Vegan Fajita Pasta with Chickpeas and Peppers
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Vegan Richa · by Vegan Richa★ 5.0 (48)

Vegan Fajita Pasta with Chickpeas and Peppers

NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 32%
CARBS 70G49% OF CAL
10G FIBER8G SUGAR52G OTHER
FAT 27G42% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta tossed with chickpeas and sautéed peppers and onions seasoned like fajitas, finished with a creamy cashew sauce. A weeknight vegan pasta with Mexican-inspired flavors and plenty of protein from beans.

mainmexicanpastabeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp oil
  • 1/2 medium onion (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1/2 red bell pepper (thinly sliced)
  • 13.5 oz can of chickpeas (drained or 1.25 cups cooked)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic granules
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt or to taste
  • 6 oz pasta (like fusilli or penne, use gluten free pasta for glutenfre)
  • 1 large juicy tomato (finely chopped)
  • 2 tsp extra virgin olive oil
  • 1.5 cups cashew cream (blend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk)
  • 1/4 tsp ground mustard
  • 3/4 tsp or more salt
  • 2 tbsp nutritional yeast (less or more to preference)
  • 1 tbsp flour (, use rice flour for gluten-free (blend this into the cashew cream))
  • fresh or dried basil to taste
PREP
10M
SODIUM
1318MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.