Healthy Ayurvedic Pasta
Many would think that pasta should never ever be part of a healthy diet but that's not necessary! If you get access to whole grain pasta whether made of whole semolina flour, or rice, or any other form of less processed grains then pasta can be part of a well balanced meal! It can make up the grain portion of your meal that can assist you in your digestion, so enjoy a bowl of wholesome pasta as part of your healthy lifestyle! You don't have to wait till you let yourself be ''flexible'' here and there.
4 handful of chopped broccoli
2 tsp grated ginger
1 tsp fennel seeds
1-2 tbsp cold pressed sunflower seeds or olive oil
½ tsp salt
½ tsp ground black pepper
Mix the spices and salt in the oil then add it onto the chopped broccoli and mix them all together well. Place them in a preheated oven at 180C for 30 minutes or until they’re slightly tender.
Butternut Squash Pasta
- 4 handfuls of chopped butternut squash
- 4 cups of broccoli florets
- ½ cup mung dhal
- ½ - ¾ tsp black pepper
- 4 pinches asafetida/heng
- 3/4 tsp salt
- 1 tbsp ghee
- Handful of sage or thyme
- 2 tbsp olive oil
- Whole wheat/ Whole Semolina pasta
- ½ tsp ground black pepper
Preheat the oven at 180C. Toss the butternut squash cubes on a tray and drizzle olive oil and a couple of pinches of salt on top. Roast till they’re tender. Roast broccoli florets on a separate tray. Drizzle with olive oil, salt, and cracked pepper.
In a pan add ghee, black pepper, asafetida and salt on a medium heat till the aroma comes up. Add in mung dhal and 2 cups of water. Bring to a boil then let it simmer for 20 minutes or till the mung dhal is done.
Boil the pasta in salt water and a bit of olive oil. Save 1 cup of the pasta water. Blend the cooked mung dhal with roasted pumpkin and the pasta water you saved. On medium heat saute either thyme or sage in olive oil till the aroma comes up. Mix the pasta with the butternut squash sauce, mix in some sage or thyme, then top with roasted broccoli!