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Creamy Fajita Pasta

Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Servings 2 people
Calories 450 kcal

Ingredients
  

Spicy Chickpeas

  • 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

Instructions
 

Spicy Chickpeas

  • 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

Pasta

  • 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