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This creamy vegetarian fajita pasta combines fresh veggies, spicy seasoning, and melted cheese for a quick and satisfying meal ready in just 15 minutes. It’s a perfect choice when you want something comforting yet packed with flavor and simple ingredients.
I first made this when craving something flavorful but light. It quickly became a favorite in my household because it feels indulgent but comes together so fast.
Ingredients
- Farafalle pasta: provides a fun shape that holds sauce well and cooks quickly
- Red and green bell peppers: add a fresh crunch and vibrant color pick ones that are firm and bright for best flavor
- Onion and garlic: build a savory base use fresh garlic cloves and a sweet onion for balance
- Vegan mince: delivers plant-based protein choose one with a firm texture to mimic ground meat
- Fajita seasoning blend: is the heart of the spice for authenticity look for one with smoked paprika and cumin
- Tomato paste: adds concentrated umami richness buy a quality brand with a deep red color
- Sour cream: makes the sauce creamy and smooth full-fat works best but low-fat is fine too
- Reserved pasta water: helps loosen the sauce and bind everything without thinning it out
- Grated mature cheddar cheese: brings a sharp finishing touch choose one that melts well
- Fresh cilantro or parsley for garnish: adds a bright herbal note
Step-by-Step Instructions
- Sauté the Vegetables:
- Heat oil in a large pan over medium heat then add the sliced onion and bell peppers. Cook for 5 to 6 minutes stirring occasionally until the vegetables are soft but still hold some bite. This gentle cooking develops their sweetness and softens them just right.
- Add Garlic and Vegan Mince:
- Stir in the minced garlic and vegan mince. Cook for 2 to 3 minutes allowing the garlic to become fragrant and the mince to brown lightly. This step builds the savory backbone of the dish.
- Mix in Seasonings and Sauce:
- Add the fajita seasoning blend, tomato paste, and sour cream. Stir everything well so the tomato paste dissolves and the sour cream creates a creamy texture. Gradually pour in the reserved pasta water stirring constantly to loosen the sauce just enough to coat the pasta beautifully.
- Cook the Pasta:
- While preparing the sauce boil farfalle pasta in salted water following package instructions until al dente. Reserve about one cup of pasta water before draining the pasta completely.
- Combine Pasta and Cheese:
- Add the drained pasta to the pan with the sauce and toss thoroughly to coat every piece. Sprinkle the grated mature cheddar cheese over the pasta and stir until melted and fully incorporated into the sauce.
- Garnish and Serve:
- Remove from heat and garnish generously with chopped cilantro or parsley. Serve immediately for the best texture and flavor.
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My favorite part is the fresh peppers which keep the dish bright and give a satisfying crunch each time I make it. I remember one family dinner when everyone fought over the last bite because the flavors came together so well.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to five days. When reheating, add a splash of water or extra sour cream to revive the creamy texture and avoid drying out. Reheat only once to maintain the best taste and texture.
Ingredient Substitutions
If vegan mince is unavailable, you can substitute with cooked lentils or crumbled firm tofu seasoned with smoked paprika and cumin. For a dairy-free version replace sour cream with coconut yogurt and use a vegan cheddar-style cheese that melts well. Bell peppers can be swapped with roasted poblano or anaheim peppers for a smokier twist.
Serving Suggestions
Serve alongside a crisp green salad with lime vinaigrette for a fresh contrast. Add warm corn tortillas on the side to turn this into a more Tex-Mex style meal. Top with sliced avocado or a dollop of guacamole for extra creaminess and healthy fats.
Cultural Context
This dish is inspired by the vibrant flavors of Tex-Mex fajitas combined with Italian pasta tradition. It showcases how global cuisines can merge into quick home-cooked meals that satisfy diverse palates. The use of vegan mince reflects modern dietary trends while keeping the spirit of a classic fajita alive.
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Common Recipe Questions
- → What pasta works best for fajita pasta?
Faralle or other short pasta shapes like penne or rotini hold the sauce well and complement the veggie mix perfectly.
- → Can I substitute the vegan mince?
Yes, you can use textured vegetable protein, crumbled tofu, or even cooked lentils for a similar texture and protein boost.
- → How do I adjust the spice level?
Add jalapeños, hot sauce, or increase the fajita seasoning amount to make the dish spicier according to your taste.
- → What if I want a creamier sauce?
Simply add extra sour cream and tomato paste while stirring to achieve a richer, creamier consistency.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 5 days. Reheat gently once to preserve texture and flavor.
- → Can I use regular cream instead of sour cream?
Yes, but sour cream adds a subtle tang that enhances the fajita flavors more authentically.