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!

Guys guys guys, I’ve discovered a new love! One Pot Pasta! It combines everything that I like. Well, not EVERYTHING, but quite a bit. Tasty, done fast and the washing up is limited. The principle is very simple: all ingredients are mixed and cooked in the same pot. Thus, the effort is low and can be done on stressful days. Because I’m awesome, I created a recipe for you guys that’s not only super tasty but also keeps you full for some time. Also, this time I used spelt instead of durum wheat pasta and put some rocket on top to make this whole thing healthy ;).

Guys, I know, at the moment we’re all about the pasta on this blog but we simply had to start somewhere to translate and for whatever reason I can’t even remember we started translating aaaall the pasta recipes first. So pretty much everything you can find on the blog at the moment are pasta recipes (that’s gonna change soon enough, have faith in us!). But, to keep it at least a tiny bit exciting, we’re trying to post as much variety of pasta recipes as possible. So this dish is not made with “normal” wheat pasta, but with chickpea pasta. A chickpea pasta with spinach, mushrooms and tomatoes. Thrilling, I know.

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.

Aaaand another pasta recipe! As we all know certain vegetables and fruits have a particular season where they grow and taste the best. This is when we should buy and eat them (…oh really, you genius?!). And just like with the pumpkin in autumn, asparagus makes its appearance around middle of April, so that was when I created this lovely recipe. I love asparagus, especially the green one. Combined with salmon it makes a wonderful combination in my opinion. 

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.

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? 🙂