Pork, Peppers & Pasta (Soy-Free)


Recipe by Jennifer Novic of Pie is the New Toast and Cook Smarter.

Pork, Peppers & Pasta


  • 3 thick pork loin chops, cut down into bite sized pieces
  • 1 white onion, chopped up
  • 4 cloves of garlic, smashed (not diced)
  • 2 green bell peppers, cut into thin long strips
  • Onion salt, as desired (cover pork with)
  • Ground Ginger, as desired (cover pork with)
  • Italian Seasoning, 1/2 tsp (cover pork with)
  • Any type of pasta will do, but I used spaghetti with my dish
  • Extra Virgin Olive Oil for sauteeing veggies- to your discretion

1. Cut up all of your veggies and add onion & garlic to a frying pan with enough EVOO to cover the bottom. Cut up your peppers and put in a bowl off to the side. Chop up your pork loin chops into bite-sized pieces (I did it by slicing the pork loin diagonally into semi-thick strips, and then chopped those up into bite sized pieces so it cooks faster), add your spices and set aside. Start your pasta if you don’t have day-old pasta (start boiling water). If you have day-old pasta in a pot, cover it up and put on low heat so it heats up nicely.

2. Sautee the onion and garlic til translucent, add peppers and cook til they start to “wilt” a bit (not too much! You still want a little bit of crunch). Add the pork and cook til thoroughly cooked. You can also set it on a lower heat to let it simmer down a bit and cook on its own.

3. When both the pork & peppers mixture and the pasta are all ready to be served, serve in a bowl or a plate together and there you have it! Enjoy!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply