This creamy vegan fajita pasta is packed full of veggies, easy to make and downright delicious! It's the perfect weeknight meal that will make any crowd happy and it's ready in just 30 minutes.
If you're a pasta lover and also have a thing for fajitas, this creamy vegan fajita pasta is definitely something you should try.
Besides being super easy to make, this spicy paste is creamy, tasty, and packed full of nutrients.
It makes an excellent addition to your weeknight routine because you can have it on the table in under 30 minutes.
To keep things nice and easy, I typically make the vegan fajita sauce using a shop-bought fajita seasoning.
Making your own mix is easy, though, so if you want to go down that route, have a look at the notes in the recipe card.
What do you need to make creamy vegan fajita pasta?
Pasta — I used farfalle to make this fajita pasta, but you can use any type of short pasta you like.
Vegetables — I used a mix of onion, red pepper and chestnut mushrooms to boost the nutrition of this creamy fajita pasta. You can add any other veggies you want, with ideas including broccoli, sweetcorn and courgette.
Fajita seasoning — I used the medium fajita seasoning from Santa Maria for this recipe. You can use any spice level you want here, and of course, you can use a homemade fajita seasoning mix (see recipe notes below).
Coconut milk — Full-fat coconut milk is ideal for this type of sauce because it makes it super creamy while keeping it dairy-free. Using low-fat coconut milk will lower the number of calories per serving, but the sauce won't be as creamy.
Baby spinach — A couple of handfuls of baby spinach will add extra vitamins and brightness to the pasta.
Nutritional yeast — I add a tablespoon of nutritional yeast at the end for some extra flavour. This basically mimics the taste of Parmesan, so if you have some vegan hard cheese, you can use that instead.
How do you make it?
- Bring a large pot of water to a boil and cook the pasta 1 minute less than specified in the instructions on the package.
- Reserve a cup of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and saute the onion and red pepper for 5-6 minutes over medium heat until they soften.
- Add the mushrooms and continue to cook for another 5 minutes until there's no more liquid left and the mushrooms are slightly browned.
- Stir in the garlic and cook for another minute until fragrant.
- Add the tomato paste and fajita seasoning mix and stir to combine.
- Add the coconut milk, stir to combine and bring to a boil. Lower the heat and simmer for 2-3 minutes until the sauce thickens.
- Stir in the baby spinach and keep cooking for 1-2 minutes until the spinach wilts.
- Transfer the cooked pasta to the pan and toss it well with the sauce.
- Stir in the nutritional yeast if using, season to taste and serve immediately.
Extra recipe tips
- Make sure you don't overcook the pasta because it will continue to cook a bit in the sauce. It's always a good idea to drain it one minute before the time recommended on the package.
- To make fajita seasoning at home, mix ½ tablespoon medium or hot chilli powder with two tablespoons of smoked paprika, 1 tablespoon ground cumin, ½ tablespoon ground coriander and 1 tablespoon garlic powder.
- Even though fresh veggies are always the best, you can save time by using pre-cut peppers, onions and mushrooms that you can find in the freezer aisle in supermarkets.
If you liked this creamy vegan fajita pasta, you might also like some of my other easy vegan pasta recipes.