Creamy Pumpkin Pasta

Do you ever get that mid-week slump? You know that one where you don't want to cook, you don't want to workout, you don't want to work...actually you basically don't want to do anything?? Oh you mean that's only me??! 

Well since I'm the only one in this lazy slump bubble maybe I just won't share this lazy recipe with you.

Or maybe I will, because I know deep down inside we're all a little lazy, especially when it's cold out.

 There is not a more perfect, delicious, or easy cold autumn/winter dish to be found....anywhere....ever...end of story!

Creamy Pumpkin Pasta

Makes enough for 4 servings

1/2 of a medium onion, finely chopped

2 cloves of garlic, minced

1 1/2 c. of pumpkin puree or pumpkin pie filling (for a bit sweeter sauce)

1/2 c. heavy cream

1/2 c. Parmesan cheese, grated

1 tbsp. dried rosemary or sage

Dash of salt, pepper,nutmeg and cinnamon

1 tbsp. Olive oil

1/2 a box of pasta

In a medium saucepan, saute the onions and garlic in the olive oil until brown and golden. Stir in the pumpkin, then the cream, half of the cheese and the herbs. Cook until heated through and serve with pasta, topped with the remaining Parmesan cheese. 

I made balsamic roasted veggies to go along with our pasta (toss a mix of veggies with a sprinkle of olive oil, balsamic and garlic salt and broil at 375 degrees for about 30 minutes....this is a great way to change up your veggies and you can use whatever you have on hand).

Notes

*This is also great tossed with some browned turkey sausage*

*To make the sauce thinner without adding more cream, stir in a 1/2 c. of chicken broth*

*You can make this dish lighter by replacing half of the cream with skim milk*