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!
Katie says
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!
bakerbynature says
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!
Jessica says
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!
bakerbynature says
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
Chuck j. says
Can I use sour cream instead of the yogurt.
bakerbynature says
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! 🙂
Laura says
I made it it was so easy, quick and delicious. Best of all, very likely we have all the ingredients
Harvestland says
One pot meals are pure genius. You can totally picture some shredded chicken on top.
bakerbynature says
Yum! Shredded chicken is a great idea. I’ll have to try that next time we make this.
Pri_011 says
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!
Pri_011 says
*Also I love that the creaminess comes from Greek yogurt!
Sarah says
This looks delicious! Can’t wait to make it. About how many servings does one pot make?
Kerstin says
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.
bakerbynature says
Yay! I’m so happy to hear it, Kerstin!
jess says
How many people does this serve?
bakerbynature says
Hi Jess. It should serve 4-6, depending on serving size.
Brianna says
I don’t have all the ingredients today, but this is going on the grocery list.