Best 4 Peanut Ginger Pasta Recipes

**Peanut Ginger Pasta: A Unique and Flavorful Fusion Dish**

Are you looking for a culinary adventure that combines the exotic flavors of Asia with the comfort of classic Italian pasta? Look no further than peanut ginger pasta, a unique and delectable dish that tantalizes your taste buds with its harmonious blend of sweet, savory, and spicy notes. This innovative recipe masterfully weaves together the rich, nutty flavor of peanut butter with the warmth of ginger, creating a luscious sauce that coats every strand of pasta in a velvety embrace. Discover the perfect balance of flavors and textures as you explore three enticing variations of peanut ginger pasta: a classic version with chicken, a vibrant vegetarian delight, and a tantalizing seafood extravaganza. Embark on this culinary journey and let your taste buds savor the extraordinary fusion of East and West.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT GINGER PASTA

Peanut Ginger Pasta image

To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. -Allil Binder, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons water
1 teaspoon sesame oil
1/3 cup creamy peanut butter
2-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked whole wheat linguine
2 cups small fresh broccoli florets
2 medium carrots, grated
1 medium sweet red pepper, julienned
2 green onions, chopped
2 tablespoons minced fresh basil

Steps:

Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.

Nutrition Facts : Calories 365 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 10g fiber), Protein 14g protein.

GINGER PEANUT CHICKEN PASTA

Ginger Peanut Chicken Pasta image

Fresh and light, the flavors in this creamy pasta dish are so amazing you'll want to lick the plate!

Provided by Hungry Chefs

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb penne pasta
3 boneless chicken breasts (skinned and chopped)
1 tablespoon cornstarch
2/3 cup 1% low-fat milk
1/4 cup creamy peanut butter
2 limes, juice of
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 garlic cloves, chopped
1 teaspoon fresh ginger, grated
3 tablespoons fresh cilantro, chopped
4 teaspoons crushed red pepper flakes (optional)
1/4 cup chopped chives (optional)

Steps:

Cook chicken in skillet, approximately 2-3 minutes per side.
Take chicken out of skillet and set aside.
In small bowl, dissolve corn starch in 2 T. milk.
Stir in remaining milk and add to skillet.
Cook for 1 minute, or until thick and bubbly.
Reduce heat to low.
In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
Stir into milk mixture until smooth.
Add chicken, chives, and cilantro.
Toss with pasta and enjoy!

PASTA WITH EGGPLANT, SNOW PEAS, BELL PEPPER, AND GINGER PEANUT SAUCE

Pasta with Eggplant, Snow Peas, Bell Pepper, and Ginger Peanut Sauce image

Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The wide pappardelle noodles have plenty of surface area to hold sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 40m

Number Of Ingredients 10

Ingredients

3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon honey
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
8 ounces snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
8 ounces pappardelle (broad noodles with curly edges)

Steps:

In large bowl, whisk together soy sauce, vinegar, peanut butter, honey, garlic, and ginger; set aside.
Place eggplants in a steaming basket set over a pan of simmering water; cover, and cook until almost tender, turning eggplant occasionally, about 15 minutes (add more water as needed). Add snow peas and bell peppers; cook until crisp-tender and eggplant is tender, about 5 minutes. Remove basket from pan.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain; add pasta and steamed vegetables to bowl with reserved soy-sauce mixture. Toss to combine. Serve warm or at room temperature.

Nutrition Facts : Calories 369 g, Fat 5 g, Fiber 6 g, Protein 14 g

RAW CARROT PASTA WITH GINGER-LIME PEANUT SAUCE

RAW CARROT PASTA WITH GINGER-LIME PEANUT SAUCE image

Categories Carrot

Number Of Ingredients 13

Ingredients

For the Carrot Pasta:
5 large carrots, peeled and spiraled into noodles
1/3 cup roasted cashews
2 tablespoons fresh cilantro, finely chopped
For the Ginger-Lime Peanut Sauce:
2 tablespoons creamy peanut butter
4 tablespoons coconut milk
2 tablespoons liquid aminos
Pinch cayenne pepper
2 large cloves garlic, finely chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon lime juice
Kosher salt to taste

Steps:

To Prepare the Ginger-Lime Peanut Sauce: Combine all ingredients in a small bowl and mix together until smooth and creamy. To Prepare the Carrot Pasta: Wash carrots well, peel them, and pat them dry. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what's left of the carrot. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part). Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Tips:

To achieve the best flavor, use fresh ginger and peanuts.
Make sure to toast the peanuts before adding them to the pasta. This will enhance their flavor and add a crunchy texture.
If you don't have peanut butter, you can use a food processor to grind the peanuts into a fine powder.
Feel free to adjust the amount of red pepper flakes to your desired level of spiciness.
For a vegetarian version of this dish, omit the chicken or tofu and add more vegetables, such as broccoli or bell peppers.
Serve the pasta immediately after it's cooked, while it's still hot and saucy.

Conclusion:

This peanut ginger pasta is a delicious and easy-to-make dish that's perfect for a quick weeknight meal. The combination of creamy peanut butter, spicy ginger, and tender chicken or tofu makes for a flavorful and satisfying dish. Plus, it's a great way to use up leftover chicken or tofu. So next time you're looking for a quick and easy dinner idea, give this peanut ginger pasta a try!