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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.
Could a jalapeno substitute for the green pepper here? Also, could I use almonda in place of the cashews (I’m allergic)? Thank you.
Yes to both
bonjour je suis intolérante a la levure alimentaire! par quoi je peux remplacer svp??
bonjour! je recommande la farine de pois chiche, les aminos de noix de coco, la noix de cajou ou la pâte de miso blanc
I made this last night. There was nothing leftover and I’ve already had requests to make it again!! So delicious! We just moved and I have not been able to get all my pantry staples, so I had to leave out the nutritional yeast and mustard. I cannot imagine this getting any more delicious, but I’ll try it next time. ;0)
Perfect new home meal.
This has become a staple in our rotation. So good!
so good to know, thanks SAbrina
If using fresh garlic instead of garlic powder, when should I add it?
This was really tasty. Easy to prep and cook and looks like it’ll be great for leftovers.
Loved the creaminess of it.
Next time I’ll personally add more hot spices. (I didn’t add it when it the recipe said to and I should have.)
I’ll definitely make this again and bring it to share at family and friends dinners.
Thank you!
Awesome!! Do leave a rating too!
This is one of my new favorite recipes! So yummy. I used red lentil pasta 🙂 Thank you for the great recipe!
nice GF choice, thank you
OMG!!! This just became my favorite recipe. I made it exactly as written (to the best of my ability) and it was amazing. It would be fun to serve at a casual dinner with friends. .. it was that good!!
I was looking for a quick tasty recipe and found this. Urghh, how I enjoyed it. Thank you very much.
I wish they would use recipes like these when you travel on planes. It can be so simple to make delicious vegan food.
I’m so glad you enjoyed this!
Two questions-what can I substitute for cashew cream?
What can I substitute for nutritional yeast?
Any other non-dairy cream. Or use other nuts to make cream. Or pumpkin seed cream. 1/2 tsp miso will add cheesy flavor
for the cashew cream try my nut-free alfredo sauce: and for the yeast: Vegan Parmesan Recipe – How to make Vegan Parmesan Cheese