One-Pan Veggie Fajita Pasta Recipe

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16 ounces linguine

(1) 28 oz can crushed tomatoes

(1) 8 oz container vegetable stock

2 tablespoons Sriracha hot sauce (plus more for serving)

1 large (or two small) red onion, thinly sliced

8 cloves garlic, thinly sliced

1 large red bell pepper, thinly sliced

1 green pepper, thinly sliced

1/2 teaspoon red-pepper flakes

1 tablespoon salt

1 teaspoon cumin

3/4 teaspoon chili powder

1/4 teaspoon ground oregano

2 sprigs cilantro, plus extra for garnish

3 tablespoons extra-virgin olive oil

Freshly ground pepper, to taste

2 1/2 cups water

1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)

Limes, for serving


  1. In a VERY large pot (preferably heavy bottomed) combine linguini, tomatoes, stock, hot sauce, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
  2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. It may look like a lot of sauce when you remove the pan from heat, but trust me, it will soak into the pasta! Remove cilantro sprigs if visible. Stir in the greek yogurt.
  3. Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing. Serve at once!


A note on serving size:

I typically can get 6 decent sized portions out of this recipe if I’m serving it with a small side salad. If you plan to serve this as the main dish with nothing else, I would say this will serve 4.

Original recipe and Nutrition Facts visit: One-Pan Veggie Fajita Pasta @

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