0
Language
Currency

Vegan Fajita Pasta

Sun-dried tomatoes are ripe tomatoes that lose most of their water content when they are dried in the sun. These tomatoes are usually pre-treated with salt before being placed in the sun in order to improve the colour and appearance. Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.

    This combination does not exist.


    Red Onion 20.0 grams

    Red Onion

    Garlic 5.0 grams

    Garlic

    Fusilli pasta 100.0 grams

    Fusilli pasta

    Chickpeas 50.0 grams

    Chickpeas

    Peeled Tomatoes 80.0 grams

    Peeled Tomatoes

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Green Bell Pepper 50.0 grams

    Green Bell Pepper

    Basil Leaves 2.0 grams

    Basil Leaves

    Mexican Spice Mix by Let's Cook 10.0 grams

    Mexican Spice Mix by Let's Cook


    • Time : 20.0 mins
    • |
    • Calories: 326.0 kcal
    • |
    • Protein : 13.0 g
    • |
    • Fat : 4.0 g
    • |
    • Carb. : 59.0 g
    : Your Kitchen Essentials
    Utensils: Pot | Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Red Onion: peel and cut in juliennes
    - Bell Peppers: cut in juliennes
    - Basil Leaves: chop
    - Garlic: peel and chop.
    : Boil the Pasta
    Bring some water (approximately 1 litre of water for 100g of dry pasta) in a pot to boil.
    Once it comes to a boil add some salt and olive oil. Add the pasta.
    Boil the pasta for around 8 minutes or until it is al dente.
    : Cook, Plate and Serve
    Heat oil in a pan over medium-high heat.
    Add the all vegetables except the garlic and cook for 3-4 minutes.
    Add Chickpeas, peeled tomatoes, Mexican spice mix, salt and toss well.
    Now add the garlic (this helps it cook without burning). Add chopped basil.
    Cook for another 3-4 minutes, taste and adjust the flavour and seasoning.

    By this time the pasta should be cooked, so take out of the pot (minus the water) and it directly into the vegetable / chickpea mixture and mix well.

    Plate and Serve.