Why You’ll Love This Recipe
This creamy vegan fajita pasta is a one-pot wonder that delivers bold fajita flavors in a comforting pasta dish. The creamy sauce is made without dairy, yet it’s silky and indulgent. With plenty of vegetables, plant-based protein options, and a kick of spice, it’s a wholesome meal the whole family will love. Plus, it’s quick to make and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rigatoni, or fusilli)
- Olive oil
- Onion
- Red and green bell peppers
- Garlic
- Plant-based cream or cashew cream
- Vegetable broth
- Nutritional yeast (optional, for cheesy flavor)
- Lime juice
- Smoked paprika
- Chili powder
- Ground cumin
- Salt and pepper
- Fresh cilantro for garnish
Optional add-ins: cooked black beans, vegan chicken strips, or tofu for extra protein.
Directions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers; sauté until softened and slightly charred.
- Stir in garlic and spices (smoked paprika, chili powder, cumin) and cook until fragrant.
- Add vegetable broth and plant-based cream, stirring well to combine into a creamy sauce.
- Mix in nutritional yeast, lime juice, salt, and pepper. Adjust seasoning as needed.
- Add cooked pasta to the skillet and toss until well coated in the sauce.
- Garnish with fresh cilantro and serve warm.
Servings and timing
This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Use gluten-free pasta to make the dish gluten-free.
- Add black beans or corn for extra flavor and texture.
- For a spicier version, stir in jalapeños or hot sauce.
- Swap cashew cream for coconut cream for a slightly different richness.
- Add mushrooms or zucchini for more veggie goodness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of vegetable broth or water to loosen the sauce. This pasta can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I make this pasta gluten-free?
Yes, just use your favorite gluten-free pasta variety.
What plant-based cream works best?
Cashew cream, oat cream, or coconut cream all work well for this recipe.
Can I add protein to this dish?
Absolutely—black beans, chickpeas, or vegan chicken strips are great additions.
Is this pasta spicy?
It has mild spice from the fajita seasoning, but you can adjust by adding more chili powder or hot sauce.
Can I make this recipe oil-free?
Yes, sauté the veggies in a splash of broth instead of olive oil.
What type of pasta works best?
Short pasta like penne, fusilli, or rigatoni works well, but spaghetti can also be used.
Can I meal prep this recipe?
Yes, it stores and reheats well, making it perfect for meal prep.
Can I use pre-made fajita seasoning?
Yes, just replace the individual spices with 1–2 tablespoons of your favorite blend.
What can I serve with creamy vegan fajita pasta?
It pairs well with a simple green salad or garlic bread.
Can I freeze this pasta?
Yes, store in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
Conclusion
Creamy vegan fajita pasta is a bold, comforting, and satisfying dish that brings together the smoky flavors of fajitas with the richness of a dairy-free cream sauce. Quick to prepare and endlessly customizable, it’s perfect for busy nights or whenever you’re craving a hearty yet wholesome meal. This recipe is sure to become a go-to favorite in your kitchen.
PrintCreamy Vegan Fajita Pasta
A creamy, smoky, and satisfying vegan pasta dish infused with bold fajita flavors. Made with peppers, onions, plant-based cream, and spices, it’s the perfect quick weeknight comfort meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex Fusion
- Diet: Vegan
Ingredients
- 12 oz pasta (penne, rigatoni, or fusilli)
- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup plant-based cream or cashew cream
- 1 cup vegetable broth
- 2 tbsp nutritional yeast (optional)
- 2 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- Optional: 1 cup cooked black beans, vegan chicken strips, or tofu for added protein
Instructions
Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and bell peppers; sauté until softened and slightly charred, about 7–8 minutes.
- Stir in garlic, smoked paprika, chili powder, and cumin. Cook until fragrant, about 1 minute.
- Add vegetable broth and plant-based cream, stirring until combined into a creamy sauce.
- Mix in nutritional yeast, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
- Add the cooked pasta (and optional protein, if using) to the skillet. Toss until pasta is fully coated in the sauce.
- Garnish with fresh cilantro and serve warm.
Notes
- Use gluten-free pasta if needed for a gluten-free option.
- Add corn, mushrooms, or zucchini for extra vegetables.
- For spicier flavor, stir in jalapeños, cayenne, or hot sauce.
- Swap cashew cream for coconut cream for a slightly different flavor.
- This pasta freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
