29 Jul

This dish is a great spin on traditional fajitas, but still has a warming kick of spice. It’s so simple to make and easy to adjust the recipe to suit whatever you want, I like to make it with gluten-free pasta because it makes for a lighter meal.

• 3 cups of water
• 2 cups of plant based milk
• 2 cups of dry pasta
• 1/2 cup of mixed bell pepper sliced into small pieces
• 2 tbsp nutritional yeast
• 2 tsp smoked paprika
• 2 tsp chilli powder
• 1 tsp cumic
• 1 tsp ground nutmeg
• Salt to taste
• 1/2 cup of grated vegan cheese (optional)
• Corn on the cob and butter

1. Turn oven on to 180°C
2. Wrap the corn on the cob in tin foil with some butter spread on the top then add to the preheated oven for 25 minutes
3. Add the water and milk into a large saucepan and bring to the boil
4. Add the dry pasta into the pan with the bell pepper and seasoning, stir regularly for 15 minutes
5. When the pasta is cooked, stir in half the grated cheese then serve with the rest of the cheese on top

Hannah Campbell