It's easy to forget that we are all perfect in our own design. Sometimes we muck it up with habits and choices that do not serve us. 

Join Soulspring for conscious insights... ...on all things life, wellness, love, transformation and spirituality...

And receive this very special audio recording from Panache Desai on Breaking Bad Habits.

2 minutes reading time (380 words)

Winter Pasta for Vata

fennel Winter Pasta for Vata
Pasta tossed with sautéed vegetables, besides being delicious, is about as fast as ayurvedic fast food can be. Great for dinner and a lovely lunchtime meal with cheese and nuts added, pasta with vegetables is a first and last resort when mealtime calls and cook time is in short supply. 

Vata governs all movement in the mind and body. It controls blood flow, elimination of wastes, breathing and the movement of thoughts across the mind.

Since Pitta and Kapha cannot move without it, Vata is considered the leader of the three Ayurvedic Principles in the body. It's very important to keep Vata in good balance.

Winter Pasta for Vata

Reprinted with permission from Heaven's Banquet by 

A julienne of carrots and fennel tossed with Ginger Gremolata. Whole wheat pasta offers a nice color contrast to the fennel. If fennel is not in season, substitute slivered celery or even julienned green beans. (Don't worry about the fennel tops — I just like to utilize them if the fennel bulb has been gracious enough to provide them). You can toast fennel seeds in the toaster oven, which works perfectly when you watch them like a hawk. They go from lightly toasted to burned in seconds.


  • 1 pound (500 g) fresh linguine, fettuccine, or spaghetti or ½ pound (230 g) dried
  • ⅓ cup (80 ml) oil
  • Pinch of hing (optional)
  • 2 cups (180 g) carrots, cut into 2-inch (5 cm) lengths and finely julienned
  • 3 cups (330 g) fennel stalks, cut into 2-inch (5 cm) lengths and slivered lengthwise
  • Up to 4 tablespoons chopped fennel tops (if on the fennel bulb)
  • Liquid seasoning or salt
  • 1 tablespoon fennel seeds
  • 2 tablespoons lemon juice
  • ½ cup (50 g) slivered pecans, lightly toasted
  • Black pepper


  1. Cook the pasta until al dente. Drain.
  2. Heat the oil in a large skillet over low heat. Add the hing and sauté for 30 seconds, until fragrant. Add the carrots, fennel, and fennel tops and sprinkle with liquid seasoning or salt. Stir, cover, and cook until tender, stirring occasionally.
  3. Toss the vegetables, fennel seeds, lemon juice, Ginger Gremolata, pecans, and a sprinkling of black pepper with the pasta. Adjust the seasoning. Serve with Ginger Gremolata

Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way
Mark Nepo's Weekly Reflection: Under All The Fuss
FULL MOON REPORT: December 22nd Full Cold Moon 10:...

Related Posts

Comment for this post has been locked by admin.


By accepting you will be accessing a service provided by a third-party external to

30 Simple Ways to Create Balance and Connection

Join Soulspring for conscious insights...

...on all things life, wellness, love, transformation and spirituality...

 PLUS! Get your FREE Guide: 12 Mindfulness Practices to a Peaceful Mind