Green Ginger Cream Pasta

You know what’s cool? When Kirk helps brainstorm recipes. Even cooler? When he creates new recipes for Meatless Monday from A-Z! For this week’s featured ingredient, he used Pickled Sushi Ginger that we already had on hand.

MMAZ Ginger

Not only does this recipe feature ginger, it also includes another September ingredient – edamame! The combination of these two ingredients results in a wonderfully fresh flavor, which works great on a light pasta.

The fresh flavors inspired me to try using this sauce on zucchini noodles. You may remember Katie’s guest post raving of these amazing noodles or Kristina’s recent recipe utilizing these amazing veggie spirals. I was happy that my suspicion was correct, this sauce was fantastic on freshly spiralized zucchini noodles!

Green Ginger Cream Pasta

Green Ginger Cream Pasta
 
Author:
Recipe type: entree
Cuisine: italian
Serves: 4
Ingredients
  • 1 block silken tofu, extra firm
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon plum vinegar
  • ¼ cup edamame, shelled
  • 2-4 tablespoons thinly sliced pickled ginger
  • (depending on how much you like ginger)
  • 8 ounces rice pasta (or 2 medium zucchinis, spiralized)
  • 1 tomato, diced (optional)
  • optional garnish: green onion, cashews, ginger
Instructions
  1. Combine silken tofu through pickled ginger in a blender and combine until smooth and creamy. Pour over pasta (or spiralized zucchini) and stir to coat.
  2. Mix in diced tomato (if desired) and top with desired garnish. Serve!

Green Ginger Cream Pasta

Now it’s time to share your ginger recipes – can’t wait to see what you created!

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You might have noticed that next week is October and I haven’t shared the next month of ingredients yet. Whoops! I completely forgot last week, let’s pretend I was testing your creativity and wanted to see what you could create on a week’s notice. :)

Finally, the October Meatless Mondays from A-Z ingredients!!

  • Oct 1: Hominy
  • Oct 8: Israeli Couscous
  • Oct 15: Jalapeño
  • Oct 22: Kale (couldn’t help myself!)
  • Oct 29: Lentils

MMAZ - October

If you’ve participated in MMAZ so far, I hope you’ll continue to link up! If you haven’t joined yet – why not?! I hope to see YOUR recipe creations in October.:)

Feel free to link up to old recipes that are meatless and feature the key ingredient. You will need to add the image to your post, however.

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Questions for you:

  • Have you experimented with spiralized veggies yet?
  • Does your husband/wife/boyfriend/girlfriend like to cook?
  • What recipe on the October list are you most interested in?
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  1. says

    I was hoping for J is Jicama…just because it would confuse everyone phonetically. But HOMINY! YES! This is going to be one Mexican October…but I actually have an old Cooking Light recipe or “Witches’ Brew” that involves hominy….however I wonder if I can’t come up with something else (even if that would be quite seasonally appropriate).

    LOVE that you used sushi ginger. I only really crave sushi FOR the pickled ginger I think. I wanted to come up with a recipe that somehow incorporated pickled, crystallized, and fresh ginger…but maybe I’ll save that for the next time ’round the alphabet.
    Sarah @ The Smart Kitchen recently posted…Apple Lemon Ginger PestoMy Profile

    • says

      I thought of Jicama, but decided to save that for another time. I have no idea what I’m going to cook with Hominy, but the few times I’ve had it I LOVED it!

      My dad is a huge fan of the pickled sushi ginger, he will steal it off everyone’s plates when we go for sushi. :)

    • says

      Sorry about that – I was too huried in my posting and completely forgot to add it originally. I actually added it from my phone while I was getting ready in the morning, what did we do without smartphones?! ;)

    • says

      Me too! I go through phases where I forget we can create them and then I end up using my spiralizer a lot! Kirk is such a good chef, he doesn’t get enough credit for his creativity around here. :)

  2. says

    Oh my gosh – next week is October?!? Wow, how’d that happen? Anyway…

    I wish I liked ginger more. I can take it in very small doses, but I can’t do much of it – especially fresh. It’s too bad since there are so many good sounding giner recipes out there.
    Tiff recently posted…Tuckered OutMy Profile

    • says

      I know – craziness! Besides the fact that october means the marathon is closer…i want more time!

      Kirk isn’t a huge fan of ginger either, but the pickled version is a little milder. If you like the hint of ginger, try this recipe on the low range of ginger and you might find it works for you!

    • says

      I tried your recipe last night and it was AWESOME!! Exactly what I wanted to sip on while cooking (since i was trying not to have a beer or glass of wine last night. ;)).

  3. says

    Still bummed I didn’t get around to the challenge this weekend! Ginger is SO good. And love the sound of that pasta sauce. I cooked spaghetti squash for the first time this weekend–bet it would be amazing with some gingery goodness on top!
    Allie recently posted…The Haves and Have-NotsMy Profile

    • says

      OH! And got distracted dreaming about squash and ginger, so I forgot to mention that I’m excited about hominy next week! I used to eat that stuff plain from the can, haha. I’ll try to come up with something a little classier for next Monday ;)
      Allie recently posted…The Haves and Have-NotsMy Profile

      • says

        I bet it would be great on spaghetti squash, let me know if you try it!

        Yea Hominy! I can’t wait to see what you come up with – I am not sure what in the world to make, but I’ll come up with something. :)

    • says

      I’m so sorry to hear about your tummy issues, I hate it for you. I used to have a lot of problems with my tummy, so I can relate. I hope you get it figured out soon!

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