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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!
I’ve never cooked pasta in one pan before and loving the sound of this as anything spicy is right up my street!!!
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 🙂
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 🙂
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 🙂
Is the 3.4 tsp of chili powder a typo?
Hi Lauren. It’s 3/4 of a teaspoon 🙂
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
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!
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!
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!!!
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 😉