Updated: Jan 14
This thick, silky Vegan Ayurvedic pasta dish is, in my opinion, even tastier than the original fettuccine alfredo! What's more exciting about it is that it's incredibly easy and simple to make, with just a few ingredients! And what's MOST exciting about it, is how it makes you FEEL!
In Ayurveda psychology, foods can make you feel one of three ways:
1. Dull, tired, depressed (a quality called "tamas" in Ayurveda psychology)
2. Excited, agitated, on fire (the quality of "rajas")
3. Cool, calm, compassionate (the "sattva" quality)
Ordinary fettuccine alfredo dishes tend to fall under the "tamas" category of foods that make you feel dull, tired and lethargic. Perhaps you've had that experience after eating this dish in your favorite Italian restaurant? You feel great while you're eating it, but then soon afterwards, it's like you can't move. You just want to go to bed.
I don't like feeling that way after eating.
This particular rosemary alfredo is altruistic for your body and mind. It helps you feel more calm, altruistic and compassionate. And with the sattva quality it carries, it even improves the clarity of your mind!
So instead of feeling all tired and groggy after eating this, you can actually feel your beautiful heart healing and expanding in a feel of altruism towards all living beings, human as well as plants and animals.
2 cups small cauliflower florets
1/4 cup cashews
3/4 cup coconut or almond milk (for richer, thicker consistency) or water (if you prefer it to be lighter)
1/2 teaspoon pink rock salt
2 tbsp spelt flour
1 tablespoon ghee or coconut oil
1/2 tsp hing
1-4-1/2 tsp ground dried rosemary, to taste
Fresh rosemary, for garnish (optional, but beautiful and delicious!)
COOK PASTA: boil water in a large pot. Add fettuccine noodles (or whichever noodle you like). Cook for the time specified on the box.
Steam cauliflower and cashews in a steam basket placed on a large skillet on top of the stove over water until the cauliflower is tender enough to easily cut with a spoon.
Transfer cauliflower and cashews to your blender. Add plant milk or water, spelt flour, hing, salt, ghee or coconut oil and dried rosemary. Blend until it becomes a rich, smooth, thick consistency.
Mix the sauce with the pasta noodles. Garnish with the fresh rosemary if you feel so inspired.
Give thanks for your meal before you eat it. You can even place your hands on your heart, and visualize all living beings, human, plant and animal. Offer a prayer, that all beings may live, happy and free. If you feel drawn to the ancient Sanskrit language, you could silently or loudly chant "Lokah Samasta Sukhino Bhavantu," which expresses this same beautiful, altruistic sentiment.
To learn how to make more delicious recipes like this, and to learn how to design your own Ayurveda lifestyle, in harmony with the rhythms of nature, join The Ancient Way's Wellness Ambassador Program starting February 20th, 2021, to spread the ancient wisdom of Ayurveda in your community.
ABOUT THE AUTHOR
ANANTA RIPA AJMERA is founder and CEO of The Ancient Way and Director of Ayurveda at THE WELL, a modern wellness club that brings together world-class doctors and master healers for a more balanced you. She is author of The Ayurveda Way, a compilation of 108 simple, doable practices for better sleep, less stress, optimal digestion and more.