Last night, we were invited to have dinner with a couple that’s recently moved to the area. The husband is Australian, the wife is American, and they are super nice folks. They hosted at their house, which is 100% organic and vegetarian. Pasta, salad, and bread were on the menu. Everything was good, especially the entree. When I asked about the recipe, I discovered that it was created by Trader Joe’s, the food was from Trader Joe’s and the only place they shop is at Trader Joe’s! (I can’t imagine shopping at just one store, but that’s me.)

I haven’t been to Trader Joe’s in a loooooooong time and I don’t recall ever trying one of their recipes. Their prices are high and the location is out of the way, but after enjoying such a nice meal, I’m reconsidering.

This is an excellent pasta with a surprise ingredient—pumpkin. Sounds weird, tasted great; don’t be afraid to try it. Yes, it has cheese and cream, which can be a diet buster, but the occasional treat is ok.

To make pumpkin pasta, you will need:

• 1-lb. box Bow Tie pasta, cooked 
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbs. olive oil
• 4 Tsp. sage, dried
• 1 Tbs. rosemary, dried
• 2 cans pumpkin
• 1 cup parmesan cheese
• 2 cups heavy cream
• Salt/pepper 
• Fresh parsley (small handful)

Cook garlic, onion, sage, and rosemary in olive oil over medium heat. Add pumpkin, cream, and cheese. Stir well to mix, then add the pasta. Add salt and pepper to taste and sprinkle with parsley. Makes 4 servings. 

If you don’t like Bow Ties, feel free to substitute another noodle, so long as it’s hearty. The sauce is too much for Angel Hair. This was a lovely dairy meal that I’d eat again anytime. 

Anyone have an unusual pumpkin recipe to share?