Vegan Chipotle Fajita Pasta


  • 2 tbsp extra virgin olive oil, divided
  • 1 tbsp minced garlic
  • 1 chipotle pepper in adobo, chopped
  • 1 ½ tbsp taco seasoning
  • 1, 14 oz can coconut cream
  • 2 ½ cups vegetable broth
  • 1 lb short gluten free pasta of choice - we recommend Jovial Foods Brown Rice Pasta
  • 2 green bell peppers, thinly sliced
  • 1 red onion, thinly sliced
  • Chopped cilantro, to serve
  • Red pepper flakes, to serve


  1. Heat a large pot over medium heat and add 1 tbsp olive oil. When the oil is hot, add the garlic and chipotle pepper. Saute, stirring occasionally, for 3 minutes.
  2. Stir in the taco seasoning and cook for another minute. Stir in the coconut cream and vegetable broth and bring to a simmer.
  3. Once simmering, stir in the pasta. Simmer, stirring often, for 15-20 minutes, or until the pasta is cooked and most of the liquid has been absorbed.
  4. Meanwhile, heat a large skillet over medium heat and add the remaining 1 tbsp olive oil. When the oil is hot, add the bell peppers and onion. Saute, stirring often, until the vegetables are just tender, about 5-7 minutes.
  5. Add the sauteed peppers and onion to the pasta and stir well to combine.
  6. Serve warm with fresh cilantro and red pepper flakes, if desired!

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