Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 White mushrooms, sliced | 340 g | Sweet, Astringent · Cooling |
 Fresh thyme | 5 g | Pungent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the sliced white mushrooms with oregano until fully tender.
- Fold in the pasta and fresh thyme, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Whole-Wheat Mushroom Thyme Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Whole-Wheat Mushroom Thyme Pasta
| Nutrient | Per 100g | Per Serving (1 serving (468g)) |
|---|---|---|
| Energy (Calories) | 72 kcal | 339 kcal |
| Protein | 2.9 g | 13.7 g |
| Total Carbohydrates | 12.3 g | 57.5 g |
| Dietary Fiber | 2.1 g | 10.0 g |
| Total Sugars | 0.5 g | 2.2 g |
| Total Fat | 1.7 g | 8.1 g |
| Calcium | 13.6 mg | 63.8 mg |
| Iron | 0.74 mg | 3.49 mg |
| Magnesium | 25.3 mg | 118.6 mg |
| Phosphorus | 71.2 mg | 333.7 mg |
| Potassium | 131 mg | 613 mg |
| Sodium | 108 mg | 508 mg |
| Zinc | 0.52 mg | 2.44 mg |
| Copper | 0.10 mg | 0.49 mg |
| Manganese | 0.52 mg | 2.42 mg |
| Selenium | 12.4 µg | 58.2 µg |
| Vitamin C | 0.4 mg | 2.0 mg |
| Vitamin A (RAE) | 0.8 µg | 3.6 µg |
| Vitamin E | 1.01 mg | 4.73 mg |
| Vitamin K | 4.2 µg | 19.6 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.32 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.20 mg |
| Niacin (Vitamin B3) | 1.53 mg | 7.15 mg |
| Vitamin B6 | 0.07 mg | 0.33 mg |
| Folate (DFE) | 11.5 µg | 54.1 µg |
| Choline | 0.06 mg | 0.3 mg |
