Vegan Fajita Pasta with Chickpeas and veggies. Easy Weeknight pasta with Taco seasoned veggies and beans mixed with creamy pasta. Vegan Soyfree Recipe. Can be gluten-free.
Ingredients
Fajita Chickpeas and Veggies:
- 1 tsp oil
- 1/2 (0.5 ) medium onion thinly sliced
- 1 green bell pepper thinly sliced
- 1/2 (0.5 ) red bell pepper thinly sliced
- 13.5 oz can of chickpeas drained or 1.25 cups cooked
- 1/2 tsp (0.5 tsp) ground cumin
- 1/2 tsp (0.5 tsp) garlic granules
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) dried oregano
- 1/2 tsp (0.5 tsp) dried basil
- 1 tsp smoked paprika
- 1/4 tsp (0.25 tsp) red pepper flakes
- 1/4 tsp (0.25 tsp) salt or to taste
Pasta:
- 6 to 8 oz (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 (357 ml) cashew cream blend 1/3 cup cashews with 1.5 cups of water or unsweetened almond milk
- 1/2 tsp (0.5 tsp) garlic granules
- 1/4 tsp (0.25 tsp) ground mustard
- 3/4 tsp (0.5 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
Instructions :
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