Filled Pasta Shells with lemon-ricotta and caremelized mushrooms

Taste Explosion!

About a year or two ago, an awesome caterer settled around the corner of the home where we used to live. It's called after the name of the owner: Stach
It's an awesome place to get ready-to-go-meals, cooked freshly every day, and most of it is meatless. But more important: all the incredients are from local farmers and manufacturers, and picked by the season. You can imagine, we loved to go there after a busy day of work, and choose what ever we liked per person. It's a pitty it's a bit far now to go there more often, though it's better for my bankaccount for sure!

One of the first meals I bought there, were stuffed pasta shells with ricotta, topped with onions and mushrooms. It's delicate taste stayed in my mind for ever, and when they decided not to make it anymore, just to make room for new dishes which were just as good or even better, I just thought to give it a shot and make it myself.

This is the result, and believe me, it's like a taste bomb in your mouth! It's awesome! Even my kids couldn't recist the zesty mushrooms, and that's really something.

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Papardelle with fennel and juicy oranges

Papardelle with fennel and juicy oranges

Pasta freak as i am, i think i could easily make the ultimate '365-days pasta' book. And happily enough i'm not the only one in our family who loves the numerous varieties of pasta. Not only the ingredients of the sauce are easy to alternate daily, (just by looking in to the cupboard!) but also the different types of pasta - and there ingredients of course - are almost too many to mention.

For example, what do you think of spelt-pasta with homemade pesto and parmesan, spinach tagliatelle with ricotta and sun dried tomatoes, rigatoni al l'uovo with caper and mint, or truffle ravioli with butter and sage... god,  i haven't even started yet!

But don't worry, i won't bother you with daily recipes of pasta! Just now and then, when i really, really need to!

By the way, i always try to keep the 'Fit for live' method in mind when i prepare pasta. When the recipe says to add parmesan on top, i usually won't eat it that way myself, because it adds proteins to carbohydrates. If you separate these two (while it's ok to eat fat with either one of them), food will exit your body a lot faster, which is, first of all,  healthier and second to that,  good for your diet to!

If you are interested in the book: 'Fit for live' by Marylin and Harvey Diamond

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