Empty My Fridge
Fajita Pasta with Beans/chickpeas & Peppers
Ingredients
- Oil1 tsp
- Onion½
- Bell pepper1 ½
- Can of chickpeas13 ½ oz
- Cumin · ground½ tsp
- Garlic granules1 tsp
- Onion powder½ tsp
- Oregano · dried½ tsp
- Basil · dried½ tsp
- Smoked paprika1 tsp
- Chili flake · flakes¼ tsp
- Salt1 tsp
- Pasta6 oz
- Tomato1
- Extra virgin olive oil2 tsp
- Cashew1 ½ cups
- Mustard · ground¼ tsp
- Nutritional yeast2 tbsp
- Flour1 tbsp
Instructions
- Heat the oil in a skillet over medium-high heat. Add the onion, bell peppers and cook for 3 to 4 minutes, until golden at the edges.
- Add the chickpeas, cumin, garlic granules, onion powder, oregano, basil, smoked paprika, red pepper flakes and salt, toss well and cook for another 3 to 4 minutes. Taste and adjust salt and seasoning; add chipotle or cayenne for more heat if you like. Remove from the heat.
- Meanwhile, cook the pasta according to the package instructions. Drain and transfer to a skillet.
- Add the olive oil and tomato and mix. Add the cashew cream, garlic granules, ground mustard, salt and nutritional yeast, and mix in. Partially cover and bring to a boil. Fold in some basil. Taste and adjust salt and seasoning, adding more plant milk if needed.
- Fold in half of the fajita vegetables and chickpeas gently. Serve in bowls, topped with the remaining vegetables and chickpeas, a sprinkle of vegan parmesan, black pepper or red pepper flakes, and lime if needed.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
OnionTomatoBell pepperPastaCashewChickpeaCanned chickpea
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