This dish is rather a Vatta and Pitta pacifying one, however Kaphas can also eat it occasionally (during summer). See below the modifications.
1 medium zucchini
1 medium avocado + juice of half a lemon
2 big cloves of garlic
1 carrot
a handful of fresh basil and parsley
2 dl of coconut cream/or milk cream
pinch of black pepper
pinch of nutmeg
half a teaspoon of turmeric
3 tablespoons of coconut oil or sesame oil
salt to taste
300 g of pasta wheat or rice (for Kaphas rye)
Pittas can replace basil with dill.
Kaphas may leave out avocado and cream, add a sprinkle of chilli & use sunflower oil.
Method:
Cut the vegetables into thin, not too long sticks, chop the greens and grate garlic.
Put the water to boil for the pasta.
Add the oil in a pan, heat it up and add parsley and garlic, after a minute of roasting add carrot, roast again for 2 mins and add the zucchini to roast again a little. Finally add black pepper, nutmeg and salt, plus the cream (if no cream water). Check how thick it is and adjust to your preference by adding extra water (count in that zucchini may leave some water). Let it cook until the vegetables are almost perfect. In the meantime you can boil the pasta & purée the avocado, add the juice of half a lemon to it.
5 mins before you would turn off the heat add the chopped basil and cook with it for those 5 mins. Turn the heat off, mix the pasta and the vegetable sauce and let it sit for 10 mins so its not super hot.
