Stir-Fry Gluten Free Pasta

I reviewed Simplified Dinner: Gluten and Dairy Free Edition by Mystie Winckler and will be sharing my review of the eBook within the week. I tried another recipe in her book and tweaked it a little. This is somewhat easy to make, not as easy as the Chocolate Mousse using Coconut Milk dessert, but still doable if you’re pressed for time. My family loves pasta so I decided to give this one a try.

Here’s what you need:

½ kg Cooked Pasta (gluten-free or any regular pasta will do)

¼ kg Cooked Meat (chicken, pork, beef or any seafood that you like)

Canned mushrooms (I used champignons and shiitake)

Medium bell-pepper (sliced into strips)

4 small tomatoes (cut into wedges)



2 tablespoons Olive oil (for cooking)

Salt and pepper to taste

Here’s how to make it:

Cook pasta according to package instructions (that would be until al dente).

Sometimes we cook then refrigerate or freeze meat for “emergencies” or when we don’t have much time to prepare “complicated” meals. The cooked meat I used here was prepared beforehand by sautéing onion, adding the ground pork and cooking over medium heat then seasoned with salt and pepper. We made a big batch and stored them in separate containers in the freezer.

Heat olive oil in a wok or deep pan.

Sautee the onion and garlic. Add the mushrooms.

Add bell-pepper and tomatoes. Stir-fry the mixture until you smell the aroma of the bell-pepper.

Add the meat and mix.

Add the cooked pasta and stir till everything is evenly mixed.



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