Fully-Loaded Veggie Fajita Pasta
Prep time
Cook time
Total time
This recipe takes full advantage of fresh produce, and it comes together with ease. Cut the vegetables, prepare the seasoning, boil the noodles, and cook the fajita mix all while the tomatoes and corn roast!
Serves: 4 servings
  • 1 to 2 ears corn
  • 12 ounces (1 dry pint) grape tomatoes
  • ½ tablespoon + 4 tablespoons avocado oil or olive oil, divided
  • 8 ounces dry pasta (I used truRoots Ancient Grains Penne)
  • 8 ounces gluten-free tempeh or boneless skinless chicken breast, thinly sliced and halved
  • 1 sweet or yellow onion
  • 2 large bell peppers (any colors)
  • Fajita Seasoning (below)
  • 1 tablespoon lime juice
  • Water or plain or unsweetened milk beverage, as needed
  • Optional garnishes: lime wedges, chopped cilantro, sliced olives dairy-free sour cream, diced avocado, hot sauce
  1. Preheat your oven to 350ºF.
  2. Cut the top threads from the corn and peel away any dry outer leaves, but leave the husk(s) in tact. Place the corn directly on an oven rack.
  3. Place the tomatoes on a baking sheet, drizzle with ½ tablespoon oil, and toss to coat. Roast the tomatoes and corn for 35 minutes.
  4. Remove the corn from the oven, turn the heat up to 400ºF, and continue roasting the tomatoes until a few have browned, about 5 minutes.
  5. Once cool enough to handle, peel the husks off the corn and slice the kernels off.
  6. Prepare the pasta according to the package directions, but just until al dente. Once cooked, drain and rinse the noodles under cold water.
  7. Heat 1 tablespoon oil in a large skillet over medium heat. Add the tempeh or chicken and saute until the tempeh looks toasty or the chicken is cooked through, about 5 minutes. Remove the protein from the skillet.
  8. Place 2 tablespoons oil and the onions in the skillet and saute for 2 minutes. Add the bell peppers and saute for 3 minutes. Add the tempeh or chicken, corn kernels, fajita seasoning, and lime juice and saute for 1 to 2 minutes. Add the cooked tomatoes with any juices and saute for 2 minutes.
  9. Add the cooked pasta and remaining 1 tablespoon oil and toss to coat. If the pasta looks to dry, add a little water or milk beverage and stir to combine.
  10. Season to taste with additional salt, lime juice, or spices, if desired.
  11. Divide the pasta between 4 plates or bowls and serve with any of the optional garnishes
Fajita Seasoning: Place 1 tablespoon chili powder, 1 teaspoon salt, 1½ teaspoons smoked paprika or regular paprika, ¾ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon cayenne in a small bowl and whisk to combine.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/veggie-fajita-pasta