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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.
Awesome!!
thanks
10 stars!!! This recipe will definitely become part of my weekly rotation (along with the butter “chicken”). We subbed soy curls for the chickpeas, but used chickpea pasta. We also used masa flour for the thickener. This dish is nothing short of magical!!!!
yay!!
Fantastic recipe! Every one of the members of my family enjoyed it. This recipe is taking a permanent place in our recipe collection.
yay!
Had to make a few modifications to work with the ingredients I had on hand: macaroni instead of penne, canned tomatoes instead of fresh, soy milk instead of almond. It was delicious–like mac & cheese with a mexican twist. Will definitely make again! Thank you.
Just tried this tonight! I think I prefer it with more salt, nutritional yeast, and chili powder than is listed–I also feel this could really benefit from a little acid, maybe from some lime juice. Overall though a really fast and yummy recipe, definitely what I needed at the end of the day
awesome!
This was soooo good! My husband can’t eat dairy or nuts, so we made this with coconut milk instead of cashew cream. We used a bit more pasta too and a little cayenne. Will definitely add this to our regular lineup. We love your recipes!
awesome!
This was GREAT a thank you for sharing your recipes
Hello,
I am on the Daniel Fast at this time and can not use any yeast or regular flour, but I can use wheat flour. Will this recipe work without the yeast and using wheat flour instead? Thanks
yes it should work fine. you might need to add more taco spices for flavor with the missing nutritional yeast
Oh yum! I didnt have a tomato so i used alittle mild rotel, i did have to salt it more though! But, over all so yummy!
I just made this for a picnic tomorrow – I am going to taste it cold to see if I can take it cold or if I need to reheat it before heading out. What do you think?