J's Cheesy Fusilli
Welcome to my blog! I’m Evangeline. I am an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIc meals.
Ayurvedic cooking takes a balanced, healing approach for your daily cooking needs. you will find simple, easy to make nourishing meals i have made for my family, with a dose of ayurveda & yoga wisdom.
After dinner tonight, my son said “I’m still hungry. I’ll make pasta.” As a tween, his appetite is certainly growing. We have made this dish together before, but this time he was ready to take the helm. He instinctively reached for spices, and even measured the pasta by weight, and helped me write the recipe~ one very happy mama here! He grated cheddar cheese, though his preference is mozzarella. He had fun with this, right to end when he exuberantly said, “I’m plating it now…but it’s going in a bowl, so wouldn’t it be bowl-ing instead? 😅 Have fun and enjoy my son’s first recipe. It’s really good!
Yields: 1 serving
Prep Time: 5 minutes
Cooking Time: 15 minutes
ingredients
1 tsp ghee or olive oil
⅛ tsp ground fennel
⅛ tsp ground coriander
1 pinch of turmeric powder
⅓ tsp arrowroot powder
½ cup whole milk
⅓ cup grated mozzarella or cheddar cheese
85 grams or 1 cup fusilli
Salt to taste
INSTRUCTIONS
Boil water for pasta.
Grate cheese. Set aside.
In a small pan on medium heat, add ghee or olive oil with fennel, coriander, turmeric and arrowroot powder and whisk vigorously until combined.
Add pasta to boiling water, and cook for 10 minutes.
Add milk to spice & ghee/oil mixture, turning heat up to medium-high, and continue whisking until it’s creamy. Turn heat down to very low.
Strain pasta, add to the sauce, then add grated cheese and combine all together.
Top with some fresh ground pepper. Serve immediately.
Enjoy!
TIPS
Prepare spice mixture in advance to have on hand:
6 tsps fennel seeds
6 tsps coriander seeds
1 tsp turmeric
Grind fennel and coriander seeds in a spice grinder, then add turmeric and combine all together. Store in a jar with a lid away from direct sunlight. Keeps fresh for up to 6 months. Seeds last longer than ground spices, up to a few years, when stored in a cool, dry place, away from direct sunlight.
