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
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