I really love ranchero sauce and for some reason got it in my head, that it would make a good pasta sauce. So, I made this creamy vegan ranchero pasta with fajita “chicken: and peppers. I made a classic ranchero inspired sauce, but made it creamy. Then I marinated soy curls and peppers in a fajita marinade and sauteed them until they were a little charred. I mixed all of that with some pasta and wow! I was definitely right about it making a super delicious pasta sauce. The sauce is made in a blender and then I just heat it in the same pot I cooked the pasta in and then add the pasta back and stir that all together. It is a really easy and really yummy meal!
What You Need For This Spicy Pasta:
- Pasta: Of course. I like to use a short pasta, but you can use any kind you want.
- Onion, Jalapeno, Chipotle, Garlic, Cilantro and Lime Juice: These are the fresh ingredients you need for the sauce.
- Paprika, Oregano, Crushed Tomatoes, Raw Cashews: These are the pantry ingredient you need for the sauce.
- Soy Curls: These are the fajita “chicken” in the dish.
- Peppers: I like to use sweet peppers, but bell peppers are good too.
- Vegetable Broth, Olive Oil, Soy Sauce, Cayenne, Cumin and Cane Sugar: Mixed with a few of the ingredients used in the sauce, these make the marinade.
I like to prep this creamy vegan ranchero pasta the day before. You can start marinating the soy curls and peppers and just put them in the fridge. Then you can either soak the cashews overnight or you can boil the cashews and then make the sauce in the blender and heat it up the next day! This whole dish is so incredible. I legit can’t stop eating it. Luckily, this makes a lot of pasta and will please a crowd! If you love creamy pastas try my Vegan Creamy Miso Pasta with Caramelized Mushrooms!
Why Should You Make This Creamy Ranchero Dish?
- This sauce is incredible. It is creamy and spicy and so so yummy.
- The fajita soy curls and peppers are delicious all on their own.
- The combination of the pasta with the sauce and fajita soy curls and peppers is perfect!
- This is a really easy meal to make and you can prep ahead of time.
- The creamy vegan ranchero sauce is so good, it would be amazing as a dip for chips too!
Creamy Vegan Ranchero Pasta
Ingredients
Fajita "Chicken" and Peppers
- 4 Ounces Soy curls, dry
- 8 Ounces Sweet or bell peppers, sliced
- 3 Cups Vegetable broth
- 1/4 Cup Lime juice
- 2 Tablespoons Olive oil
- 1 Tablespoon Soy sauce or Tamari
- 6 Cloves Garlic, chopped
- 1 teaspoon Salt
- 1 teaspoon Cane sugar
- 1/2 teaspoon Cumin
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cayenne pepper
Creamy Ranchero Pasta
- 1 Cup Raw cashews, soaked*
- 16 Ounces Pasta of choice, vegan
- 1/2 a White onion, roughly chopped
- 1 Fresh jalapeno, de-seeded and chopped
- 1 Chipotle in adobo
- 2 Cloves Garlic
- 1/2 Cup Vegetable broth
- 1 Can(28oz) Crushed tomatoes
- 2 Tablespoons Lime juice
- 1/4 Cup Cilantro, fresh
- 1/2 teaspoon Paprika
- 1/2 teaspoon Oregano, dried
- A few pinches of Salt and pepper
Instructions
- First marinate your fajita "chicken" and peppers.
- Add your soy curls and peppers to a large mixing bowl, then pour the remaining ingredients for the fajita "chicken" and peppers over the soy curls and peppers. Stir to combine and make sure the soy curls and peppers are fully submerged in the marinade.
- Marinate the soy curls and peppers for at least an hour, but you can marinate them longer if desired.
- When ready to make the pasta dish, cook the pasta according to the package directions. Drain when the pasta is al dente.
- While the pasta cooks, sauté the soy curls and peppers. Drain the soy curls and peppers and either discard the marinade or save for another use.
- Heat a large non-stick skillet on medium high. Then add the soy curls and peppers. Sauté, reducing heat as needed, until the soy curls and peppers are brown. About 8-10 minutes. If you don't have a non-stick skillet, add a little olive oil to the skillet.
- Then make the sauce, drain the cashews and add them to a blender. Then add the onion, jalapeno, chipotle, garlic, broth, tomatoes, lime juice, cilantro, paprika, oregano, and a few pinches of salt and pepper to the blender.
- Blend on high, scraping down the sides as needed, until smooth. It may take a few minutes.
- Once the pasta is done and drained, using that pot, pour the sauce into it and then heat on medium low. Stir, and bring to a simmer.
- Then pour in the pasta and the fajita "chicken" and peppers.
- Toss to combine everything. Taste and adjust seasonings. It may need more salt and pepper or lime juice.
- Serve with extra cilantro on top if desired.
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So good! all your recipes are banging, my favourite foods and flavours, yum thank you so much for sharing them all!
Really good! Absolutely love the soy curl marinade. Just enough spice. Great recipe!