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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! 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 😉 I just love it!
This pasta rocks for an abundance of reasons, and if you read on, I’ll list them all…
But first, let’s just stop and stare at this for a moment. Creamy, carby heaven… mmm!
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!!!
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…
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.
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 😉 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.
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
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
- 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.
- 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.
- Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!
Notes
Next try this Veggie Fajita Quinoa Casserole!
Two of my favorites in one!! Yes please!
So light and refreshing, love this!
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!
Gaaahhhh!!!! I am so making this Wednesday night!!!! Yesssss!
Yay!!! I know you’ll love it 🙂
I’m wondering if using cream cheese instead of the yogurt would be just as good.
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.
This looks absolutely amazing! Saved to my Pinterest for future reference 🙂
Hi Rebecca! This meal is made at least once a week over here – we love it! I hope you do, too 🙂
Just made it today !! was superb ! thanks for the recipe !
Hi Prabpreet! I’m so happy you enjoyed it! xo
CANNOT wait to try!!! YUM!
oh my gawd, Ashley! this pasta looks amazing! This recipe is totally happening in my kitchen soon! LOVE! and looks so flavorful I am dying. . damn, looks so good.
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!!
Hi Alita. I cooked it in a stock pot then took photos in the skillet so I could showcase it better 😉
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!!!
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.
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. 🙂
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 😉
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 😉
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!
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!
Hey Christa! So happy to hear you enjoyed it 😉 Let me know how the tofu turns out!
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!
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
Is the 3.4 tsp of chili powder a typo?
Hi Lauren. It’s 3/4 of a teaspoon 🙂
I have never seen an eight ounce container of vegetable stock. Do you just need one cup from the 32 ounce container?
Hi Diane. I typically purchase 4-packs of 8 ounce stock containers from my grocery store, but you can certainly use one cup from a larger container 🙂
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.
Hi David. I’m not sure as I’ve never tried it that way. The finished dish is quite flavorful as is, but let me know if you try it your way 🙂
How much water do I use when making this? It isnt mentioned and I have never done one of theseone pot meals before
Hi Jess. It is mentioned in the ingredient list as well as the method. You add 2 1/2 cups of water along with the other listed ingredients. Good luck 🙂
I’ve never cooked pasta in one pan before and loving the sound of this as anything spicy is right up my street!!!
I don’t have all the ingredients today, but this is going on the grocery list.
How many people does this serve?
Hi Jess. It should serve 4-6, depending on serving size.
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.
Yay! I’m so happy to hear it, Kerstin!
This looks delicious! Can’t wait to make it. About how many servings does one pot make?
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 😀 tasted great!
*Also I love that the creaminess comes from Greek yogurt!
One pot meals are pure genius. You can totally picture some shredded chicken on top.
Yum! Shredded chicken is a great idea. I’ll have to try that next time we make this.
I made it it was so easy, quick and delicious. Best of all, very likely we have all the ingredients
Can I use sour cream instead of the yogurt.
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! 🙂
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!
Hi Jessica! I typically get 4 servings out of this, but you could definitely stretch it out to 6 servings, if you add a salad. I hope you enjoy it! xo
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!
Hi Katie! I am going to fix that right now, but for this recipe vegetable stock would give it the most flavor 😉 That said, in a pinch, broth can work. Thanks for checking!
I made this without the yogurt. This is AMAZING! A new favorite by far! Thank you so much!!!!!! Will be making this often!
Hi Tonya! That is so awesome to hear 🙂 I like it without the yogurt sometimes, too. It’s nice when you want something really light and not creamy. xo
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.
What if I want my pasta al dente?
Hi Polly. You could try reducing the cook time by 2-3 minutes 😉
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
Hi Marisa! SO so happy to hear this was a hit for you 🙂 I will have to try using cayenne next time because I too LOVE the spicy 🙂 xo
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.
Hi Lea. You could just leave it out. I’m not too familiar with plant based dairy, so I can’t recommend anything in that sense 🙁
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.
Hi Tonya! Thank you so much for you feedback. Hearing this recipe is a part of your life really means so much to me 🙂
loved it. I added some green chillies as well..Hot hot baby!!!!
Hi Jas! Love the addition of green chilies. Extra spicy is always a win 🙂
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.
Hi Sue! So thrilled to hear you enjoyed the recipe 🙂 And thank you for your insightful feedback!
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.
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!
Can i use a packet of fajita mix instead of all the spices? Need more simple! thanks
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.
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!!
Spicy and pasta are two of my favorites as well 🙂 So happy you enjoyed the recipe, Kara 🙂
For a vegan rendition, I added some guacamole!
Oh yum! That sounds delicious and so creative!
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 sautéed 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
Hi Franny! I love the idea of using bucatini – one of my favorite noodles! So happy you and your guests enjoyed the meal 🙂
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.
Hi Sue. So happy to hear you and your family enjoyed this pasta 🙂 It’s one of my favorites too!
I LOVE pasta and this looks absolutely delicious! pinned this for later! totally need to try it! YUM 😉
Thank you, Michele. This recipe is so easy and delicious – hope you love it as much as we do 😉
A recipe that never fails. I love this dish, it’s just so good! Making it again this week 🙂
So happy to hear it, Kelly! It’s one of my favorite recipes too 🙂
This is on my regular rotation. Such a great, quick weeknight dinner recipe! Thanks all the way from Denmark 🙂
So happy to hear it, Laura! Thank you for letting me know 🙂
I made this for dinner tonight and it was amazing! so easy to make and so flavorful. Two thumbs up
So happy to hear it, Jenn 🙂
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!
would it be any different if i cooked the noodles first?
Fabulous dinner! I doubled the recipe and I used cream cheese instead of yogurt. I can’t wait for leftovers tomorrow. 🙂
I’d been wanting to try this out so badly, and I’m so glad I did tonight. Cause it’s absolutely AMAZING!! It’s so tasty and rich in flavour… definitely gonna try out again!! 🙂 Thanks for the recipe! <3
Would anyone happen to know if this recipe can be made and frozen for a future meal(needing ideas and tested recipes to pre-make before baby comes)? Would love ideas pretty please
Super flavorful, I loved it ! I added red beans and fake meat bites, it was a killer. 😀
The container of vegetable stock I have is larger than what the recipe calls for so how many cups would I use?