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Meatless Pasta and Vegetable Stir-Fry

A quick and delicious meal made in no time using whatever veggies you have on hand!
Author: Kelly the Kitchen Kop

Ingredients

  • Whatever kind of pasta you have on hand. Adjust amount to how many you're feeding. My favorite these days is Einkorn pasta.
  • 2-3 Tablespoons butter
  • Chopped veggies of your choosing or again, whatever you have on-hand — broccoli, asparagus, green beans, tomatoes, squash, onions (you might caramelize these first in some pastured butter or ghee!), mushrooms, corn, kale, etc.
  • Sea salt
  • Pepper
  • Sprinkle of garlic powder or use fresh chopped garlic

Instructions

  • I threw a handful of cold leftover organic pasta into my cast iron pan with a couple tablespoons ofpastured butter. (If you don't have leftover pasta around from a previous meal, then you'll need to boil some up). In the meantime, chop whatever veggies you have on hand, be creative! Today I chopped up some patty pan squash and cherry tomatoes from the farm – yum. I sprinkled on sea salt, a little pepper, and a little garlic powder. Stir-fry it around 'til hot, and then it's time to eat.