Vegan Fajita Pasta

    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
    Pot, Sauce Pan
    Your preferred cooking oil - we suggest olive oil
    Salt and Pepper.
    Prepare your Ingredients
    Red Onion, Green Bell Pepper, Red Bell Pepper: Wash and cut in juliennes
    Fresh Basil - Wash, dry and chop
    Garlic - Peel and chop.
    Boil the Pasta
    Bring some water (approximately 1 litre of water for 100g of dry pasta) in a sauce pan 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 the Vegetables
    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, spice mix, salt and toss well.
    Now add the garlic (this helps it cook without burning).
    Cook for another 3-4 minutes, taste and adjust the flavour and seasoning.
    Finish and Serve
    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.
    Check for seasoning before serving.