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Sweet Potato Pasta šŸ„•šŸ„”

Writer: OrsiOrsi

Updated: Aug 2, 2019



It's as good as a slice of carrot cake šŸ˜


Serves 2 -V, -P, +K (just a bit) 3 medium carrots 1/2 piece of a medium sized sweet potato 1 normal potato Half of a mild green chilli (Pittas remove seeds or omit) 1 teaspoon of Roman cumin 1 teaspoon of cinnamon 1/3 teaspoon of black pepper A handful of parsley Salt to taste 1 tablespoon of ghee (or sunflower oil if you are vegan) A sprinkle of rosemary (optional) 250 g of pasta Handful of roasted and grated walnut Method:


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.

ā˜ļø If you are Kapha šŸŒŠ 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.

šŸ‘‰If you miss the cheesy flavour you can add a bit of nutritional yeast. Pittas should use it sparingly. šŸ‘‰Use sunflower oil instead of ghee if you are vegan. .

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