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Homemade Sunday Suppers: One-Pan Veggie Fajita Pasta photo

Sunday Suppers: One-Pan Veggie Fajita Pasta

This One-Pan Veggie Fajita Pasta is a vibrant, flavorful dish that transforms your Sunday into a fiesta!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 16 ounces linguine
  • 28 oz can crushed tomatoes
  • 8 oz container vegetable stock
  • 2 tablespoons Sriracha hot sauce adjust to taste
  • 1 large red onion
  • 8 cloves garlic
  • 1 large red bell pepper
  • 1 large green pepper
  • 1/2 teaspoon red-pepper flakes extra heat, if desired
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground oregano
  • 2 sprigs cilantro fresh garnish
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 cups water
  • 1/3 cup Full-Fat Greek yogurt optional
  • as needed Limes for serving

Equipment

  • Large Skillet
  • Wooden spoon
  • Chef’s knife
  • Measuring cups and spoons
  • Cutting Board

Method
 

Instructions
  1. 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.
  2. Throw in the sliced red and green peppers, stirring for another 3-4 minutes until they are slightly softened.
  3. Sprinkle in the salt, cumin, chili powder, oregano, and red-pepper flakes. Stir everything together, allowing the spices to toast for about a minute.
  4. Add the crushed tomatoes, vegetable stock, Sriracha, and water to the skillet. Stir to combine everything, and bring the mixture to a gentle simmer.
  5. 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.
  6. 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.
  7. 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.