Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Sweet potato, diced small | 340 g | Sweet · Cooling |
 Fresh rosemary | 5 g | Pungent, Bitter, Astringent · 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 diced small sweet potato with oregano until fully tender.
- Fold in the pasta and fresh rosemary, 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)
Sweet Potato Rosemary 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 Sweet Potato Rosemary Pasta
| Nutrient | Per 100g | Per Serving (1 serving (468g)) |
|---|---|---|
| Energy (Calories) | 83 kcal | 389 kcal |
| Protein | 2.5 g | 11.8 g |
| Total Carbohydrates | 15.6 g | 72.9 g |
| Dietary Fiber | 2.1 g | 9.9 g |
| Total Sugars | 1.2 g | 5.6 g |
| Total Fat | 1.7 g | 7.8 g |
| Calcium | 15.5 mg | 72.5 mg |
| Iron | 0.77 mg | 3.63 mg |
| Magnesium | 26.3 mg | 123.4 mg |
| Phosphorus | 63.8 mg | 299.1 mg |
| Potassium | 134 mg | 630 mg |
| Sodium | 117 mg | 548 mg |
| Zinc | 0.54 mg | 2.54 mg |
| Copper | 0.12 mg | 0.54 mg |
| Manganese | 0.53 mg | 2.51 mg |
| Selenium | 12.5 µg | 58.7 µg |
| Vitamin C | 0.5 mg | 2.3 mg |
| Vitamin A (RAE) | 129.1 µg | 605.1 µg |
| Vitamin E | 1.06 mg | 4.96 mg |
| Vitamin K | 2.3 µg | 10.6 µg |
| Thiamin (Vitamin B1) | 0.08 mg | 0.37 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.22 mg |
| Niacin (Vitamin B3) | 1.50 mg | 7.04 mg |
| Vitamin B6 | 0.09 mg | 0.40 mg |
| Folate (DFE) | 13.7 µg | 64.2 µg |
| Choline | 2.3 mg | 10.7 mg |
