One-Pot, Cheesy Fajita Pasta
Florida Coastal Cooking
Serves about 8 1-cup servings
Vegan, Gluten Free
1 onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 pkg fajita seasoning mix, Simply Organic
2 cups cooked dark red kidney beans
24 oz strained tomatoes, Bionaturae
2 cups water
3 cups dry gluten free pasta, Tinkyada
1 cup vegan shredded cheese, Dayia (or any shredded cheese you prefer)
1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about five minutes or until softened; add garlic, cook an additional minute. Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet.
2. Add strained tomato, water and pasta. Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.
3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.