Sunday Suppers: One-Pan Veggie Fajita Pasta

/// June 22nd, 2014

Loaded with fresh vegetables and tons of flavor, this one-pan veggie fajita pasta is a sure way to win any pasta lovers heart! Add grilled chicken or shrimp for a heartier meal! One-Pan Veggie Fajita Pasta Did you know I’m a huge pasta lover? It’s probably not that surprising since I’ve shared like 10 pasta recipes with you this year alone. I have no doubt there’s more to come! I’m just a noodles and sauce kind of gal. So much carby goodness in every bite πŸ˜‰ I just love it!

Come join me on this linguini adventure!

One-Pan Veggie Fajita Pasta This pasta rocks for an abundance of reasons, and if you read on, I’ll list them all…

One-Pan Veggie Fajita Pasta But first, let’s just stop and stare at this for a moment. Creamy, carby heaven… mmm!

One-Pan Veggie Fajita Pasta I’m totally fighting the urge to stop writing this post and go polish off the leftovers sitting in the fridge. It’s taking major WILLPOWER!!!

One-Pan Veggie Fajita Pasta This pasta was born out of my love for fajitas. Fajitas are just fun, happy food! And since pasta is sort of a Sunday tradition around here, I decided to combine the two and see what happens…

One-Pan Veggie Fajita Pasta This happened! This creamy, flavorful, SO STINKIN’ EASY pasta dish that is sure to be a new favorite for everyone everywhere. Did I mention you cook everything in one pan? ONE PAN, people! O-N-E. You just add your water, your sauce, your veggies, and your noodles in a big ol’ pot, bring them to a boil, stir, and serve! It’s really that easy.

One-Pan Veggie Fajita Pasta This dish is vegetarian, but if you’re in the mood, feel free to grill up some chicken or shrimp to toss on top. I bet you could even add more veggies if you wanted. But for me, I’ll be sticking to this recipe as is… it’s just too good! Loads of veggies and loads of sauce = pasta perfection! Let me know what twists you add when you make it πŸ˜‰Β Enjoy! xoxo

*The creaminess comes from a dollop of luscious Greek yogurt that gets swirled into the pasta right before serving. If you’re vegan, or serving a vegan crowd, opt for non-dairy sour cream, or maybe even cashew cream. I haven’t tried them, but I have a good feeling they’d be a great fit.

* I use this Organic Vegetable Broth and find the 8-ounce pouches so convenient for daily cooking (affiliate link)

If you can’t find 8 ounce packages in your grocery store and don’t want to order them online, you may use 1 cup from a 32 oz package. Just remember to use up the leftover stock within a few days or it will spoil.

One-Pan Veggie Fajita Pasta

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 serving

An incredibly easy one-pan veggie fajita pasta sure to please even the pickiest of eaters! Add shrimp or chicken for a heartier meal!

Ingredients

  • 16 ounces linguine
  • (1) 28 oz can crushed tomatoes
  • (1) 8 oz container vegetable stock
  • 2 tablespoons Sriracha hot sauce (plus more for serving)
  • 1 large (or two small) red onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 2 sprigs cilantro, plus extra for garnish
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 2 1/2 cups water
  • 1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)
  • Limes, for serving

Instructions

  1. In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
  2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat, but trust me, it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
  3. Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!

Notes

A note on serving size: I typically can get 6 decent sized portions out of this recipe if I'm serving it with a small side salad. If you plan to serve this as the main dish with nothing else, I would say this will serve 4.

http://bakerbynature.com/skinny-one-pan-veggie-fajita-pasta/

Skinny One-Pan Veggie Fajita Pasta - SO delicious!

Next try this Veggie Fajita Quinoa Casserole!

This easy, cheesy veggie fajita casserole is ready in just 45 minutes!



88 thoughts on “Sunday Suppers: One-Pan Veggie Fajita Pasta

  1. Kathryn

    So clever! I’ve seen this idea of one pot pastas floating around but this sounds like a totally unique take and combines two of my favourite meals into one!

    Reply
    1. Raymond

      I used cream cheese and it was delicious!! I’ve also made it with sour cream, and that was equally good. I think the reason she uses yogurt is just because that’s a little more healthy.

      Reply
  2. Pingback: Super easy One-Pan Veggie Fajita Pasta | Food- Mafia

  3. Alita

    It looks like you used a large cast iron skillet in the picture. Is that correct, or should I use a stock pot? Looks awesome and can’t wait to dive in!!

    Reply
  4. Shanon

    Made this tonight. Omg LOVED!! It was so rich and yet refreshing. Complex and yet simple. Cheesy without the cheese. Sheer brilliance. Thank you…this is a keeper!!!

    Reply
  5. Colleen

    We didn’t love this recipe at our house. I followed as directed. I think I liked it better pre-yogurt. It is not bad and is easy to make but the flavor seemed to be missing something for my husband and me. I tried more lime and more cilantro and more salt….still a little off.

    Reply
    1. Shaun

      I had the same experience Colleen. I made this last night and something just felt missing (even grilled chicken to add to it) and the flavor was off a bit. I added some more lime and it didn’t help (it might have made it worse) :(

      But, be that as it may, it was still fun and super easy to make! I’ll probably give this another go sometime soon but tweak the recipe a little. :)

      Reply
      1. bakerbynature Post author

        Hi Shaun. It may just be a matter of different folks having different taste preferences. I know a lot of readers have made this and loved it, and it’s a favorite at our home, but it’s definitely very different from the typical pot of pasta πŸ˜‰

        Reply
    2. bakerbynature Post author

      You could try leaving the yogurt out next time. This is definitely a different pasta dish, so it may take some tweaking to make it work for you. I remade it last week and found the flavors to be spot-on for us, but perhaps playing with the spices would make it more appealing to your family πŸ˜‰

      Reply
    3. Kris

      Hi you all fajita lovers, I think you may be missing the flavor of roasted peppers and onions that when severed on a sizzling platter. Yaw could also try some guacamole and refried beans. Just a thought!

      Reply
  6. Christa

    Great recipe! Made it tonight and was delicious! Had a nice kick to it. Definitely will be making this again…may even add some ground tofu meat!

    Reply
  7. Steven

    Oh my god, Ashley! We have tried this recipe tonight and it totally blew us away. The combination of the fajita flavors with the pasta was simply amazing. This made my top 5 all time favorite recipes without a doubt. My girlfriend loved it as well. We’ll be having more of that very soon and so will many of our future dinner guests. Thank you for sharing this lovely recipe!

    Reply
    1. bakerbynature Post author

      Steven! YAY!!! Thank you so much for reporting back the good news :) It makes me so happy to hear a recipe success, and I’m glad you could wow your girl with this one. xo

      Reply
  8. Davis Carr

    Would it bring out more depth of flavor if the onions and peppers were sauted first then all the other ingredients added? It would still be a one pot meal. Perhaps the peppers and onions would need to be cut larger so they wouldn’t get mushy as the pasta is cooking to doneness.

    Reply
  9. Kerstin

    I made this tonight and it was absolutely beautiful. Wish I had leftovers for tomorrow but, alas, we polished it all off. I’ll have no choice now but to make it again next week.

    Reply
  10. Pri_011

    Hi, I made this tonight and it is really delicious, thanks for the recipe!!!!!!! I modified it a bit by adding about a teaspoon or more of cajun seasoning to the pasta along with all the other spices πŸ˜€ tasted great!

    Reply
    1. bakerbynature Post author

      Hi Chuck. It will likely have a slightly different taste (I find sour cream tangier than Greek yogurt) but should work in the end OK. Let us know how it turns out, please! :)

      Reply
  11. Jessica

    I do Weight Watchers and this recipe seems like one that would fit nicely into my plan. Could you tell me how many servings this is intended to yield? I would like to enter that information into my recipe builder to determine the PP/serving. Looks great … I think I may add shrimp as you suggested. Can’t wait to try it!

    Reply
  12. Katie

    Do you use vegetable stock or broth? The recipie says stock but then at the bottom you say broth. I was told they are different so just checking before I start cooking…even though I should be getting ready for bed!

    Reply
    1. bakerbynature Post author

      Hi Katie! I am going to fix that right now, but for this recipe vegetable stock would give it the most flavor πŸ˜‰ That said, in a pinch, broth can work. Thanks for checking!

      Reply
  13. Tonya

    I made this without the yogurt. This is AMAZING! A new favorite by far! Thank you so much!!!!!! Will be making this often!

    Reply
  14. Amanda

    One of the yummiest dishes I’ve ever made. The operative words are VERY LARGE POT … I started with one that I thought was big enough and had to pour it into a much larger one when I saw how much space the ingredients took and you need space to keep shoving the pasta down under the sauce while it’s still uncooked and hard. I halved the Sriracha and it was plenty hot enough – you can always add more, but if it’s too overwhelming, there’s not a lot you can do, although the yogurt tames it a bit. I heated up the leftovers and they heat up beautifully. Thanks for such a great recipe – definitely a keeper.

    Reply
  15. Marisa

    This recipe is delicious. I’m actually in love. I don’t know how anyone could say the flavor wasn’t enough. I added chicken and used chicken stock, I was out of red pepper flakes so I used some cayenne pepper and I believe it was a great substitute because I love spicy. The creaminess from the Greek yogurt would never be optional for me. I also left out the cilantro because I’m not a fan. All in all this was an awesome recipe super easy and most important delicious! I love one pot wonders. Thanks for sharing

    Reply
  16. Lea

    You had me until Greek yogurt…is there something plant-based I can use instead? I have looked and looked for soy yogurt here but to no avail.

    Reply
    1. Tonya

      Just leave it out! I am vegan & chose to not use a soy or coconut yogurt at my local natural food store. This recipe changed my life, it’s a new favorite! I can’t imagine it tasting any different.

      Reply
  17. Sue Spiersch

    This was really good however I would drop the Sriracha down to 1 Tablespoon and it would still be plenty spicy. We really liked this recipe and will make again.

    Reply
  18. Sarah

    I discovered this recipe last week, and have made it three times since..! You could say I’m hooked, haha. It’s also been a huge hit with friends. I’m a vegan, so I used soy cream instead of the greek yogurt, and it turned out great! I’ve also made variations with mushrooms and smoked tofu. Safe to say this will become one of my staples.

    Reply
  19. Emily

    This pasta was amazing and super easy to make. I added some southwestern flavored chx to it so that it would last a few extra days. This is highly recommended by an amateur cook!

    Reply
  20. Kristy

    Whoa! This was super spicy! I’m not normally one to balk at that but way too hot for me! I think it depends on which brand of sriracha hot sauce you use. Not being familiar with it, I just bought a brand from Walmart. Next time I think I’ll add 1/2 teaspoon of it.

    Reply
  21. Kara

    I absolutely LOVE this super easy delicious pasta! My two favorite things in life are spicy and pasta and this was perfect. Thank you so much for sharing!!

    Reply
  22. FrannyD

    I just made this tonight with wat I had on hand. It was a huge success. I was reluctant to put the pasta in right away as I used Bucatini. I sautΓ©ed thinly sliced onions and mushrooms. Added the garlic stirring for a minute and then added the rest of the ingredients as noted. Let simmer for a few minutes before adding the pasta. Added Greek yogurt once cooked. Gave it a lovely creaminess. Added some cooked shredded chicken to part of it for those who wanted. Extra Sirracha sauce on the side was appreciated by some. Those wanting the chicken rendition, preferred grated Parmesan and pepper or hot pepper flakes. Great recipe! My first real One Pot recipe.
    Thank you for a wonderful recipe and for your inspiration!
    FrannyD

    Reply
  23. Sue

    This was a great camping recipe which was enjoyed by all the family, including Grandma. My girls also appreciated the single pot cooking method as they were in charge of washing up.
    Thank you.

    Reply
  24. Stacy

    Ohmygoodness. This was SO good!!!!!! I even used a bag of frozen veggie fajita mix instead of the fresh veggies and it was perfection!
    I cannot wait for the leftovers!

    Reply

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