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Protein Rich and Gluten Free Stir Fry Pasta

If you are looking for a dish that has it all veggies, protein and tastes great, you have to try making this pasta recipe! Regarding the Allicin in Garlic: According to All Well Health, Allicin is a compound that may help ease inflammation and block free radicals that harm cells and tissues in your body.

More info about garlic:

TMAO Information

Use whatever vegetables you like. You can use chicken or Tempeh for protein.



2 Tablespoons olive oil

1/2 Onion chopped

2 Stalks celery chopped

2 Cloves garlic chopped

1 Chopped carrot

4 Cut up chicken thighs

8 Stalks asparagus cut up

A Splash of marsala wine

6 Mushrooms sliced

2 Cups cut up fresh spinach

1/4 Teaspoon onion powder

1/8 Teaspoon turmeric

1/4 Teaspoon garlic powder

1/2 Fresh lemon

8 Ounces cooked Quinoa white rice pasta and a few ounces of mung bean pasta or whatever pasta you prefer

Shake of Basil

Shake of Oregano

Drizzle of Extra Virgin Olive Oil



Heat the pan and add in 2 tablespoons olive oil, then add in the chopped onion, celery, carrot and garlic. Sautee until translucent. Add cut up seasoned chicken (or cubed Tempeh if you don't want to use chicken). Add cut asparagus and mix in. Add in a splash of Marsala wine. Add the mushrooms and cut spinach with 1/4 tsp onion powder, 1/8 teaspoon turmeric, 1/4 teaspoon garlic powder and a dash or two of Celtic Sea salt. Mix together the squeeze juice from 1/2 of a lemon. Toss in cooked pasta and mix well.

When you serve up the pasta on a plate sprinkle over it a shake or two of basil, a shake or two of oregano and a drizzle of extra virgin olive oil.

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