Veggie Fajita Pasta

A pasta so simple to make, even I can do it! Is vegetarian, can be made vegan. Is spicy, adjust to preferences.

  1. 16 ounces linguine
  2. (1) 28 oz can crushed tomatoes
  3. (1) 8 oz container vegetable stock
  4. 1 tablespoon Sriracha hot sauce
  5. 1 large (or two small) red onion, thinly sliced
  6. 8 cloves garlic
  7. 1 large red bell pepper
  8. 1 green pepper
  9. 1/2 teaspoon red-pepper flakes
  10. 1 tablespoon salt
  11. 1 teaspoon cumin
  12. 3/4 teaspoon chili powder
  13. 1/4 teaspoon ground oregano
  14. 2 sprigs cilantro, plus extra for garnish
  15. 3 tablespoons extra-virgin olive oil
  16. Freshly ground pepper, to taste
  17. 2 1/2 cups water
  18. 1/3 cup Sour cream, Full-Fat Greek yogurt or vegan alternative (optional, makes it creamy and cuts the spice a little)
  19. Limes (optional)
  20. Parmesan cheese or vegan equivalent (optional)


  • Slice garlic, onion and peppers thinly.
  • Boil ingredients in a large (preferably heavy bottomed) pot or high heat , stirring frequently for 11 minutes.
  • Remove from heat and allow liquid to be absorbed into the pasta for a few minutes, then serve immediately.
  • Optional: Season to taste with salt & pepper, garnish with cilantro. If not vegan serve with sour cream or greek yogurt and parmesan cheese.

Can last in the fridge for a few days but is best served fresh


Leave a Reply