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Steak Fajita Pasta

Steak Fajita Pasta with Creamy Avocado Sauce


  • 1 pound flank steak trimmed and sliced against the grain into ½ in. thick slices
  • 2 bell peppers thinly sliced
  • 1 zucchini sliced into half moon shapes
  • 1 medium onion thinly sliced
  • 2 tablespoons avocado oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fajita seasoning
  • 1 teaspoon sea salt and pepper
  • 14 oz. fusilli pasta cooked according to package directions
  • Cheddar or Monterey Jack cheese optional

For the sauce

  • 2 ripe avocados
  • 1 garlic clove
  • ¼ cup cilantro
  • Juice of 1 lime or lemon about 1 tablespoon
  • 2 tablespoons olive oil
  • Reserved pasta water to desired consistency
  • Sea salt and pepper to taste


  • Preheat oven to 400F. Grease a large baking sheet or line with foil/Silipat. Toss together all the ingredients in a large mixing bowl until well-coated. Spread onto prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until vegetables are softened and meat is cooked through. In the meanwhile, cook pasta and make dressing.
  • To make the dressing: Add all the ingredients in a food processor and blend until smooth. Thin the dressing out with reserved pasta water, 1 tablespoon at a time (I used ¼ cup total)
  • To serve: Toss pasta with fajita meat & veggies and dressing. Serve with cheese, if desired. Squeeze some fresh lime juice for extra freshness.