Ayurvedic pasta sauce
Cooking Ayurvedic food can seem so difficult and complicated. The truth is, once you get the basics down and understand the principles of Ayurveda, any meal can be made balancing for specifically your body.
This is exactly what you learn in my online cooking classes. I offer them over Zoom and it works beautifully! You get to learn in your kitchen with your tools and pots at hand, and together we’ll create a bundle of dishes that are exactly what you need.
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For the month of October, you’re in luck! For my birthday today, I will give away one 2 hours private cooking class at the value of 145€. All you need to do is make sure you’re subscribed to my newsletter, and share with me in the Instagram post here, why you should win. Now, on to the pasta.
ayurvedic Pasta Sauce
Makes 5 portions
This recipe is something I’ve made in many different variations, mostly using red lentils and sweet potato as a base. It’s simple, quick and delicious and leaves most bellies satiated and harmounious.
You need:
500 g pasta (I like to use buckwheat or organic spelt)
1 medium size sweet potato
2 tbs ghee
1 tbsp cumin seeds
1 tsp brown/black mustard seeds
1 tsp fennel seeds
2 tsp salt
1 tsp ground coriander seeds
1/2 tsp sweet paprika powder
1/2 cup red lentils
1 medium size Zucchini
6-8 medium size cherry tomatoes
This is how:
Wash and cube 1 sweet potato, if it’s not organic peel it too. Cube the tomatoes.
Rinse 1/2 cup red lentils in a strainer.
Add the following into a medium size pot and turn it on to medium meat:
2 tbs ghee
1 1/2 tsp brown mustard seeds
1 tsp cumin seeds
1 1/2 tsp fennel seeds
2 tsp salt
Sauté for 1 min or until the mustard seeds are popping, and then add in:
1 tsp ground coriander seeds
1/2 tsp paprika powder
4. Add the sweet potato, tomatoes and lentils to the pot and stir until covered with spices and ghee. Let simmer for a minute with a lid on.
5. Add 2-3 Cups of water or enough to cover the lentils and sweet potato with 1-2 cm water.
6. Let simmer for 10-15 min at medium to low temperature or until the lentils and sweetpotato are soft.
7. Slice the Zucchini in small thin cubes.
8. Blend the sweetpotato, lentils and spices with an immersionblender carefully until smooth. Make sure the immersionblender always is under the surface of the waterlevel so you avoid splashing hot liquid.
9. Add in the chopped zucchini and let simmer for another minute.
10. Serve with freshly cooked pasta, rice or bulgur and top off with fresh herbs.
