Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Tomatoes, chopped | 340 g | Sour, Sweet · Heating |
 Paneer, crumbled | 180 g | Sweet · Cooling |
 Fresh basil | 20 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 chopped tomatoes with oregano until fully tender.
- Fold in the pasta and crumbled paneer, fresh basil, 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)
This fusion pasta is flagged because paneer is combined with tomato. Vata: serve warm and moist. Pitta: reduce tomato and omit pepper. Kapha: use less paneer. Compliant variant: replace paneer with crumbled firm tofu.
USDA Nutrition Facts for Tomato Paneer Basil Pasta
| Nutrient | Per 100g | Per Serving (1 serving (517g)) |
|---|---|---|
| Energy (Calories) | 90 kcal | 466 kcal |
| Protein | 3.6 g | 18.5 g |
| Total Carbohydrates | 13.4 g | 69.1 g |
| Dietary Fiber | 1.6 g | 8.3 g |
| Total Sugars | 2.9 g | 14.8 g |
| Total Fat | 2.9 g | 14.9 g |
| Calcium | 63.6 mg | 329.1 mg |
| Iron | 0.66 mg | 3.41 mg |
| Magnesium | 27.0 mg | 139.7 mg |
| Phosphorus | 97.0 mg | 502.1 mg |
| Potassium | 170 mg | 879 mg |
| Sodium | 114 mg | 589 mg |
| Zinc | 0.65 mg | 3.38 mg |
| Copper | 0.09 mg | 0.48 mg |
| Manganese | 0.47 mg | 2.43 mg |
| Selenium | 12.1 µg | 62.4 µg |
| Vitamin C | 2.4 mg | 12.6 mg |
| Vitamin A (RAE) | 23.1 µg | 119.3 µg |
| Vitamin E | 1.05 mg | 5.46 mg |
| Vitamin K | 7.2 µg | 37.2 µg |
| Thiamin (Vitamin B1) | 0.09 mg | 0.46 mg |
| Riboflavin (Vitamin B2) | 0.09 mg | 0.49 mg |
| Niacin (Vitamin B3) | 1.42 mg | 7.33 mg |
| Vitamin B6 | 0.08 mg | 0.43 mg |
| Folate (DFE) | 13.5 µg | 69.7 µg |
| Choline | 8.8 mg | 45.4 mg |
