Tomorrow’s Friday! It has been a busy but good week. I’m especially proud that I’ve been to the gym for each of the past five days! That is definitely a departure from the terrible routine I had in December. And it’s a good thing I’m getting back in the groove, too, because I have a half marathon coming up.

This recipe is another chapter from the study of Simple can be So Good. I inhaled this Pumpkin Cream Pasta.

There are five whole ingredients – including butter, but not including the salt and pepper on top. If you wanted, you could serve it with chicken, but honestly it’s totally unnecessary.

Here’s what you need:
1/2 cup pumpkin puree
1/4 cup heavy cream
1 tbsp. butter
1/2 cup chopped red onions
4 oz. long pasta such as linguine
Parmesan for topping
a few sprigs of thyme
salt and pepper

Cook the pasta according to package directions, then drain the noodles.

Heat the butter in a large skillet and cook the chopped onions until softened. Add the pumpkin puree and heavy cream to the skillet and whisk to combine thoroughly. Add the noodles to the pan and toss to coat with sauce. Bring to a simmer and continue simmering until the sauce thickens a little and reaches your desired consistency. You can always add more cream if you think you need it.