Ayurvedic Autumn Delights: Stuffed Shell Pasta with Artichoke-Walnut Cream

As the days grow shorter and nature cloaks itself in warm colors, our bodies crave dishes that are nourishing, harmonizing, and easily digestible. Our autumnal Ayurvedic recipe combines the delicate bitterness of fresh artichokes with the earthiness of walnuts and the creaminess of tender pasta. Accompanied by a warm beetroot salad and green beans in a mild tomato sauce, a colorful, balanced meal emerges that nourishes both body and soul.

Stuffed Shell Pasta with Artichoke-Walnut Cream

Ingredients (for 4 servings)

For the pasta and sauce:

1. 12 large shell pasta (Conchiglioni, suitable for stuffing)
2. 1 tbsp ghee or mild olive oil
3. 4 fresh artichokes, hearts removed and quartered

Instructions: After cooking the artichokes, remove the outer leaves, trim the tops, shorten the stem, then quarter the artichoke lengthwise, remove the choke, and use only the tender heart with a bit of stem. Place in lemon water to prevent oxidation. If you're short on time, you can alternatively use high-quality, unseasoned artichoke hearts from a jar – however, fresh ingredients are preferred in Ayurveda.

1. 1 small red bell pepper, diced
2. 1 small zucchini or 150g Hokkaido pumpkin, diced (for autumnal warmth)
3. 1 handful of walnuts, roughly chopped
4. 200 ml oat or rice cream (light alternative to regular cream)
5. ½ tsp turmeric
6. ½ tsp coriander seeds, ground
7. ½ tsp black pepper
8. Rock salt to taste

For the filling:

1. 150 g ricotta (for Kapha-lighter: mix with silken tofu)
2. 100 g spinach, finely chopped
3. 2 tbsp fresh parsley or basil
4. ½ tsp nutmeg
5. 1 dash of lemon juice

Preparation

1. Cook shell pasta in plenty of salted water until al dente, drain and rinse with cold water.
2. Heat ghee/olive oil in a pan, sauté bell pepper and zucchini/pumpkin. Add artichoke hearts, roast briefly. Season with turmeric, coriander, and pepper.
3. Pour in plant-based cream, stir in walnuts, and simmer gently until creamy. Season with salt and lemon juice.
4. For the filling, mix all ingredients until creamy.
5. Fill the cooked shell pasta with the filling, place in a baking dish, and pour the artichoke-walnut sauce over them.
6. Bake at 180°C in the oven for 20–25 minutes.

Side Dishes

1. Warm Beetroot Salad (grounding & autumnal)

1. Cut 400 g cooked beetroot into cubes
2. Roast in a pan with ghee
3. Season with a little lemon juice, salt, and chopped dill

2. Green Beans in Mild Tomato Sauce

Ingredients (for 4 servings):

1. 400 g fresh green beans (approx. two medium tomatoes), cleaned
2. 1 tbsp ghee or mild olive oil
3. 200 g ripe tomatoes, diced (or passata)
4. 1 tsp fresh ginger, finely chopped
5. ½ tsp turmeric
6. ½ tsp coriander powder
7. 1 pinch of cumin
8. Salt and black pepper to taste
9. Fresh parsley or basil for garnish

Preparation:

1. Blanch beans in lightly salted water for 5 minutes, drain and rinse with cold water.
2. Heat ghee in a pan, briefly roast ginger, cumin, and turmeric.
3. Add diced tomatoes, simmer for 5 minutes until a light sauce forms.
4. Add beans and let them simmer in the sauce for another 5 minutes.
5. Season with salt and pepper, garnish with parsley or basil.

Ayurvedic Effects of the Dishes

Stuffed Shell Pasta with Artichoke-Walnut Cream

1. Vata: Warming and stabilizing due to the creamy sauce and walnuts.
2. Pitta: Artichokes and zucchini have a gently cooling and relieving effect.
3. Kapha: Enjoy in smaller quantities; vary the filling with tofu and season more strongly.

Warm Beetroot Salad

1. Vata: The earthy sweetness of beetroot has a calming and strengthening effect.
2. Pitta: Mild and cooling, supports liver and blood cleansing.
3. Kapha: Use sparingly, as beetroot is sweet and nourishing; dill aids digestion.

Green Beans in Mild Tomato Sauce

1. Vata: Easily digestible and palatable due to ginger and cumin.
2. Pitta: Tomatoes in moderation; the mild seasoning balances the dish.
3. Kapha: Beans are light and not too heavy; ginger and cumin stimulate digestive fire.

We wish you a good appetite!