I’ve never really been a big fan of creamy food, but in an effort to diversify, and make some meals I think my husband would like, I have been pushing myself to try out some in the kitchen, while still keeping it healthy.
There have been a few of these types of recipes recently, Creamy Basil Pasta, Mushroom Stroganoff as a couple, but this Creamy Fajita pasta with chickpeas was one of the best. I love spices and flavouring, and I really feel that offset the creaminess. If it had just been me eating it, I’m sure I would have added more spice (cayenne pepper for example), but that would just cause the rest of the family to not like it as much so was left out. I use a fairly small measured amount of cashews for the cashew cream as the calories can really start to rack up here.
All in all this is a nice, quick dinner with a good level of nutrition.
Creamy Fajita Pasta
- 1 small Onion
- 1/2 Red Pepper
- 8 White Mushrooms
- 1/2 tsp Cumin
- 1 tsp Garlic Granules
- 1/2 tsp Paprika
- 1 can Chickpeas
- 1 tsp Chilli Flakes
Pasta and Sauce
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 40 g Cashew Nuts
- 1 cup Unsweetened Soy Milk
- 1/4 tsp Dried Mustard
- 1/2 tsp Garlic Granules
- 180 g Wholewheat pasta
- 1 Tomato
- Sautee onions, peppers and mushrooms for 5 minutes until soft. I used water to sautee but a little oil can be substituted.
- Add spices and drained chickpeas and mix well, add a little salt if required
- Cook wholewheat (or white) pasta until ready
- Make cashew cream, for this I mix my soaked cashews with the soy milk in a blender
- Drain water, and mix cashew cream into the pasta, add remaining spices and a chopped tomato
- Gently heat until the sauce begins to thicken, if too thick you can add more soy milk, if not thick enough add some flour
- Once thickend, and seasoned to taste, mix in most of the chickpea and vegetable mix, keep the rest to add to the top once served
You could also add use this meal to use up any vegetables you may have in your fridge, it’s a really versitile, yet delicious meal.