Name: Vegan Fajita Pasta
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tsp oil; 0.5 null onion (medium, thinly sliced); 1 null green bell pepper (thinly sliced); 0.5 null red bell pepper (thinly sliced); 13.5 oz chickpeas (drained or 1.25 cups cooked); 0.5 tsp ground cumin; 0.5 tsp garlic granules; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp dried basil; 1 tsp smoked paprika; 0.25 tsp red pepper flakes; 0.25 tsp salt (or to taste); 7 oz pasta (like fusilli or penne, use gluten free pasta for gluten-free); 1 null tomato (large juicy, finely chopped); 2 tsp extra virgin olive oil; 1.5 cups cashew cream (blend 0.33 cup cashews with 1.5 cups of water or unsweetened almond milk); 0.5 tsp garlic granules; 0.25 tsp ground mustard; 0.75 tsp salt (or more to taste); 2 tbsp nutritional yeast (less or more to preference); 1 tbsp flour (use rice flour for gluten-free (blend this into the cashew cream)); null null fresh basil (fresh or dried, to taste); null null chipotle (for additional heat); null null cayenne (for additional heat); null null plant milk (if needed); null null vegan parmesan (for topping); null null black pepper (for topping); null null red pepper flakes (for topping); null null lime (for topping)

Instructions

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1

Heat the oil (1 tsp) in a skillet over medium-high heat. Add the onion (0.5), bell pepper (1 green) and bell pepper (0.5 red) and cook for 3 to 4 minutes until golden brown on the edges.
2

Add the chickpeas (13.5 oz), ground cumin (0.5 tsp), garlic granules (0.5 tsp), onion powder (0.5 tsp), dried oregano (0.5 tsp), dried basil (0.5 tsp), smoked paprika (1 tsp), red pepper flakes (0.25 tsp) and salt (0.25 tsp) and toss well. Cook for another 3 to 4 minutes. Taste and adjust salt and flavor. Add some [chipotle] or [cayenne] for additional heat. Take off heat.
3

Meanwhile, cook the pasta (7 oz) according to package instructions. Drain and transfer to a skillet.
4

Add extra virgin olive oil (2 tsp) and tomato (1) and mix. Add cashew cream (1.5 cups), garlic granules (0.5 tsp), ground mustard (0.25 tsp), nutritional yeast (2 tbsp) and salt (0.75 tsp), and mix in. Partially cover and bring to a boil. Fold in some [fresh basil]. Taste and adjust salt, flavor. Add more [plant milk] if needed.
5

Fold in half of the fajita veggies + [chickpeas] lightly. Serve in bowls topped with additional fajita veggies and a sprinkle of [vegan parmesan] and [black pepper] or [red pepper flakes], some [lime] if needed.