Some things you just have to try yourself to actually have a say. That you can prepare pasta in a sweet way always seemed to me to be a crazy idea – until recently. I’ve always thought: this simply can’t taste good! (Just like pizza with pineapples haha.) But since I’m an adventurous person I thought I might as well try it. The sweet pasta I mean, not the pineapple pizza ;). And what can I tell you… once again I was taught better. The sweet cherry pasta was so unbelievably delicious that it will certainly be very, very often on our tables! Trust me when I say: definitely try!

The following two recipes were also created last autumn. And, as well-known to everybody, autumn is the season for sofa evenings and soulfood! For me, soulfood no. 1 has always been pasta. Today I show you two different variants of autumn pasta with Giovanni Rana Pasta.

For this post, I thought to myself, “Why reinventing the wheel when the classic is way too good ?!” I’m of course talking about a simple, classic Carbonara that makes it to our dining table about once a month. And that continuously and without any fancy changes. Well, the pasta varies. Of course, the absolute traditional way to serve Carbonara is with spaghetti. But we also like to use tagliatelle or just tortellini. But the choice of pasta is of course totally up to you – just try this simple, yummy sauce!

I remember when I created this recipe, I was super pregnant which equals to “super addicted to out of the world amazing high carb foods”. I mean…the baby gets what the baby wants, right?! Let’s say this herbs-of-Provence-Pasta with salmon and spinach in cream-sauce was one of my favorite “soul foods” at this time. Damn, now I’m really craving that one.

In the summer pasta recipes work only partly for me. With the current temperatures, heavy dishes aren’t really my thing. I’m assuming a lot of people agree with me that with over 30 degrees and this high humidity, the pasta must under no circumstances contain a hearty or creamy sauce and in the best case should be refined with delicious vegetables. This time I went for an eggplant. Or aubergine. (Sanny’s American boyfriend says both words are fine but from now on I’m just gonna use “eggplant” and “aubergine” alternately so no one feels left out ;)). I only like eggplants when they are either grilled or seared in the pan really strongly. The aubergine in my opinion fits perfectly with pasta and yoghurt and this yoghurt pasta with eggplant will certainly be a “more often to go to” pasta for me. Maybe even in winter.

Fancy a party but don‘t feel like being hit on? Or maybe you don‘t feel the party anyway and just want to stay home with your partner watching movies.  In whichever case, I got the perfect dish for you to either eat before entering the party or to chill with your loved one. It‘s essential that your partner also eats this pasta if you choose the second option, because my seafood pasta includes a rather large portion of garlic (and then you both actually have to stay away from civilization to remain in good standing with the rest of society). But hey, it just tastes terrific!

Ina is looking for a delicious childhood memory for her #letscooktogehter campaign this month. After our mum didn‘t really conjure up particularly fancy dishes and it was mostly about rice or pasta combinations, I have reinterpreted one of these classic recipes a little bit. Boring pasta with tomato sauce transformed into delicious tortellini with tomato sauce, Mediterranean herbs and – of course – cheese.