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)
Boil water in large pot, add 1/2 tsp of salt, add pasta cook 5-8 min till al dente after water boil.
Cut mushroom and squash into quarters. In saucepan, add 1tbsp oil with crushed garlic. After saute 1-2 min add veggies.
Cook for 3-4 min till veggies gently soft. Drain pasta into bowl, add drizzle of olive oil.
In blender add basil and small amount of water, 1 tbsp oil with black pepper and 1/2 tsp salt.
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.