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Fajita Pasta
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5 from 1 vote

Fajita Pasta

This one-pot fajita pasta recipe all cooks in one-pot in under 20 minutes. Skip the tortillas and the grill and make fajita pasta instead. This creamy and slightly spicy one-pot pasta has all the ingredients in your favorite fajitas in one fabulous bowl.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entrees
Cuisine: Mexican
Diet: Vegan
Servings: 6 servings
Calories: 178kcal

Ingredients

Cooking the Vegetables

  • 1 large yellow or white onion cut into thin slices
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced thin
  • 1 red bell pepper sliced thin
  • 1 green pepper sliced thin
  • 2 jalapenos peppers sliced thin (deseeded and deveined)
  • 10 ounces Rotel Tomatoes
  • 3 cups vegetable broth
  • 8 ounces Penne Pasta whole-grain or gluten-free

HOMEMADE FAJITA SEASONING (OR USE A VEGAN FAJITA SEASONING PACKET)

  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons sugar or sub 2 teaspoons maple syrup added separately to pot; not mixed with dry spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Cayenne, salt, and pepper to taste

CASHEW CREAM FOR FAJITA PASTA (NUT SUBSTITUTION PROVIDED)

  • ½ cup raw cashews sub ½ cup regular or gluten-free flour
  • ¾ cup vegetable broth

POSSIBLE GARNISHES (OPTIONAL)

Instructions

  • In a 5 quart pot, saute garlic and onions until onions are translucent.
  • Add sliced mushrooms, and cook with onions and garlic until mushrooms begin to brown.
  • Use a little vegetable broth or water to prevent sticking.
  • Now, add peppers, Rotel tomatoes, penne pasta (or pasta shape of choice), and fajita seasoning (homemade or packet)
  • Then add vegetable broth and bring to a boil.
  • Cover the pot and reduce the temperature to simmer and cook for 15 minutes.

Prepare garnishes (optional)

  • Combine raw cashews and vegetable broth in a high-speed blender and blend until smooth. (Note; soak cashews overnight if you do not have a high-speed blender). Or combine flour and vegetable broth is using substitution for cashews)
  • Remove the lid from the pot and stir in cashew cream (or sub blended flour/vegetable broth mixture)
  • Stir and allow to thicken a few minutes.
  • Spoon into bowls and garnish with cilantro, sliced avocado, lime wedges, and sliced jalapenos (optional)

Notes

The cashew cream, for example, supplies the creaminess and thickens the pasta dish. But, combining flour and vegetable broth, instead of using cashews, is an option for those with allergies to nuts. 
I do, however, recommend using a high-speed blender to blend the cashews and vegetable broth or flour and vegetable broth. Please remember, cashews only need to be soaked overnight if you don't have a high-speed blender.

Nutrition

Calories: 178kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 622mg | Potassium: 468mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1569IU | Vitamin C: 56mg | Calcium: 46mg | Iron: 3mg