If you’re looking for a delicious and healthy vegan meal that’s easy to prepare, look no further than this Creamy Vegan Fajita Pasta. This dish combines the bold flavors of fajitas with the comfort of creamy pasta, making it a perfect weeknight dinner. Loaded with vibrant bell peppers, savory spices, and a luscious sauce, this recipe is sure to become a family favorite.
Ingredients:
12 oz pasta
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons olive oil
1 green bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
1 cup vegetable broth
1 cup unsweetened almond milk
1/2 cup nutritional yeast
1 tablespoon cornstarch
1 tablespoon smoked paprika
Salt and pepper to taste
1 tablespoon ground cumin
1 teaspoon chili powder
Fresh parsley, chopped
1 teaspoon onion powder
Directions:
Cook 12 oz of pasta according to the package instructions. Once cooked, drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced red, yellow, and green bell peppers, sliced red onion, and minced garlic to the skillet.
Sauté the vegetables until they are tender and slightly caramelized, about 5-7 minutes.
In a bowl, combine 1 cup of vegetable broth, 1 cup of unsweetened almond milk, 1/2 cup of nutritional yeast, 1 tablespoon of cornstarch, 1 tablespoon of smoked paprika, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of onion powder, and salt and pepper to taste.
Whisk the mixture until the cornstarch is fully dissolved and the ingredients are well combined.
Pour the sauce mixture into the skillet with the sautéed vegetables.
Bring the mixture to a simmer, stirring frequently until the sauce has thickened, about 5 minutes.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the creamy sauce.
Garnish the Creamy Vegan Fajita Pasta with freshly chopped parsley.
Serve immediately and enjoy!
Serving Tips:
Garnish for Presentation: Add a sprinkle of freshly chopped parsley or cilantro on top of the pasta for a burst of color and freshness.
Side Dishes: Serve the pasta with a simple green salad, garlic bread, or roasted vegetables to make a complete meal.
Add Protein: For an extra protein boost, consider adding grilled tofu, tempeh, or your favorite vegan sausage slices on top of the pasta.
Spice It Up: Offer extra chili flakes or a dash of hot sauce on the side for those who like their food spicier.
Fresh Lime: Serve with lime wedges for a zesty squeeze of citrus that complements the fajita flavors perfectly.
Storage Tips:
Refrigeration: Store any leftover Creamy Vegan Fajita Pasta in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of vegetable broth or almond milk to help restore the creamy consistency. You can also microwave it in 1-minute intervals, stirring in between, until heated through.
Freezing: For longer storage, you can freeze the pasta. Place it in a freezer-safe container or zip-top bag, and it will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
Batch Cooking: If you plan to make this recipe ahead of time, consider cooking the pasta and sauce separately. Store them separately and combine them when ready to serve for the best texture and flavor.
Avoid Overcooking: When reheating, avoid overcooking the pasta to prevent it from becoming too soft or mushy. Heat it just until warmed through.
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FAQs:
Can I use a different type of milk instead of almond milk in this recipe?
Yes, you can substitute almond milk with other plant-based milks such as soy milk, oat milk, or coconut milk. Just make sure to use unsweetened versions to maintain the savory flavor of the dish.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use your favorite gluten-free pasta. All other ingredients in the recipe are naturally gluten-free, so no other modifications are needed.
Can I add more vegetables to this pasta?
Absolutely! Feel free to add more vegetables to the dish. Mushrooms, zucchini, spinach, and cherry tomatoes are great additions that complement the flavors of the fajita sauce.
How do I store and reheat leftovers?
Store any leftover Creamy Vegan Fajita Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the pasta in a skillet over medium heat with a splash of vegetable broth or almond milk to help restore the creamy consistency. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until heated through.
Conclusion:
This Creamy Vegan Fajita Pasta is a delightful fusion of flavors and textures that will satisfy your taste buds and nourish your body. It’s an ideal recipe for busy weeknights or when you want to impress your guests with a vegan dish that’s both comforting and flavorful. Give it a try and let the vibrant, creamy goodness of this pasta dish become a staple in your home!
📖 Recipe:
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Creamy Vegan Fajita Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Enjoy a flavorful and creamy vegan meal with our Creamy Vegan Fajita Pasta recipe. Loaded with vibrant bell peppers, savory spices, and a luscious sauce, this pasta dish is a perfect blend of fajita flavors and creamy pasta comfort. Perfect for a healthy and delicious weeknight dinner.
Ingredients
12 oz pasta
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
1 cup vegetable broth
1 cup unsweetened almond milk
1/2 cup nutritional yeast
1 tablespoon cornstarch
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped
Instructions
- Cook the Pasta: Cook 12 oz of pasta according to the package instructions. Once cooked, drain and set aside.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red, yellow, and green bell peppers, sliced red onion, and minced garlic to the skillet. Sauté the vegetables until they are tender and slightly caramelized, about 5-7 minutes.
- Prepare the Sauce: In a bowl, combine 1 cup of vegetable broth, 1 cup of unsweetened almond milk, 1/2 cup of nutritional yeast, 1 tablespoon of cornstarch, 1 tablespoon of smoked paprika, 1 tablespoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of onion powder, and salt and pepper to taste. Whisk the mixture until the cornstarch is fully dissolved and the ingredients are well combined.
- Combine and Simmer: Pour the sauce mixture into the skillet with the sautéed vegetables. Bring the mixture to a simmer, stirring frequently until the sauce has thickened, about 5 minutes. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the creamy sauce.
- Garnish and Serve: Garnish the Creamy Vegan Fajita Pasta with freshly chopped parsley. Serve immediately and enjoy!
Notes
Pasta Choice: Use your favorite pasta shape for this recipe. Penne, rotini, or fettuccine all work well.
Extra Creaminess: For an even creamier sauce, add a tablespoon of vegan butter or a splash of coconut milk.
Spice Level: Adjust the chili powder to your desired level of spiciness. You can also add a pinch of cayenne pepper for extra heat.
Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or spinach to customize the dish to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Tex-Mex
Nutrition
- Serving Size: 4 servings
