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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.
This is one of my favourite pasta recipes. It’s creamy and full of flavour. Leftovers keep really well (unlike a lot of vegan pasta sauces which dry out quite quickly) and it tastes amazing hot or cold!
thank you Jessica. great to hear – usually it doesn’t make it to leftovers in my house!
Delicious!! Will use white beans next time though, hubby is not a fan of chickpeas. Thanks so much!!
thank you – white beans would be perfect
I made this last night and it was a huge hit! My daughter is vegan and sent me this recipe. It is so flavorful, creamy, and delicious. Looking forward to trying more of your recipes.
excellent!
I have not tried this yet but have a question. Is an equal amount of unsweetened almond milk a substitute for the cashew cream or a substitute for the water used to make the cashew cream? Hope that makes sense. TIA
Substitute for the water.
Made this for dinner tonight and it was awesome. Something different for a pasta dish, with just the right amount of spicy kick. My partner loved it too. Will definitely be making it again.
Just made this tonight and it is SO GOOD!! No changes to the recipe for me and I doubled so I could cook the box of pasta and so glad since I’m expected boys home tonight, one arriving on a late flight and he will be so happy for a big bowl of this!!!
awesome!
For any fellow tomato haters out there, I doubled this recipe and used a small 8 oz can of tomato sauce instead of two tomatoes. Kind of made a nice vodka-looking pink sauce. I also subbed unsweetened almond milk for the cashew and was worried it would be runny, but it all came together. It was very good!
awesome!
I’m writing this while sprawled out on my couch, hoping to quickly overcome my massive food coma so that I can go back for more rounds of this pasta. WOW! This recipe is amazing! It tastes like the type of pasta I thought I’d never have again as a vegan. THANK YOU. This was phenomenal! If I were on death row, I would choose this as my last meal.
Awesome! You get the prize for the best comment this month! Thanks!
Oh my gosh, this was SO GOOD!!! Normally my husband does the cooking in our house but I found this recipe through your Instagram and decided that I would make it. It was super simple and full of so much FLAVOR! I love the fact that it both Mexican and Italian (since you use pasta!) The cashew cream sauce was delicious but didn’t overpower anything. I had to make a couple of changes: I didn’t have ground mustard so I left it out. I also didn’t have a fresh tomato but I did have a canned of petite diced tomatoes so I drained the can of tomatoes and then added them to the dish along with a little bit of the tomato juice left in the can. Just wanted to share that in case someone else finds themself without a tomato. 🙂 Thank you so much for your (always) amazing recipes!!
yay! So glad you found it, tried it and loved it!
Started being Vegan about 3 weeks ago and this is the first recipe that really knocked my socks off. It tastes like I just went to a restaurant and ordered something I’d never get the recipe of.
I added some vegan butter to give it a bit more creaminess since I was using Coconut milk [instead of cashew cream] and adjusted to make sure the sauce wasn’t too watery~
Amazing!!!
yay!!