One of my favorite pasta dishes ever, this Ginger Peanut Pasta is spicy, savory, and tangy with a touch of sweet. It’s incredibly flavorful, satisfying, hearty, and healthy.
This dish has a good amount of protein and healthy fats, which is great for boosting the health of your skin.
Let me know if you try this recipe in the comments below! Hope you love it as much as I do. Enjoy 🙂
If you give this ginger peanut pasta recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
- To make the kale less bitter, just massage it with oil (olive, avocado, sesame, or coconut). It makes it easier to eat and to digest. Only takes a couple of minutes for the stiff leaves to soften.
- If you want to make this dish even healthier, sub the peanut butter for sunflower butter.
¼ cup creamy, natural peanut butter (organic, if possible)
1 tablespoon sesame oil
2-3 teaspoons soy sauce or tamari, more to taste
1 teaspoon rice wine vinegar
½ lime, juiced
½ teaspoon grated ginger
Warm filtered water to thin
½ teaspoon chili garlic sauce (optional)
PASTA + VEGGIES
8 ounces brown rice pasta or other noodle of choice
1-2 cups kale, torn into small pieces
1 teaspoon sesame oil (or sub olive oil or avocado oil)
Cilantro or parsley leaves, chopped
Green onions, green parts only, chopped
Sesame seeds (optional)
Sprouted cashews (optional)
Cook the pasta according to the package instructions or until al dente.
In the meantime, prepare the sauce by adding the peanut butter, sesame oil, tamari, vinegar, lime juice, fresh ginger, and chili garlic sauce to a small mixing bowl to combine.
Taste and adjust the flavor as needed and add warm water until you’ve reached a semi-thick consistency. Set aside.
Add clean, dry kale to a medium mixing bowl and add sesame oil. Massage it for several minutes with your hands until the leaves soften.
When the pasta is done, drain and toss it in a tiny bit of sesame oil. Then toss it in the ginger peanut sauce to coat.
Serve with a generous amount of fresh chopped parsley or basil, green onions, and cashews or peanuts.
Store leftovers in an airtight glass container, storing the dressing and toppings separately to keep them fresh. The dressing will keep in the fridge for 5-7 days.
If you love this recipe, you’ll also love this Creamy Pasta with Cashew Sauce.