Serves 2 -V, -P, +K (just a bit)3 medium carrots1/2 piece of a medium sized sweet potato1 normal potatoHalf of a mild green chilli (Pittas remove seeds or omit)1 teaspoon of Roman cumin1 teaspoon of cinnamon1/3 teaspoon of black pepperA handful of parsleySalt to taste1 tablespoon of ghee (or sunflower oil if you are vegan)A sprinkle of rosemary (optional)250 g of pastaHandful of roasted and grated walnutMethod:
Warm the ghee in a pan, when hot add the Roman cumin and cinnamon to fry a little until their smell is coming out. Add the parsley and saute it for less then a minute, then add all the other chopped vegetables, let them warm through.Add salt and black pepper (rosemary), then approximately 6 dl of water and let it boil until ready.In the meantime boil the pasta and roast and grate the walnut.Once the vegetables are ready puree it with a hand blender. If it is too thick add a bit of water.Finally mix it with the pasta and sprinkle it with the walnuts.
āļø If you are Kapha š dominant or with imbalance use gluten free pasta, a bit more of black pepper and a dash of red chilli flakes. It can still make you feel heavy during winter, but should be fine with one small plate per meal.
šIf you miss the cheesy flavour you can add a bit of nutritional yeast. Pittas should use it sparingly.šUse sunflower oil instead of ghee if you are vegan. .
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