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Ginger Veggie Brown Rice Pasta

4.3 | 6 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Tiffany Ihle, Bronx, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York


Test Kitchen tips
  • If you have fresh garlic and ginger on hand, go ahead and mince 2 teaspoons of each and add them to this dish instead of using the 2 teaspoons each of ginger and garlic paste.
  • Canola or olive oil may be substituted for the coconut oil.
    • TEST KITCHEN APPROVED

    Ginger Veggie Brown Rice Pasta

    4.3 | 6 Reviews Add your review
    Yield:8 servings
    Prep:15 min
    Cook:15 min
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    Ingredients

    • 2 cups uncooked brown rice elbow pasta
    • 1 tablespoon coconut oil
    • 1/2 small red onion, sliced
    • 2 teaspoons ginger paste
    • 2 teaspoons garlic paste
    • 1-1/2 cups chopped fresh Brussels sprouts
    • 1/2 cup chopped red cabbage
    • 1/2 cup shredded carrots
    • 1/2 medium sweet red pepper, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ancho chile pepper
    • 1/4 teaspoon coarsely ground pepper
    • 1 rotisserie chicken, skin removed, shredded
    • 2 green onions, chopped
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    Directions

    1. In a Dutch oven, cook pasta according to package directions.
    2. Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in next 7 ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
    3. Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta. Sprinkle with green onion before serving.

    Nutrition Facts

    1 cup: 270 calories, 7g fat (3g saturated fat), 55mg cholesterol, 257mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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