Step 1

Heat oil in a skillet over medium-high heat. Add the veggies and cook for 3 to 4 minutes until golden brown on the edges

Step 2

Add the chickpeas, spices, salt and toss well. Cook for another 3 to 4 minutes. Taste and adjust salt and flavor. Add some chipotle pepper or cayenne for additional heat. Take off heat.

Step 3

Meanwhile Cook the pasta according to instructions on the package. Drain and transfer to a skillet.

Step 4

Add olive oil, tomatoes and mix. Add cashew cream, garlic, mustard, nutritional yeast, salt, and mix in. Partially cover and bring to a boil. Fold in some basil. Taste and adjust salt, flavor. Add more non dairy milk if needed.

Step 5

Fold in half of the fajita veggies + chickpeas lightly. Serve in bowls topped with additional fajita veggies and a sprinkle of vegan parm and black pepper or red pepper flakes, some lime if needed.