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!
kristin says
Can i use a packet of fajita mix instead of all the spices? Need more simple! thanks
Emily says
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!
Sarah says
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.
Sue Spiersch says
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.
bakerbynature says
Hi Sue! So thrilled to hear you enjoyed the recipe 🙂 And thank you for your insightful feedback!
jas says
loved it. I added some green chillies as well..Hot hot baby!!!!
bakerbynature says
Hi Jas! Love the addition of green chilies. Extra spicy is always a win 🙂
Lea says
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.
bakerbynature says
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 🙁
Tonya says
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.
bakerbynature says
Hi Tonya! Thank you so much for you feedback. Hearing this recipe is a part of your life really means so much to me 🙂
Marisa says
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
bakerbynature says
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
Polly says
What if I want my pasta al dente?
bakerbynature says
Hi Polly. You could try reducing the cook time by 2-3 minutes 😉
Amanda says
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.
Tonya says
I made this without the yogurt. This is AMAZING! A new favorite by far! Thank you so much!!!!!! Will be making this often!
bakerbynature says
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