Vegan Fajita Pasta with Chickpeas and Peppers
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
377 kcal
-
Course
Main Course
-
Cuisine
Vegan
Vegan Fajita Pasta with Chickpeas and Peppers
Description
The dish starts with cooking bell peppers and onions until slightly browned, then adding chickpeas and a mix of spices like cumin, smoked paprika, garlic granules, and herbs. Separately, fusilli pasta is cooked then combined with olive oil, fresh tomato, and a cashew cream sauce made by blending cashews with water or plant milk and thickened with flour. Nutritional yeast adds cheesiness, balanced by herbs, garlic, mustard, and salt.
The fajita vegetables and chickpeas add texture and flavor, partially folded into the creamy pasta, with more added on top for freshness. The sauce is thick and creamy, complementing the tender pasta and spiced vegetables. The dish provides smoky, earthy, and herbaceous notes with subtle heat from red pepper flakes and paprika.
This meal suits those seeking vegan dinner options with bold flavors and familiar pasta comfort. It works as a satisfying single dish or paired with a fresh green salad.
The recipe notes include alternatives for those avoiding cashews by swapping in other vegan alfredo or garlic-based sauces. Nutritional values are calculated for four servings.
Ingredients
Fajita Chickpeas and Veggies:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 onion thinly sliced, medium
- 1 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 13.5 oz chickpeas drained or 1.25 cups cooked, canned
- 1/2 tsp cumin ground
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp oregano dried
- 1/2 tsp basil dried
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp salt or to taste
Pasta:
- 6 to 8 oz fusilli use gluten free pasta for glutenfre, pasta like fusilli or penne
- 1 tomato finely chopped, large, juicy
- 2 tsp extra virgin olive oil
- 1.5 cups cashew cream blend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk
- 1/2 tsp garlic granules
- 1/4 tsp ground mustard
- 3/4 tsp salt or more
- 2 tbsp nutritional yeast less or more to preference
- 1 tbsp flour , use rice flour for gluten-free (blend this into the cashew cream)
- basil fresh or dried, to taste
Instructions
- Heat oil in a skillet over medium-high heat. Add the veggies and cook for 3 to 4 minutes until golden brown on the edges
- Add the chickpeas, spices, salt and toss well. Cook for another 3 to 4 minutes. Taste and adjust salt and flavor. Add some chipotle pepper or cayenne for additional heat. Take off heat.
- Meanwhile Cook the pasta according to instructions on the package. Drain and transfer to a skillet.
- Add olive oil, tomatoes and mix. Add cashew cream, garlic, mustard, nutritional yeast, salt, and mix in. Partially cover and bring to a boil. Fold in some basil. Taste and adjust salt, flavor. Add more non dairy milk if needed.
- Fold in half of the fajita veggies + chickpeas lightly. Serve in bowls topped with additional fajita veggies and a sprinkle of vegan parm and black pepper or red pepper flakes, some lime if needed.
Notes
- For cashew-free versions, use nut-free alfredo sauce or a roux-based garlic sauce instead of cashew cream.
- Nutrition information is provided per one of four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 769mg | 32% |
| Potassium | 565mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 48.2mg | 54% |
| Calcium | 56mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
