The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan fajita steak spaghetti
How’s this for a flexi Mexi mash-up? Onions, peppers and baguette bavette steak sizzle in mild Mexican spices, then simmer in a garlicky tomato sauce with twirlable loops of pasta. The final flourish – a scattering of green chilli tailored to your tastes. Mellow or fiery? You decide!
SWK: Source of fibre
SWK: High protein
Plants 4
one tray
Serving size
Ingredients
- 2 onion
- 2 pepper
- 4 bavette steaks
- 1 chilli
- 2 handful of fresh coriander
- 400g pasta (Wheat) (Durum wheat semolina)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 652
Protein: 46g
Carbs: 95g
Fat: 8.8g
Ingredients
- 1 onion
- 1 pepper
- 2 bavette steaks
- 1 chilli
- 200g passata (tomatoes, salt, citric acid)
- 200g pasta (Wheat) (Durum wheat semolina)
- 2 tbsp tomato purée
- 1 handful of fresh coriander
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 657
Protein: 47g
Carbs: 95g
Fat: 8.9g
One-pan fajita steak spaghetti
How’s this for a flexi Mexi mash-up? Onions, peppers and baguette bavette steak sizzle in mild Mexican spices, then simmer in a garlicky tomato sauce with twirlable loops of pasta. The final flourish – a scattering of green chilli tailored to your tastes. Mellow or fiery? You decide!
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Beef
Allergens: Wheat
Cooking Instructions
Before you start
- 1x large, deep non-stick frying pan
Dice & slice
- Peel and finely dice the onions, then deseed and finely dice the peppers.
- On a separate board, trim any visible fat from the steaks then thinly slice against the grain.
Sort the base
- Spritz a large, deep non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and peppers for 5-7 mins.
Bring everything together
- Tip in the steak strips, sprinkle in the Mexican spice, and squeeze in the garlic paste and tomato purée. Add the stock, pour in the passata and 500ml water (900ml for 4 portions) and stir well. Bring to a simmer.
- Snap the spaghetti into the pan in 2cm lengths, using a spoon to submerge them in the sauce. Simmer for 12-15 mins, until the pasta is just soft and loosely coated in sauce.
Plate up
- Thinly slice the chilli, and finely chop the coriander.
- Scatter the chilli (to taste) and coriander over the pasta and serve.