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.
☝️ If you are Kapha 🌊 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.
👉If you miss the cheesy flavour you can add a bit of nutritional yeast. Pittas should use it sparingly.👉Use sunflower oil instead of ghee if you are vegan. .