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The Three Seasons of Pasta

The Three Seasons of Pasta

Pasta tossed with sautéed vegetables, besides being delicious, is about as fast as ayurvedic fast 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. Here are three seasonal vegetable combinations. They all contain tri-doshic elements: asparagus in spring, French beans in summer, and fennel in winter, so you can create each mixture with the types of oils, pastas, and additions that are most balancing for you.

Additions to toss along with pasta and sautéed vegetables:

  • Toasted nuts and seeds
  • Sautéed tofu, panir, 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
  • Maharishi AyurVeda Churnas (ayurvedic seasonings) — KaphaVata or Pitta





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