Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soy-free Recipe. Can be gluten-free.
Ingredients:
• .5 tsp. of onion powder
• Fajita Chickpeas and Veggies:
• 1 tsp. oil
• 1/2 medium thinly sliced onion
• 2 bell peppers, sliced up.
• A tad bit of red pepper flakes
• A can of chickpeas, drained.
• .5 tsp. of ground cumin
• 1 tsp. of smoked paprika
• .5 tsp. of garlic granules
• .5 tsp. of dried oregano
• .25 tsp. of salt and pepper to taste, if desired!
Pasta:
• 6 to 8 oz. pasta like fusilli or penne
• 1 large finely chopped juicy tomato
• 2 tsp. of olive oil, extra-virgin preferably
• 2 c. cashew cream blend .3 c. cashews with 1.5 c. of coconut milk
• .5 tsp. of garlic granules
• .25 tsp. of ground mustard
• 1/2 tsp. or more salt
• 2 tbsp. of nutritional yeast
• 1 tbsp. of flour, use rice flour for gluten-free
• fresh or dried basil to taste
How to make it:
- Heat oil over medium heat, then brown your vegetablesز
- Add the chickpeas, spices, salt and sprinkle well. Cook 3 to 4 minutes longer.
- Take the heat off. Cook and drain your pasta.
- Throw in oil, tomatoes, and mixture. Add the cream of cashew.
- Cover partly and bring to a boil.
- Fold and Present in containers with a dash of vegan parm and black pepper or red pepper flakes.
