Creamy Vegetarian Fajita Pasta (Print-Friendly Version)

Creamy fajita pasta with veggies, cheese, and spices, ready quickly.

# What You'll Need:

→ Pasta

01 - 250 grams farfalle pasta

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium green bell pepper, sliced
04 - 1 medium onion, sliced
05 - 2 garlic cloves, minced

→ Protein

06 - 200 grams vegan mince

→ Seasonings

07 - 2 teaspoons fajita seasoning blend
08 - 1 tablespoon tomato paste
09 - Salt and black pepper to taste

→ Sauce

10 - 2 tablespoons sour cream
11 - 100 milliliters reserved pasta cooking water

→ Finishing Touch

12 - 50 grams grated mature cheddar cheese
13 - Chopped fresh cilantro or parsley for garnish

# How to Make It:

01 - Boil farfalle pasta following package directions. Reserve 240 ml (1 cup) of pasta water before draining.
02 - Heat oil in a large pan over medium heat. Cook sliced onion and bell peppers for 5 to 6 minutes until softened.
03 - Stir in minced garlic and vegan mince. Cook for 2 to 3 minutes until lightly browned.
04 - Add fajita seasoning, tomato paste, and sour cream. Mix well and gradually stir in reserved pasta water to create a creamy sauce.
05 - Add cooked pasta to the pan and toss until evenly coated. Stir in grated mature cheddar cheese until melted.
06 - Remove from heat and garnish with chopped cilantro or parsley before serving.

# Additional Tips:

01 - Add extra sour cream and tomato paste to achieve a creamier sauce consistency.
02 - Adjust spice level by incorporating jalapeños or hot sauce to taste.
03 - Store leftovers refrigerated up to 5 days and reheat only once for best quality.

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