Creamy Fajita Pasta (Printable Version)
Creamy vegetarian fajita pasta with bold spice and quick-cook ease—perfect for busy weeknights.
# Ingredients:
→ Pasta
01 -
8 oz farfalle pasta, or preferred shape
→ Vegetables
02 -
1 medium onion, sliced
03 -
1 red bell pepper, sliced
04 -
1 green bell pepper, sliced
05 -
2 cloves garlic, minced
→ Protein
06 -
1 cup vegan mince or protein of choice
→ Seasonings & Sauce
07 -
1 tbsp fajita seasoning or blend of paprika, cumin, oregano, cayenne, salt and pepper
08 -
2 tbsp tomato paste
09 -
2 tbsp sour cream or vegan alternative
10 -
1/2 cup reserved pasta water
→ Finishing
11 -
1/2 cup grated mature cheddar cheese
12 -
Fresh parsley or cilantro, chopped (optional)
# Steps:
01 -
Boil pasta in salted water according to package instructions. Reserve 1/2 cup pasta water before draining.
02 -
Heat oil in a pan over medium heat. Cook onion and peppers for 5–6 minutes until softened. Add garlic and vegan mince, cook 2–3 minutes.
03 -
Stir in fajita seasoning, tomato paste, and sour cream. Mix to form a thick sauce. Add reserved pasta water as needed.
04 -
Stir in cooked pasta and gradually add more pasta water until sauce coats evenly. Remove from heat and stir in cheese until melted.
05 -
Top with chopped parsley or cilantro if desired. Serve hot.
# Notes:
01 -
Add extra sour cream or tomato paste if more sauce is desired.
02 -
Adjust spice levels with cayenne or hot sauce to taste.
03 -
Use any pasta shape; bow-tie, penne, rigatoni, or spaghetti all work well.