Pasta tossed with seasonal sautéed vegetables and spices, besides being delicious, is about as fast as Ayurvedic food can be. Great for dinner and a lovely lunchtime meal with cheese and nuts added, pasta with vegetables is a first and last resort when mealtime calls and cook time is in short supply.
The qualities of the three doshas can be found in the seasons. Vata is cold, dry, airy and rough; it is associated with fall and winter. Kapha is heavy, damp and slow, and is correlated with spring. The heat of summer is associated with Pitta dosha.
Seasonal, local produce and herbs are naturally balancing for the body
The produce that grows locally in your region at any given time of year has a naturally balancing effect. For instance, cooling zucchini and mint are readily available in the heat of summer which have a cooling effect on the body. Similarly, carrots and fennel are grounding, which helps to counter the cold, airy qualities of the winter season.
Ayurvedic pasta recipes for each season: Spring, Summer and Fall/Winter
Taking this concept of using seasonal vegetables, herbs and spices, here are three delicious pasta recipes.
Healthy, delicious additions to personalize your pasta
Want to take your pasta dish to the next level? Try some of these simple additions to add more flavor, texture, and dosha-balancing goodness:
- Maharishi AyurVeda Churnas (Ayurvedic ready-made spice mixtures blended to balance each of the doshas; Kapha, Vata or Pitta.)
- Toasted nuts and seeds
- Sautéed tofu, paneer, or seitan cubes
- Pesto
- Red pepper purée
- Grated Parmesan cheese
- Dabs of cream cheese or chèvre, added to the vegetables while cooking
- Thick coconut milk, added to the vegetables while cooking
Ayurvedic cooking doesn’t have to be complicated. Seasonal, fresh vegetables, herbs and spices make any meal more balancing and satisfying, pasta included! For more healthy recipes, head to the recipe blog.
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