Inspiration from Meghan

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Fridge Bits Vegetable Fettucini


Happy Tuesday!

Did we all have a beautiful extra long sunny summer long weekend? I spent it up North at my cottage and am still here- sunning, funning and wild raspberry picking. If you were busy off having fun over the weekend and missed The Big Reveal of my new Little Project, check it here before you read on!

As I may have mentioned before, we don’t have running water up here so we always do our very best to make our food using as few pots and pans as possible. This lends a whole new level of creativity to the cooking process. We like to use up what we have leftover and then build upon to make the best ever dinner there ever was.

This pasta is one of my absolute favourite go-to dinners or lunches.

I always stress the importance in my classes of using up the ingredients that you have on hand- the best whatever to use being the one in your fridge, on your shelf, in your freezer etc. You picking up what I’m putting down.

So when we make a fidge bits pasta, the noodle and the fresh made sauce become the unifier and you can literally throw in whatever else you have around. That “whatever else” can be steamed veggies, grilled veggies, your fave meat, fish, bean or tempeh, and any other goodies. Now- you want to be careful that you don’t mix too many different flavours or things that already have sauces on it. Clean and simple is where it’s at my home-slizzle-mcnizzle.  Keeping it clean.

Now when it comes to pasta- I don’t care what “healthwashing‘ is covering the label. You know what I’m talking about right? The labels that say “whole grain” or “high protein” or “will make you young and beautiful and miraculously remove every inch of fat from your bum and wrinkle from your face”.

There is nothing on a label of pasta is really going to make a whole lot of different. What will matter if what is written in the ingredient list and what you do with it. The ingredient list should really just be a whole grain. I love whole buckwheat soba noodles.


See, you can serve a massive bowl of pasta with a jar of tomato sauce,  throw in some factory farmed “on special” ground beef, sprinkle it with processed parmesan and build yourself a nutrient depleting meal that is calories without nutrition.

Or you can take the same pasta, mix it with loads of vegetables and healthier organic protein, a made from scratch sauce, top it with some cold pressed flax oil and sea salt and you have a very different story being told on your plate (and in your body).

Pasta on its own, in any form, is a processed food to some degree. So if you are going to eat this treat we call pasta, it really should comprise only a small portion of the total dish- and be treated like a treat- not the main filler. You got me sister ? You picking it up yet?

You ready to toss this pasta dish together for en easy breezey summer mealsy? Here I share my version, but you best be knowing I want to know what lands in your version.

Fridge Bits Vegetable Loving Fettucini

1 serving of pasta (1 cup cooked or a quarter in diameter dry)
1 cup cauliflower, steamed
1 cup broccoli, steamed
2 Tbs Olive Oil
1/4 cup onion, coarsely chopped
2 cloves garlic, minced
1/2 block tempeh, cut into 1/2 inch cubes
2 Tbs tamari
2 cups kale, chard or spinach, coarsely chopped

  • Cook pasta as directed (or use leftovers)
  • Cut broccoli and cauliflower in desired bite size pieces and place in a separate bowl.
  • In a pan, heat olive oil and add in garlic and onions. Cook until fragrant (about 5 minutes)
  • Add in tempeh and tamari and cook until tempeh is slightly browned.
  • Add cooked vegetables in with steamed broccoli and cauliflower and mix in capers and greens of choice.
  • Mix thoroughly allowing heat from tempeh to wilt the greens.
  • Set aside

Cream Love Sauce

3/4 cup cashews
2-3 Tbs nutritional yeast
1 tsp tamari
1 clove of garlic
pinch of sea salt
1/3 cup water

  • Blend together until smooth and creamy
  • Note: can use cashew or almond butter if you don’t have a high powered blender

Put It Together Now!

  • In a large mixing bowl, mix together vegetables, pasta and sauce.
  • Enjoy!

10 responses to “Fridge Bits Vegetable Fettucini”

  1. Anouk says:

    Sounds yummely yum! Need to give a try some day so I’ll put it on The List :) Just a suggestion: to get an even creamier sauce I’d soak the cashews for a few hours (or overnight).

    • Meghan Telpner says:

      That’s always preferred- but I imagine most people don’t plan that far in advance (myself included!)

  2. Kristin (Cook, Bake, Nibble) says:

    I love quick dinners made out of “fridge bits”- sometimes I get the best meals, that way! This looks delish, soba noodles are a favorite in our house, too!

  3. Annie Summer says:

    I really appreciate the sauce recipe. I don’t have any trouble coming up with yummy ingredients for the salad, but sometimes don’t quite know what to do without resorting to something bottled for the dressing. This looks delicious and healthy! Thanks!

    • Meghan Telpner says:

      Haven’t bought a bottled dressing in years. I’ll start posting more of my easy salad dressings. Also check over on the right to search by category and choose ‘dressing’ for more ideas.

  4. Jessica @ Dairy Free Betty says:

    Sounds great! The sauce sounds perfect!

    Just wondering – can you do a post about your daily eats – or a list of breakfasts/lunches and dinners? I need some inspiration!! :)

    • Meghan Telpner says:

      Have you checked my recipes index? Click on the button up top on the right. Sharing my meals isn’t really my thing. A bit like showing off my underwear drawer you know? Very personal and depends on how I am feeling on any given day.

  5. Jayme Holmes says:

    Love this type of inspiration – they just keep on coming from you, and I thank you so much for them!

    Now, about the raspberries at your cottage – we were just up in that lovely part of the world, and have seen three, count them three bears this year! Usually are not so lucky. So please be sure and keep talking/singing/bell ringing when you are out picking those berries :-)

  6. Christine says:

    Dying to try this!!!

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