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0 from 9 votes

One-Pan Veggie Fajita Pasta

An incredibly easy one-pan veggie fajita pasta sure to please even the pickiest of eaters! Add shrimp or chicken for a heartier meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 -6
Course: Dinner
Cuisine: Mexican

Ingredients

  • 16 ounces linguine
  • (1) 28 oz can crushed tomatoes
  • (1) 8 oz container vegetable stock
  • 2 tablespoons Sriracha hot sauce (plus more for serving)
  • 1 large (or two small) red onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 2 sprigs cilantro, plus extra for garnish
  • 3 tablespoons extra-virgin olive oil
  • freshly ground pepper, to taste
  • 2 1/2 cups water
  • 1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)
  • Limes, for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.