This pasta recipe was created at some point last year when autumn was right around the corner and the pumpkin was in its peak season. Like pretty much everyone knows, pumpkin is THE autumn fruit (had to google if it’s a fruit or vegetable or anything else haha). I consider eating seasonal as pretty dope and I love autumn anyway. So of course I had to create something with the embodiment of autumn, the PiPaPumpkin (I have no idea why I just did that). I know, I know, there are so many different pumpkin recipes out there already, especially in fall (using the other word for the German “Herbst” to bring in more variety haha). But I’m convinced that MY pumpkin recipe is the best out of all of them. I’m joking. Or..am I? Haha. Well guys, just try it yourself and build your own opinion, kay? 🙂

Dear pasta lovers! As you may have already noticed, we are big in the pasta game and none of us really can resist this deliciousness. We basically could eat pasta everyday. This recipe‘s for the seafood lovers amongst you guys: spinach and shrimp pasta.

Do you love the smell of fresh basil just as much as I do? In my opinion, there’s almost nothing better than walking into the kitchen and be welcomed by a pleasant basil scent. (Except the smell of coffee maybe …). So last time in the supermarket I walked by these fresh basil pots and just had to grab one. And because I’m a food blogger, of course I documented what I made out of it for you guys: a fresh Italian basil pasta with dried tomatoes. For me dried tomatoes and basil are somehow the epitome of Italy (and red wine) and on a dark winter’s day I really felt like it wouldn’t be a bad idea to daydream myself to Italy right now by creating this lovely dish. It’s a really quickly made one again and the icing on the cake: it’s vegan too!

I usually cook with plenty of zucchini or mushrooms. In the same way I actually eat a huge bowl of salad a day by default. But having no variation pretty much sucks in the long run so once in a while I decide to add different, “fancier” ingredients to my daily diet. So – feeling adventurous – for this dish I included savoy cabbage, which I honestly have never used in any of my other recipes before.  Since I love (and am) nuts anyway (haha) I also added walnuts to this creation and voilá – the savoy cabbage and spinach pasta with walnuts was invented!