J's Cheesy Fusilli
Hi and welcome! I’m Evangeline—mom, Registered Massage Therapist, Yoga teacher, and lover of all things health and wellness. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find simple, nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
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- about 25 g
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 - balancing effect on digestion- balances heat of pitta dosha or stimulates digestive fire
6 tsps coriander seeds - ushers heavy metal toxins for elimination
1 tsp turmeric - cleans the liver, anti-inflammatory, anti-bacterial, anti-viral, anti-cancer
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.
