Vegetarian Fajita Pasta Recipes

FAJITA PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
• In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
• Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
• Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
• In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
• Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
• Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
• Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
• Bake for about 15 minutes, until the cheese is golden brown.
• Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
• Enjoy!

THE BEST EVER VEGETARIAN FAJITAS

Steps:

• Preheat oven to 400F.
• Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes - flip halfway through.
• Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
• Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
• Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
• Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.

VEGETARIAN FAJITA PASTA

Steps:

• Bring enough salted water to boil. Add pasta to this and cook for 3 mins until al dente. Drain pasta and keep aside.
• Heat the oil, add the garlic and onion and saute for a few minutes, till the onions soften. Add the bell peppers and saute for a few more minutes till the peppers soften.
• Now add the spices and salt and mix well.
• Add the tomato paste, sour cream / yogurt and enough water to make a sauce.
• Now, add the cooked and drained pasta to this and mix well.
• Squeeze half a lime over this, just before serving and top with some crumbled cotija cheese

VEGAN CHICKEN FAJITA SKILLET RECIPE

Steps:

• Mix the first 6 ingredients together in a small dish and set aside.
• Put oil in skillet over med-high heat, once hot add the onions and garlic. Stir fry for 3 minutes, then add the peppers and stir fry for another 5 minutes.
• Add the seasoning mix, cook another 2 minutes, stirring frequently. Finally add the Chicken-Free Strips and cook for 2-3 more minutes, folding in to evenly distribute and heat through.
• Serve with wraps or over rice.

VEGETARIAN FAJITA PASTA

Steps:

• Start with frying the garlic with your favorite oil. If you want to go for oil free cooking, simply use vegetable broth. If you decide to use the chopped onions now is the time to add them. Together, it will take 4 minutes until all is slightly golden and brown. You will recognize a delicious smell in your kitchen.
• Next and last add all the other ingredients (Enchilada sauce, Taco seasoning, bell pepper and your optional choices) to that pot. After 5 minutes add the cooked pasta and cook for 4 minutes more. Divide into bowls or plates, and serve with avocado slices on top.

VEGGIE FAJITAS

Steps:

• In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

FAJITA-STYLE PASTA

Steps:

• Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
• Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
• Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

VEGETARIAN FAJITAS

Steps:

• Cut the bell peppers and the red onion into thin slices. Finely chop the garlic.
• Heat the olive oil in a large pan. Sauté the onion and the garlic for 4 minutes. Then add the spices and cook for another minute. Stir constantly.
• Then add the bell pepper and cook for 5 minutes.
• Drain the black beans and rinse well. Add to the pan and cook for another 5 minutes. Season with salt, black pepper, and lime juice.
• Heat the tortilla wraps in a pan without oil (20-30 seconds on each side).
• Cut the avocado into thin slices. Place the fajitas on the tortillas and top them with the sliced avocado, vegan sour cream (optional), and sprinkle with freshly chopped cilantro and red pepper flakes. Enjoy!