Saturday, 17 November 2012

Recipe: Ginger pasta with zucchini

I found this one in Alicia Silverstone’s book “The Kind Diet”. It is super easy to make, as you will see. I only tweaked it a little bit to suit my needs.

What you will need:
Pasta of whatever shape, size and quantity you like. It doesn’t really matter. I used two 250g packs of gluten free rice pasta.
1 block of firm tofu, roughly mashed up with your hands or fork
1 tbsp olive oil
Half onion, chopped (optional)
Small zucchini, halved lengthwise and thinly sliced
A few dashes of tamari or soy sauce
1 tsp ginger juice (grate a 5cm piece of ginger and squeeze out the juice with your fingers)

Cook the pasta according to the packet directions, drain and set aside.
Heat oil in a pan and if using, add onion and sauté until onion is translucent. This should take about 3 to 4 minutes. Add 1 or 2 tbsp water if the onions start to stick to the pan. Add the zucchini and sauté for 2 to 3 minutes to until it softens. Then add tofu and tamari/soy sauce. Saute for 2 minutes and then stir in ginger juice and cooked pasta. Toss ingredients and serve.

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