Description
Savory Mexican-inspired vegan fajita pasta delivers a spicy symphony of peppers, onions, and creamy cashew sauce over perfectly cooked noodles. Comfort meets culinary creativity as you dive into this plant-based feast that promises bold flavors and satisfying textures.
Ingredients
Scale
Pasta and Vegetables:
- 300 g (10.5 oz) pasta
- 1 large onion, sliced
- 1 large red pepper, sliced
- 200 g (7 oz) chestnut mushrooms, sliced
- 100 g (3.5 oz) baby spinach, roughly shredded
Seasonings and Flavor Enhancers:
- 4 tablespoons fajita seasoning mix
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 1 tablespoon nutritional yeast (optional)
Cooking Liquids and Oils:
- 1 tablespoon olive oil
- 400 ml (13.5 fl oz) can coconut milk
Instructions
- Fill a spacious pot with water and bring to a rolling boil, then submerge pasta, cooking it slightly under the recommended time. Set aside a cup of starchy liquid before draining.
- Warm olive oil in a large skillet over medium temperature, introducing diced onions and vibrant red peppers. Sauté until vegetables soften and become translucent.
- Incorporate sliced mushrooms into the pan, allowing them to release moisture and develop a rich golden-brown exterior through careful cooking.
- Introduce minced garlic, stirring briefly to unleash its aromatic essence without burning.
- Blend tomato paste and fajita seasoning thoroughly into the vegetable mixture, creating a robust flavor foundation.
- Stream coconut milk into the skillet, raising heat to generate a gentle bubbling. Reduce temperature and allow sauce to condense and thicken.
- Gently fold shredded baby spinach into the creamy mixture, permitting leaves to wilt and integrate seamlessly.
- Unite cooked pasta with the vibrant sauce, ensuring each pasta strand receives thorough coating. Adjust sauce consistency using reserved starchy liquid if needed.
- Sprinkle nutritional yeast for an optional luxurious, cheesy undertone.
- Sample and fine-tune seasoning before serving, presenting a colorful and aromatic vegan pasta dish ready to delight.
Notes
- Discover how simple ingredients like coconut milk and nutritional yeast create a luxurious sauce without any dairy, making this recipe perfect for vegans and non-vegans alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg