I’m writing this recipe while I eat my second helping of this delicious pasta dish. I apologise in advance for blowing my own trumpet but this tastes so good. I was inspired to make this after trying to Buzzfeed One-Pot Fajita Pasta twice. I had wanted to share a vegetarian rendition of the recipe but, while I love the flavours, I was disappointed with the consistency both times. I just love the idea of an Italian/Mexican love-child meal so I didn’t give up and I’m glad I didn’t.
The other great thing about this recipe is it is low-fat and if you follow Slimming World, it can be syn free if you take the cheese as your Healthy Extra A choice and use low-cal spray instead of oil. If you don’t follow any diet plans but want to eat healthy, this is a great low-fat option. That’s just a bonus to the fact that it’s meat-free and freakin’ DELICIOUS.
This recipe serves two-three people but as usual, you can alter it to suit your level of hunger. If you don’t want to use Quorn chicken pieces you could add extra veg. I was really lazy and used frozen peppers but you can throw in whatever vegetables you have in the fridge.
Top tip: please don’t drain your pasta before adding the pasta water to the frying pan. I’ve done this before when cooking certain recipes and it’s a pain in the butt when you forget.
- 150g Dried Rigatoni Pasta
- 1 Red Onion (peeled and roughly chopped)
- 2 Garlic Cloves (peeled and finely chopped)
- 2 Peppers (any colour, deseeded and roughly chopped)
- 200g Meat-Free “Chicken” Pieces i.e Quorn
- 2tsp Cumin
- 1tsp Ground Coriander
- 1tsp Smoked Paprika
- 1tsp Mild Chilli Powder
- Good Grinding of Rock Salt
- 2tsp Soy Sauce
- 40g Soft Cheese (I used Garlic & Herb Philly)
- 40g Cheddar Cheese (Grated)
- Bring a saucepan of water to the boil. Salt and add your pasta. Remember to stir occasionally to avoid sticking to the bottom of the pan.
- While pasta is cooking, heat a slosh of oil in a non-stick frying pan on a high heat. Start by adding the red onion and garlic and fry for about 3 minutes.
- Throw in the “chicken pieces” and chopped peppers, fry for a further 3 minutes until the pieces start to cook through.
- Add the cumin, ground coriander, smoked paprika, mild chilli powder and a good grinding of rock salt. Stir until the “chicken” and veg are completely coated. Fry for 2 minutes before adding the dash of soy sauce and stir-frying some more.
- Now add 40g soft cheese and stir continuously so that it melts and coats the ingredients.
- Before draining the pasta, take a ladleful of pasta water and add to the frying pan. Mix to create a sort of glossy sauce. If it’s not saucy enough then add another spoonful of pasta water.
- Drain the pasta and add to the frying pan. Mix. Add the grated cheddar cheese and mix again until the cheese melts away and you’re left with a delicious, gooey pasta dish.
- Serve and enjoy.