Who doesn’t love the flavors of fajitas, smoking hot delivered right to you table? Turns out, you can replicate those flavors with pasta! Homemade roasted peppers mix with wine and sautéed onions to create a deeply flavorful sauce that soaks into the spaghetti. Dinner is ready in 30-40 minutes, making Veggie Fajita Pasta an easy weeknight dinner and awesome leftovers!
2 bell peppers, cut in half and seeds removed
1 teaspoon olive oil
1 red onion, sliced into very thin strips
Salt and pepper
1 cup white wine (chardonnay works well here)
2 cups vegetable broth
1 lb. pasta
Mozzarella cheese (optional)
Preheat oven to 450˚ F.
On a baking sheet, place pepper halves (cut side up) and roast for 25 minutes.
Add peppers to a bowl and cover with plastic wrap. Allow peppers to steam in the bowl from their own heat for 10 minutes.
Meanwhile, heat olive oil over medium heat and add thinly sliced red onion. Sprinkle with a pinch of salt and pepper and sauté for 5 minutes, stirring continuously until onions are soft and translucent.
Add white wine and broth. Reduce heat and simmer on low while the you prepare the pasta.
Boil and salt water (so that the pasta water is the same salinity as the ocean), and cook pasta 1 minute less than the package instructions.
Remove the plastic wrap from the pepper bowl and remove the skins from the peppers (this step should be easy if the peppers roasted and steamed long enough).
Dice peppers and add to wine and onion sauce.
When the pasta has finished cooking (1 minute less than the package instructions), add the pasta and 1 cup of starchy pasta water to the sauce.
Allow pasta to cook another 3-5 minutes until the sauce is mostly absorbed.
Serve in pasta bowls and top with mozzarella, if using.