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One Pot Creamy Fajita Pasta
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This fajita pasta is easy, delicious and hearty. It’s bursting with amazing Mexican flavours with everyone’s favourite carb at the heart of it! It has a kick of heat, a crunch of pepper and a creamy texture. This is a beautifully colourful dish when everything comes together! You’ll thank us for this super flavourful recipe.
We’re combining two of our favourite dishes for this one. It’s perfect for a quick weeknight meal that’s filling and delicious.
This is a super easy dish that anybody can make. Using one pot makes it so simple and with minimal clean up! Making it is a real time saver and makes enough to feed the whole family. These ingredients are accessible from any of your local supermarkets all year round so you can enjoy this dish any night of the year!
We hope you enjoy this recipe! It’s…
100% plant-based and vegan
Enjoy this tasty dish that packs a punch!
- 1.5 tbsp olive oil
- 1 white onion (finely sliced)
- 2 cloves garlic (finely sliced)
- 1 chilli (deseeded and finely sliced)
- Coriander stalks (small bunch)
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 red pepper (finely sliced)
- 1 green pepper (finely sliced)
- 1 yellow pepper (finely sliced)
- 1.1 litres plant based milk
- 400g penne pasta
- 240g black beans (drained)
- 100g dairy free cheese (grated)
- 20g coriander leaves
- Avocado, fanned
- Chilli flakes
- Lime wedges
Warm some olive oil in a pan and add the onion, chilli, garlic and coriander stalks. Stir everything around in the pan for 2-3 minutes to soften them slightly.
Add the spices to the pan and stir them into the vegetables so they’re well covered. Add the peppers and stir well.
Pour the plant based milk in to the pan and warm it so very small bubbles are appearing at the edges of the pan.
Add the pasta to the pan and fold it into the rest of the ingredients, cook the pasta for 8 minutes so it’s almost ready (still aldente).
Add the Dairy Free Cheese and the Black Beans to pan and fold them into the pasta so they’re well mixed through.
Sprinkle the coriander leaves into the pan, fold them into the pasta and serve.
Place half a fanned Avocado on top of the pasta, sprinkle some on some chilli flakes and squeeze over some lime juice.