I’m tryin’ to be better at eating vegetables. Oh, I like plant life, but there’s some sort of mental mind block when it comes to getting more on the table that the troops will eat. (To their credit, they are getting better, and will almost eat anything I give them these days. With minimal complaining.) I also have high hopes of having a
completely almost somewhat meat free meal once a week. (I also have high hopes of a bountiful veggie + herb garden. So, we’ll just dream of that for now, while I work on the whole “meatless” thing, K?)
Good things come from friends.
This recipe came from a sweet friend of mine. She does the whole meatless thing on a regular basis, and we geek out about food more often than is probably normal (we’re ok with that). We also drink some of the best coffee this city has to offer together. A version of the recipe I’m about to share came up in conversation over said java. She had me at “pumpkin pasta”. (I’m sure you’re duly impressed with the “y” I added to the pumpkin in the title. Right? Right?! Hey, I’m no copywriter here.)
My sweet friend is a mountain of food knowledge, and an experienced cook. (Oh dear, the grilled cheese sandwiches she made the other day were DIVINE. I must share that recipe with you one of these days. Also, I really need to stop going off on these tangents…) She assured me this recipe was a regular hit in her home. I believe it! I took that recipe and messed with it a bit. It’s a sickness, I know.