Vegan | One Pot Fajita Pasta
I saw a meal like this a while ago on Facebook that wasn’t vegan and made a mental check to veganise this at one point which is what I finally got around to doing!
This is a super easy meal, it took about 20 minutes to cook and as the name suggests only used one pan so no washing up!!
2 x peppers
2 x onion
mexican spices- either a spice mix or using cumin, coriander, paprika, cayenne, garlic powder and mix herbs
Plantbased milk around 2/3 cups
Nutritional yeast - 1 tablespoon
Tablespoon of flour
Frylight or oil
Toppings optional - fresh chilli and jalapeño
Slice your peppers and onions really nice and fine. Grab yourself a big saucepan and add in your oil and fry light and your chopped peppers and onions. Fry lightly then add in your Mexican seasoning.
Add in a table spoon of tomato purée and then add in your pasta (as much as you need) then give it all a stir. Add in you milk and then top off with water until the pasta is just covered, and then bring to the boil.
Add in a tablespoon of nutritional yeast which will add a cheesy element to the sauce.
Once bought to the boil turn down slightly to keep on a simmer. The pasta will cook in the milk liquid which will start to thicken. When the pasta is nearly cooked add in a table spoon of flour just to help thicken the sauce!
When the pasta is cooked it’s ready to be eaten! I like to top mine with sliced chilli and jalapeño but you could also add vegan cheese or some crushed tortilla chips!