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Ayurvedic Summer Pasta

We are at the peak of summer season, when the fire qualities in nature get aggravated. Foods that naturally have excess " heat" tend to be the nightshade vegetables, especially chillies and tomatoes. Pasta is traditionally made with tomatoes, however why not try a lighter version of pasta that can be made without tomatoes in summer season. Also, too much protein pasta can be according to Ayurveda drying, therefore I would mix it with whole wheat pasta. Other ingredients such as basil, mint, with a light cream sauce and cooling veggies can vary up your pasta choice!


1 cup whole wheat pasta

1/2 green zucchini

1/2 yellow squash

2 white mushroom

1 clove garlic

1/4 tsp black pepper( best for kapha, for additional spice)

1 tsp himalayan salt

1 bunch fresh basil

1-2 sprigs thyme

2 tablespoon olive oil

1 tablespoon heavy cream or 2 balls fresh mozarella cheese( optional)


  1. Boil water in large pot, add 1/2 tsp of salt, add pasta cook 5-8 min till al dente after water boil.

  2. Cut mushroom and squash into quarters. In saucepan, add 1tbsp oil with crushed garlic. After saute 1-2 min add veggies.

  3. Cook for 3-4 min till veggies gently soft. Drain pasta into bowl, add drizzle of olive oil.

  4. In blender add basil and small amount of water, 1 tbsp oil with black pepper and 1/2 tsp salt.

  5. To sauce pan add basil pesto, and pasta. Put stove on low heat and give quick stir. Add cheese or cream ( optional) with sprig of thyme.


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