Sunday Suppers: One-Pan Veggie Fajita Pasta
Looking for a comforting, flavorful dish that brings the whole family together on a lazy Sunday evening? Look no further! This Sunday Suppers: One-Pan Veggie Fajita Pasta is a delightful fusion of vibrant veggies, hearty linguine, and zesty spices, all cooked in a single pan. Not only does this recipe save you time on cleanup, but it also packs a punch of flavor that will leave everyone asking for seconds.
Imagine the aroma of sautéed garlic and onions wafting through your kitchen, mingling with the rich scent of crushed tomatoes and roasted peppers. This dish is not just a meal; it’s an experience that transforms your ordinary Sunday into a special occasion. Let’s dive into why this recipe is a must-try!
Why This Recipe Is Reliable
This Sunday Suppers: One-Pan Veggie Fajita Pasta is not only easy to make, but it’s also versatile and forgiving. The one-pan method means less fuss and more flavor as everything cooks together, allowing the ingredients to meld beautifully. With minimal prep and cooking time, it’s perfect for busy families or anyone looking to savor a delicious meal without spending hours in the kitchen. Plus, you can easily adjust the spice levels and swap in your favorite vegetables, making it adaptable to what you have on hand.
The Essentials
- 16 ounces linguine: A great choice for a hearty pasta base.
- 28 oz can crushed tomatoes: Provides the sauce base with rich flavor.
- 8 oz container vegetable stock: Enhances the depth of flavor.
- 2 tablespoons Sriracha hot sauce: Adds a spicy kick (adjust to taste).
- 1 large red onion: Sweet and tangy when sautéed.
- 8 cloves garlic: Essential for that aromatic base.
- 1 large red bell pepper: Sweet and colorful addition.
- 1 green pepper: For a slight crunch and color contrast.
- 1/2 teaspoon red-pepper flakes: Extra heat, if desired.
- 1 tablespoon salt: Brings out all the flavors.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 3/4 teaspoon chili powder: For a subtle spice.
- 1/4 teaspoon ground oregano: Complements the dish beautifully.
- 2 sprigs cilantro: Fresh garnish for a burst of flavor.
- 3 tablespoons extra-virgin olive oil: For sautéing and richness.
- Freshly ground pepper: To taste, enhances the overall flavor.
- 2 1/2 cups water: Needed to cook the pasta and create the sauce.
- 1/3 cup Full-Fat Greek yogurt (optional): For a creamy finish.
- Limes: For serving, adds brightness.
Gear Up: What to Grab
- Large skillet: Essential for the one-pan cooking method.
- Wooden spoon: Great for stirring and mixing.
- Chef’s knife: For slicing the veggies.
- Measuring cups and spoons: To ensure your seasonings are just right.
- Cutting board: To prep your ingredients safely.
Sunday Suppers: One-Pan Veggie Fajita Pasta Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet, heat the 3 tablespoons of extra-virgin olive oil over medium heat. Add the thinly sliced red onion and garlic, sautéing until they become fragrant and the onions are translucent, about 5 minutes.
Step 2: Add the Peppers
Throw in the sliced red and green peppers, stirring for another 3-4 minutes until they are slightly softened. This will enhance their sweetness and add beautiful color to your dish.
Step 3: Season It Up
Sprinkle in the salt, cumin, chili powder, oregano, and red-pepper flakes. Stir everything together, allowing the spices to toast for about a minute. This step brings out their flavor, making every bite delicious.
Step 4: Pour in the Liquids
Add the crushed tomatoes, vegetable stock, Sriracha, and water to the skillet. Stir to combine everything, and bring the mixture to a gentle simmer.
Step 5: Cook the Pasta
Once simmering, add the linguine to the skillet. Make sure the pasta is submerged in the sauce. Cook according to the package instructions, stirring occasionally until the pasta is al dente and the sauce thickens, about 10-12 minutes.
Step 6: Finish with Freshness
Once the pasta is cooked, remove the skillet from heat. Stir in the chopped cilantro and adjust seasoning with freshly ground pepper and more salt if needed. If using, mix in the Greek yogurt for creaminess.
Step 7: Serve and Enjoy
Spoon the pasta into bowls, garnish with extra cilantro, a squeeze of lime, and more Sriracha if you like it spicy.
Make It Fit Your Plan
- Protein boost: Add cooked chickpeas, black beans, or grilled chicken for extra protein.
- Vegetable swaps: Feel free to use zucchini, corn, or spinach based on your preference.
- Spice adjustment: Reduce or omit the Sriracha for a milder dish.
- Make it vegan: Omit the Greek yogurt and ensure your stock is plant-based.
Chef’s Notes
- This dish is best served fresh but can be refrigerated for up to 3 days.
- The flavors deepen as it sits, making leftovers even tastier.
- If you prefer a saucier pasta, add more vegetable stock or water as needed.
- Feel free to play with the spices—this recipe is very forgiving!
How to Store & Reheat
To store leftovers, place the pasta in an airtight container and refrigerate. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat, adding a splash of water or vegetable stock to loosen the sauce if necessary. You can also microwave it in a microwave-safe bowl, stirring halfway through heating.
Sunday Suppers: One-Pan Veggie Fajita Pasta FAQs
Can I use a different type of pasta?
Absolutely! While linguine works wonderfully, you can substitute any pasta shape you prefer. Just adjust the cooking time according to the package instructions.
How spicy is this dish?
The heat level can be adjusted based on your preference. Start with the suggested Sriracha and red-pepper flakes, then add more if you enjoy a kick!
Can I prepare this dish ahead of time?
Yes, you can chop the veggies and measure out the ingredients ahead of time. Just store them in the fridge until you’re ready to cook.
What can I serve with this pasta?
This dish pairs beautifully with a simple side salad, garlic bread, or some grilled corn on the cob for a complete meal.
Next Up in Your Queue
- Creamy Avocado Pasta
- Vegetable Stir-Fry with Quinoa
- One-Pan Lemon Garlic Chicken and Veggies
- Spicy Chickpea and Spinach Stew
Save & Share
If you enjoyed this Sunday Suppers: One-Pan Veggie Fajita Pasta, don’t forget to share it with friends and family! It’s a dish that not only satisfies the taste buds but also creates cherished memories around the dining table. Happy cooking!
Sunday Suppers: One-Pan Veggie Fajita Pasta
Ingredients
Equipment
Method
- In a large skillet, heat the 3 tablespoons of extra-virgin olive oil over medium heat. Add the thinly sliced red onion and garlic, sautéing until they become fragrant and the onions are translucent, about 5 minutes.
- Throw in the sliced red and green peppers, stirring for another 3-4 minutes until they are slightly softened.
- Sprinkle in the salt, cumin, chili powder, oregano, and red-pepper flakes. Stir everything together, allowing the spices to toast for about a minute.
- Add the crushed tomatoes, vegetable stock, Sriracha, and water to the skillet. Stir to combine everything, and bring the mixture to a gentle simmer.
- Once simmering, add the linguine to the skillet. Make sure the pasta is submerged in the sauce. Cook according to the package instructions, stirring occasionally until the pasta is al dente and the sauce thickens, about 10-12 minutes.
- Once the pasta is cooked, remove the skillet from heat. Stir in the chopped cilantro and adjust seasoning with freshly ground pepper and more salt if needed. If using, mix in the Greek yogurt for creaminess.
- Spoon the pasta into bowls, garnish with extra cilantro, a squeeze of lime, and more Sriracha if you like it spicy.
Notes
- This dish is best served fresh but can be refrigerated for up to 3 days.
- The flavors deepen as it sits, making leftovers even tastier.
- If you prefer a saucier pasta, add more vegetable stock or water as needed.
