Stir Fry Pasta

Posted on Posted in Beginner Cook Recipes, Cookie Crumbs, Dinner, Lunch, No-Bake, Non-Vegetarian, Pasta, Recipes

Let’s get real for a second. Sometimes you’re too exhausted to think up flavour combinations. And the fridge really needs a clean-up of leftover veggies and produce that are soon to die without fulfilling their destiny of being at the bottom of your stomach. That’s when the guilt of giving into buying fresh produce and not using them kicks in.

Which is why this recipe exists.

It’s a no-brainer to cook, and a fistful of flavour, power packed with nutrition, to eat. Your mum’s going to be so proud of you *proud tear rolling down a cheek*.

Check out the Tips section at the end for substitutes!


Ingredients (Serves 2)

3 cups drinking water
2 cups pasta (I used spirali, but any short pasta works for this recipe)
2 tsp oil
1 tbsp salt

2 tbsp oil
4 – 6 garlic cloves, crushed and chopped
1 onion, sliced thinly
2 medium tomatoes, sliced thinly
1/4 head of broccoli, chopped roughly into bite sized chunks (roughly amounts to 1/4 cup)
1/4 cup corn kernels (I used frozen American Sweet Corn because it’s easier to work with)
3 spicy chicken sausages, chopped diagonally (for substitutes, see Tips at the bottom of the recipe)
2 tbsp ketchup
salt to taste
pepper to taste
1 tsp pasta seasoning (optional, see substitutes in Tips)

Stiry Fry Pasta


  1. Boil the pasta for approximately 8 – 12 minutes with the oil and salt on medium flame.
  2. Drain the pasta and set aside. Save 1/4 cup of the liquid.
  3. Meanwhile, in a kadhai, heat the oil and add the garlic. Saute on medium flame.
  4. Add the onions and fry until translucent. Add the tomatoes until pulpy and the mixture reduces.
  5. Add the remaining ingredients and fry for five minutes.
  6. Add the reserve liquid into the stir-fry mixture and mix well.
  7. Add the pasta and toss until everything comes together. Check for seasoning and you’re done!


The idea of this stir-fry pasta is to get you to eat as many veggies as possible. The flavour base is of garlic, tomatoes and onions, and no home is ever in wanting for these three. Everything else is an add-on for nutrition’s sake. Feel free to experiment with diced beans, chopped carrots, shredded cabbage, sliced capsicum, or peas!

Short pasta substitutes – macaroni, penne, shell pasta

If using Corn on the cob, 1 cob is enough for two serving. Cut the cob in half, steam it for 10 minutes in a pressure cooker and run your knife vertically down from the cut face of the cob to release the kernels.

For a vegetarian option to sausages, use soy nuggets. Soak the nuggets in salted warm water for half an hour before cutting and using. You can also omit the sausages entirely too.

Oregano, rosemary and thyme are the primary ingredients of store-bought pasta seasoning. Feel free to experiment with the constituent flavours!

For added indulgence and flavour, add some homemade tomato sauce or white sauce. Or, grate some of your favourite cheese and enjoy!

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