Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free.
Prep Time10mins
Cook Time30mins
Total Time40mins
Course: Main
Cuisine: Vegan
Servings: 4
Calories: 377kcal
Author: Vegan Richa
Ingredients
Fajita Chickpeas and Veggies:
1tspoil
1/2medium onionthinly sliced
1green bell pepperthinly sliced
1/2red bell pepperthinly sliced
13.5ozcan of chickpeasdrained or 1.25 cups cooked
1/2tspground cumin
1/2tspgarlic granules
1/2tsponion powder
1/2tspdried oregano
1/2tspdried basil
1tspsmoked paprika
1/4tspred pepper flakes
1/4tspsalt or to taste
Pasta:
6 to 8ozpasta like fusilli or penne, use gluten free pasta for glutenfre
1large juicy tomatofinely chopped
2tspextra virgin olive oil
1.5cupscashew creamblend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk
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.