Thai Butternut Pasta with Fermented Ginger Carrots
Ingredients
- 1 TBSP olive oil
- 4 cups butternut squash cubed
- 1/2 cup onion diced
- 1 can coconut milk
- 1 TBSP peanut butter
- 1 TBSP fish sauce optional
- 1 cup vegetable broth
- 2 TBSP chili sauce
- 1 inch ginger peeled and chopped
- Juice from one lime
- 1 cinnamon stick
- 1 LB baked tofu
- 8 OZ rotini or other pasta
- 1/2 cup Zymbiotics Fermented Foods Ginger Carrots/Zarrots
- Cilantro garnish to taste
Instructions
- Directions: Peel and cut squash. Heat oil on medium in large pan and saute onions until soft. Add squash and heat for a few minutes, stirring occasionally. Add broth, coconut milk, peanut butter, fish sauce, chili sauce, ginger and cinnamon stick, simmer until squash is soft. While sauce cooks boil water and cook pasta until done. Add baked tofu and garnish with cilantro, lime juice and ginger carrots.