Description
This Creamy Vegan Fajita Pasta combines the bold flavors of classic fajitas with the comforting texture of creamy pasta. Featuring a colorful mix of sautéed onions, red peppers, and chestnut mushrooms, all enveloped in a rich, coconut milk-based sauce, this dish is a testament to how vibrant and satisfying plant-based cooking can be.
Ingredients
300 g (10.5 oz) pasta
1 tablespoon olive oil
1 large onion, sliced
1 large red pepper, sliced
200 g (7 oz) chestnut mushrooms, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
4 tablespoons fajita seasoning mix
400 ml (13.5 fl oz) can coconut milk
100 g (3.5 oz) baby spinach, roughly shredded
1 tablespoon nutritional yeast (optional)
Instructions
Bring a large pot of water to a boil and cook the pasta 1 minute less than the package instructions. Reserve a cup of pasta water before draining.
Heat the olive oil in a large pan over medium heat. Saute the onion and red pepper for 5-6 minutes until softened.
Add the mushrooms and continue to cook for another 5 minutes until the liquid evaporates and the mushrooms are slightly browned.
Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and fajita seasoning, mixing well.
Pour in the coconut milk, bring to a boil, then reduce heat and simmer for 2-3 minutes until the sauce thickens.
Add the baby spinach and continue cooking for 1-2 minutes until wilted.
Toss the cooked pasta in the sauce, stir in the nutritional yeast if using, adjust seasoning, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 550