: I typically can get 6 decent sized portions out of this recipe if I'm serving it with a small side salad. If you plan to serve this as the main dish with nothing else, I would say this will serve 4.
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User Reviews
Overall Rating
5
9 reviews
Excellent
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