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Creamy Vegan Fajita Pasta

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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.

Ingredients

  1. 12 oz pasta (penne, rigatoni, or fusilli)
  2. 2 tbsp olive oil
  3. 1 medium onion, sliced
  4. 1 red bell pepper, sliced
  5. 1 green bell pepper, sliced
  6. 3 cloves garlic, minced
  7. 1 cup plant-based cream or cashew cream
  8. 1 cup vegetable broth
  9. 2 tbsp nutritional yeast (optional)
  10. 2 tbsp lime juice
  11. 1 tsp smoked paprika
  12. 1 tsp chili powder
  13. 1 tsp ground cumin
  14. Salt and black pepper, to taste
  15. 2 tbsp fresh cilantro, chopped (for garnish)
  16. 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.

  1. 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.
  2. Stir in garlic, smoked paprika, chili powder, and cumin. Cook until fragrant, about 1 minute.
  3. Add vegetable broth and plant-based cream, stirring until combined into a creamy sauce.
  4. Mix in nutritional yeast, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
  5. Add the cooked pasta (and optional protein, if using) to the skillet. Toss until pasta is fully coated in the sauce.
  6. 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

Find it online: https://thefamilycooking.com/creamy-vegan-fajita-pasta/