Ginger Veggie Brown Rice Pasta Recipe photo by Taste of Home

Ginger Veggie Brown Rice Pasta

Servings: 8 / Total Time: 30 mins
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

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 onions before serving.
Ginger Veggie Brown Rice Pasta Recipe photo by Taste of Home