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Easiest 15-Minute Trader Joe’s Fall Pasta

It’s the most wonderful time of the year…aka fall at Trader Joe’s. I know, I know, SO basic. But take one taste of this super easy, 15-minute fall pasta dish and you will agree!

I have loved the Trader Joe’s Autumnal Harvest Creamy Pasta Sauce for years, it’s a huge fall favorite for our family and I always stock up on several jars when they have it, because I know it’s a seasonal item that only have for a limited time. And believe me, we enjoy it well into the winter months. It’s THAT good. Plus, it makes for the easiest weeknight meals! I like to pair it with another TJ’s fall staple- the Fall Zucchette Pasta. It’s made with butternut squash, the prettiest amber color and the cutest little pumpkin shape.

This recipe is really minimal cooking and a true supermarket shortcut- it comes together so quickly and is a real crowd pleaser. If you’re looking for a perfect fall dish for those October nights where you want something hearty and seasonal but where you don’t have time to cook, this is it, my friends.

Easiest Trader Joe’s 15-Minute Fall Pasta


  • 2 packages Trader Joe’s Fall Zucchette Pasta
  • 1 jar Trader Joe’s Autumnal Harvest Creamy Pasta Sauce
  • 1 lb sausage (either ground or casing removed- can easily substitute turkey or chicken sausage)
  • 3 large handfuls of fresh baby spinach, coursely chopped
  • 1 tbsp EVOO
  • freshly grated Parmigiano Reggiano



  1. Boil large pot of water for pasta, once water is it a rolling boil, salt your water (Kosher salt preferred).
  2. In a separate deep sautee pan, brown your sausage in EVOO, breaking up meat as it cooks.
  3. Drop in your pasta to boiling water, cooking 1 minute shy of package directions to keep al dente.
  4. While pasta cooks and once sausage is cooked through, add spinach to the sausage, cooking until spinach is wilted.
  5. Add entire jar of sauce into the sausage/spinach mixture.
  6. Drain pasta right into the pan with the sauce mixture, and finish cooking pasta in the sauce (usually about 2 minutes, taste to ensure it’s done).

  7. Plate and top with freshly grated Parmigiano Reggiano.

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