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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. #vegan #veganricha
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4.96 from 44 votes

Vegan Fajita Pasta with Chickpeas and Peppers

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. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Vegan
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

To make this without Cashews use any of my nut-free alfredo sauce  or roux based garlic sauce.
Nutrition is 1 of 4 serves

Nutrition

Calories: 377kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 565mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1130IU | Vitamin C: 48.2mg | Calcium: 56mg | Iron: 3.4mg