Updated: Aug 2, 2019
It's as good as a slice of carrot cake 😏
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.
☝️ 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. .
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