I was hired by truRoots to create a delicious new dairy-free pasta recipe with their Ancient Grain Pasta and the ideas immediately started flowing. Gluten-free noodles are a staple in our home, and I always enjoy experimenting with this beloved food. But when it was all said and done, this Veggie Fajita Pasta was the winner.
Like all of their products, truRoots Ancient Grain Pasta is Gluten-Free, 100% Whole Grain, Non-GMO Project Verified, and Certified Organic. Each variety is also Certified Kosher Pareve. And they work closely with producers from around the world to ensure all ingredients are traceable and sustainably grown.
truRoots Ancient Grain Pasta is made with brown rice, quinoa, amaranth, and corn (that’s it!), and it comes in elbows, penne, fusilli, and spaghetti. I laser-sited the penne for this veggie fajita pasta, but I think it would be fantastic with the fusilli, too!
This veggie fajita pasta is fully-loaded with bell peppers, onions, tomatoes, and fresh corn, and tossed with a simple homemade fajita seasoning. I opted to roast the tomatoes and corn, because it’s so darn easy and it brings out their sweet, earthy flavor.
I did use tempeh in the version shown, as I like the nutrition, texture, and slightly cheesy vibe it adds to this veggie fajita pasta. Some brands do contain barley, so look closely for gluten-free options. Alternately, you can use chicken or even extra-firm tofu.
This is a sponsored conversation written by me on behalf of truRoots. The opinions and text are all mine.
Special Diet Notes: Veggie Fajita Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 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
- Preheat your oven to 350ºF.
- 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.
- Place the tomatoes on a baking sheet, drizzle with ½ tablespoon oil, and toss to coat. Roast the tomatoes and corn for 35 minutes.
- 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.
- Once cool enough to handle, peel the husks off the corn and slice the kernels off.
- Prepare the pasta according to the package directions, but just until al dente. Once cooked, drain and rinse the noodles under cold water.
- 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.
- 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.
- 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.
- Season to taste with additional salt, lime juice, or spices, if desired.
- Divide the pasta between 4 plates or bowls and serve with any of the optional garnishes
This looks so delicious! Love all the fresh veggies and that you roasted the tomatoes and corn! Really does bring more flavor right?!
It SO does!
Yum yum yum! This brings together two of my favorite things – fajitas and pasta!
This is such a brilliant idea, Alisa! Love all the healthy veggies you added. I can’t wait to try it out 😉
I love this! Maybe it’s because I’m West Coast–but I could eat just about anything that has fajita seasoning in it.
I hear ya! We’re addicted to Tex-Mex spices out here 🙂
Two favorites in one dish – what a great mash up! This looks amazing and full of flavor!
This is such a creative idea for a pasta dish! It looks super yummy and nutritious!
What a fabulous main meal! Love ancient grains and that you turned it into fajitas!
YUM! I love fusion dishes and mixing Mexican and Italian is always a win. This looks delicious.
I agree, it’s so fun to mix up different elements of tradition.
I love changing up my Tex-Mex nights with pasta instead of rice. I’ll have to try this version next time…..looks yummy Alisa.
We get stuck in rice ruts a lot, so this was a fun one to make for mixing things up!
You always have the best, do-able recipes. And this one is no exception. I will try truRoots pasta AND this fajita blend.
You are too sweet Alexa. Hope you enjoy it!
This pasta looks great, Alisa! I love the ancient grains pasta too. I buy it from Costco and love it!
That’s so cool that it’s available at Costco!
This looks so good, such a nutrition and flavor packed meal. I love the corn, tomatoes, peppers, just so much to love!
Thanks Sarah! I always pack as many veggies in as I can.
This would be a huge hit at my house! Peppers are everyone’s fave veggie here, so this is perfect!
Well I hope you get the chance to try it Jenn. Peppers go over well in my house, too – so sweet and crispy!
This looks SO good Alisa!!! I love this pasta, I did a review a few weeks back too, and it looks like a perfect way to use it!
How cool, I’ll have to check that out.
This is such a great idea! What a fun twist on classic pasta!
Yes I’m with you on the fajita flavoring! Never saw the pasta combo I love it!
Definitely hard to beat Tex-Mex 🙂
The roasted tomatoes and corn sound like a delicious addition to this dish. I love adding roasted tomatoes to pasta and never thought of making it fajita style. Yum!
I’m with you Kortney – totally addicted to roasted tomatoes, and they’re so perfect this time of year.
I just discovered that pasta last week. I made mac and cheese with it and I loved it. Your dish looks super delish!
That’s next up on my list to trial! I need to pick up those elbows …
Oh fun! This is a great idea. I love fajita flavors and would never have thought to combine with pasta!
Thanks Becky. I can’t seem to resist adding Mexican spices to all types of meals!
That sounds yummy, one of my favorite pastas!