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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. Jump to Recipe
Long long ago (undergrad), a friend used to make a version of a chikin fajita pasta. Just a simple fusion meal with pasta, cream, spiced things added in. For a vegan version I use chickpeas and peppers.
The veggies and chickpeas are tossed in taco spices and crisped. The pasta is simmered in a cashew cream sauce with tomatoes and a few flavor ingredients. A portion of veggies and chickpeas is mixed in and the rest is used to top the dish when served. Add other veggies or beans of choice or some crisped tofu or vegan meat subs, soy curls, jackfruit etc. Dreamy, spicy and fun.
Video:
To make this without cashews use any of my nut-free alfredo sauce or roux based garlic sauce.
More weeknight pastas
- Garlic Pasta with Cajun Cauliflower – super popular
- Cauliflower Parmesan Pasta Bake – sliced cauliflower, baked then dressed in vegan mozz and baked over pasta
- Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage
- Black pepper Mac and Cheese with Potato Carrot Cheese Sauce
- Chickpea Chorizo, Quinoa shells in tomato sauce. GF
This Pasta is just perfect for Weekdays. Simple, Smoky, Delicious!
Vegan Fajita Pasta with Chickpeas and Peppers
Ingredients
Fajita Chickpeas and Veggies:
- 1 tsp oil
- 1/2 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 13.5 oz can of chickpeas, drained or 1.25 cups cooked
- 1/2 tsp ground cumin
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes
- 1/4 tsp salt or to taste
Pasta:
- 6 to 8 oz pasta like fusilli or penne, , use gluten free pasta for glutenfre
- 1 large juicy tomato, finely chopped
- 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 or more salt
- 2 tbsp nutritional yeast, less or more to preference
- 1 tbsp flour, , use rice flour for gluten-free (blend this into the cashew cream)
- fresh or dried basil 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I making this for the second time in 2 weeks.I first did it after a long day and i just put all the ingredients in one pot (i used mylk instead of the cashew cream) and boiled the pasta separately then I mixed it all together and it came out absolutely delicious. This dish seems to be really fool proof, no matter how you prepare it it tastes amazing. Great recipe, loving it!
awesome! i like flexible recipes that everyone can work out here and there!
If I wanted to leave out vegan cheese or nutritional yeast what could I use as a substitute?
onion powder and a 1/4 more salt
I’ve read through the recipe several times but don’t see where the flour comes in? Am I blind? Haha
it gets blended or mixed into the cashew cream before its added to the pan
Made this today and it was great. Ended up serving it over red lentil pasta for added protein. YUM!
This was absolutely fantastic. I added vegan chicken strips and some frozen corn. This will be a regular dinner in our household.
PS – I think you’re such a rebel for using two different types of pasta 😉
awesome! I ran out of penne 😉 and its was sunny, so i wanted to take photos anyway, else it would be some days or weeks before i would find time for the photos
Enjoyed this for dinner last night – the hubby went back for seconds! Leftovers for lunch today 😊. We are not vegetarians, so I added chicken. The spices are the perfect combination. I used 3 minced garlic cloves instead of granules/powder. I have a dairy allergy so I used coconut milk/cream instead with good results. Thanks for sharing your recipe. Definitely will be making this again!
This was so amazing! You always come up with fabulous recipes. Thanks so much for sharing this!
This recipe is incredible! We’ve eaten it two nights in a row now. My husband, toddler daughters and I, all love it. That’s when you know the recipe is a winner. We actually haven’t tried a recipe of yours that we didn’t like. Thank you for all the delicious recipes you post. They have made veganism a breeze.
so awesome! so glad you all loved it!
Looks wonderful! I definitely want to make this for my friends someday!