Creamy Vegan Fajita Pasta

This creamy vegan fajita pasta is packed full of veggies, easy to make and downright delicious! It’s the perfect weeknight meal that will make any crowd happy and it’s ready in just 30 minutes.

Ingredients:
300 g (10.5 oz) pasta
1 tablespoon olive oil
1 large onion, sliced
1 large red pepper, sliced
200 g (7 oz) chestnut mushrooms, sliced
4 garlic cloves, minced
1 tablespoon tomato paste
4 tablespoons fajita seasoning mix
1 x 400 ml (13.5 fl oz) can coconut milk
100 g (3.5 oz) baby spinach, roughly shredded
1 tablespoon nutritional yeast (optional)

Instructions:
Bring a large pot of water to a boil and cook the pasta 1 minute less than specified in the instructions on the package. Reserve a cup of pasta water before draining. Meanwhile, heat the olive oil in a large pan and saute the onion and red pepper for 5-6 minutes over medium heat until they soften. Add the mushrooms and continue to cook for another 5 minutes until there’s no more liquid left and the mushrooms are slightly browned. Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and fajita seasoning mix and stir to combine. Add the coconut milk, stir to combine and bring to a boil. Lower the heat and simmer for 2-3 minutes until the sauce thickens. Stir in the baby spinach and keep cooking for 1-2 minutes until the spinach wilts. Transfer the cooked pasta to the pan and toss it well with the sauce. Stir in the nutritional yeast if using, season to taste and serve immediately.

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