Creamy Vegetable Fajita Pasta
This Creamy Vegetable Fajita Pasta flavor is spot on! The black beans and vegetables make this a nice vegetarian option and alternative to the traditional meat version. It’s the perfect dish if you can’t decide if you want pasta or Mexican for dinner!
No worries if you do not have all the vegetables as you can substitute with what you have. Corn or broccoli work as well. Cook the pasta in advance and this meal can be ready in under 30 minutes!
Scroll through for step-by-step instructions or hit the “Jump to Recipe” button for the recipe card.
Jump to RecipeIngredients for Creamy Vegetable Fajita Pasta
- Pasta – cooked
- Olive oil
- Onion
- Bell Pepper – green, red or yellow
- Mushrooms
- Zucchini
- Garlic
- Fajita seasoning mix, 1 oz. package
- Whipping cream – I use dairy-free Silk brand
- Black beans
- Spinach
- Cheddar cheese – vegan option use plant-based cheddar cheese
- Seasoned Tortilla strips
How to make
Cook pasta according to package directions. Can be prepped ahead of time for a quick and easy weeknight meal.
Gather and prepare vegetables
In a large skillet, heat oil over medium high heat. Add sliced onion, pepper, mushrooms. Sauté for about 2 minutes. Add chopped zucchini and sauté another 2 minutes. Add garlic and cook about 30 seconds to 1 minute.
Add black beans and fajita seasoning.
Stir until blended and cook medium heat for 1 minute.
Add cream and bring to a simmer. Simmer for 5 minutes allowing flavors to blend and sauce to slightly thicken.
Add spinach and cook until wilted.
Remove heat. Stir in cooked pasta and shredded cheese.
Top with seasoned tortilla strips and serve.
Enjoy!
Tips
For quicker weeknight meal prep – Cook pasta up to 3 days in advance. Store in the refrigerator in an airtight container. You can also chop vegetables up to 3 days in advance. Same as pasta, store in the refrigerator in an airtight container.
Vegan version – use plant-based whipping cream and plant-based shredded cheddar cheese.
As stated at the beginning, you can substitute the vegetables with whatever you have on hand in your fridge. Mexican blend shredded cheese is perfect for this dish as well. Kidney beans or white beans can also be substituted if you do not have black beans on hand. I’ve made this with kidney beans when I do not have black beans on hand and it is just as good.
Thank you for checking out this recipe and feel free to leave a comment!
Enjoy!
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Ingredients
- 8 oz pasta, cooked
- 1 Tbsp olive oil
- 1/2 Onion
- 1/2 bell pepper green, red or yellow
- 1 cup mushrooms, sliced
- 1 small Zucchini, chopped
- 3 cloves garlic, minced
- 1 oz. Fajita seasoning mix, package
- 2 cups whipping cream
- 1 ½ cup black beans or 15oz. can
- 1 cup spinach, packed
- 1/2 cup cheddar cheese
- 1 cup seasoned tortilla strips
Instructions
- Cook the pasta according package directions.
- In a large skillet, heat oil over medium high heat. Add sliced onion, pepper and mushrooms. Sauté for about 2 minutes.
- Add chopped zucchini and sauté another 2 minutes.
- Add garlic and sauté 30 seconds. Add black beans and fajita seasoning mix. Stir and cook over medium heat 1 minute.
- Add whipping cream and bring to a simmer.
- Simmer for 5 minutes. Sauce will thicken slightly. Add spinach and cook until spinach is wilted.
- Remove from heat. Stir in shredded cheese and cooked pasta.
- Serve topped with seasoned tortilla strips. Add additional cheese if desired.
- Enjoy!
Nutrition
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