Description
A delicious plant-based dish that merges the beloved flavors of fajitas with the comfort of pasta in a creamy coconut milk sauce.
Ingredients
Scale
- 8 oz pasta (like penne or fusilli)
- 1 tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can coconut milk (13.5 oz)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion, cooking until soft.
- Stir in the garlic, cumin, and chili powder; cook for another minute.
- Pour in the coconut milk and bring to a simmer. Add the cooked pasta to the skillet, tossing to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
For a gluten-free version, use gluten-free pasta. You can add beans or tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg