Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 350 g penne pasta and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 150 ml of the pasta cooking water, then drain the pasta and set aside.

Warm the sauce

While pasta cooks, pour 300 ml Sheese® sauce into a medium saucepan and warm gently over low-medium heat. Stir in 100 ml warm vegetable stock to loosen the sauce to a glossy, pourable consistency. Keep warm on lowest heat, stirring occasionally; do not boil.

Vegetables & aromatics

Prepare vegetables

Core and slice the red, yellow and green bell peppers into 6–8 mm strips. Peel and slice the large onion into thin half-moons. Thinly slice 3 spring onions diagonally (separate white and green parts). Mince 2 cloves garlic. If using frozen peas, rinse briefly under warm water to defrost and drain.

Sauté veg

Heat 2 tablespoons olive oil in a large, heavy-based frying pan or skillet over medium-high heat. Add the sliced onions and the white parts of the spring onions and sauté for 3 minutes until starting to soften. Add the sliced peppers and continue to cook, stirring occasionally, for 5–7 minutes until peppers are tender-crisp with some char starting. Add the minced garlic and the peas, cook 1 minute until fragrant.

Fajita seasoning & combining

Add spices

Reduce heat to medium. Sprinkle in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Stir to coat the vegetables and cook 1–2 minutes to bloom the spices. Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained penne to the skillet with the vegetables. Pour the warmed Sheese® sauce and the reserved 150 ml pasta water (add gradually to reach desired sauciness) over the pasta and vegetables. Toss gently but thoroughly over low heat for 1–2 minutes so pasta is coated and sauce clings. If sauce is too thick, add a splash more warm stock or pasta water. Heat through until everything is hot (about 1–2 more minutes).

Finishing & garnish

Adjust and finish

Remove from heat. Stir in 1 teaspoon olive oil for shine and a squeeze of half the lime (reserve wedge for serving). Check seasoning and add a little more salt or pepper if needed.

Plate & garnish

Divide the fajita pasta between 4 warm plates or bowls. Sprinkle micro herbs across each portion, scatter the green slices of spring onion on top, and place a lime wedge alongside. Serve immediately so micro herbs remain fresh and bright.