Vegan Fajita Pasta
20.0 grams
Red Onion
5.0 grams
Garlic
100.0 grams
Fusilli pasta
50.0 grams
Chickpeas
80.0 grams
Peeled Tomatoes
50.0 grams
Red Bell Pepper
50.0 grams
Green Bell Pepper
2.0 grams
Basil Leaves
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.
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.
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.
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.
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.
Check for seasoning before serving.