Vegetable Fajita Pasta
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Fajita style pasta filled with red bell peppers, green bell peppers, onions, tomatoes, and mozzarella cheese. This vegetable fajita pasta is easy to make and absolutely delicious.
  • 2 cups dry penne pasta
  • 1 ½ tablespoons vegetable oil
  • 1 small (or ½ large) green bell pepper, sliced
  • 1 small (or ½ large) red bell pepper, sliced
  • ½ medium sized onion
  • 1 10 oz can diced tomatoes and green chilies
  • ½ teaspoon crushed red pepper
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 ½ teaspoon chile powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 ½ cups mozzarella cheese
  • Finely chopped parsley for garnish (optional)
  1. Cook the pasta in boiling water according to the directions on the packaging. Drain the pasta once the texture is to your liking and run it through cold water to stop the pasta from continuing to cook and to prevent them from sticking to each other.
  2. In a large skillet, add vegetable oil and allow it to heat over medium heat for about a minute. Once the vegetable oil is hot, carefully add the sliced onions. Cook them until they’ve softened. Then add the red and green bell peppers. Cook the peppers until they’ve softened.
  3. Now, pour in the diced tomatoes and green chilies sauce. Allow the tomato sauce to warm up.
  4. Stir in the crushed red peppers, cumin, garlic powder, oregano, chili powder, granulated sugar, paprika, and salt until all the seasonings are well incorporated in the sauce.
  5. Add the pasta to the sauce and stir until they are very well coated with the sauce. Sprinkle the mozzarella cheese into the pasta. Once the cheese starts to melt, remove the pasta from heat.
  6. Serve the pasta immediately warm. Garnish with finely chopped parsley if desired.
Recipe by Cooking with a Wallflower at