Spaghetti in Pumpkin Cream Sauce

Let's talk about Disney. First of all, the whole empire shaped a solid 88.4% of my childhood. Princess Jasmine and Pocahontas were my homies. Sleeping Beauty was okay, but her anglo-saxon style was a little too pedestrian. I liked my princesses on the exotic side.

I proudly toted a Jasmine sleeping bag to slumber parties like a boss. And when I grew out of it, the bag turned into my own Magic Carpet that my sister and I used to rocket our little bodies down staircases.

If that's not living, then I don't know what is.

My only qualm with Disney revolves around Cinderella. (And no, I'm not one of those conspiracy hawkers.) The part when C's fairy godmother turns a pumpkin into a glittering, magnificent carriage upsets me now that I think about it. It's not the actual metamorphosis that's distressing, but rather the way the characters reference the pre-enchanted pumpkin like it's merely a gord-y speck on their antiquated shoes.

Pumpkins are worth more. They deserve respect, dignity, and most importantly, to be part of a pasta cream sauce.

Spaghetti in Pumpkin Cream Sauce  Serves: 1
2 oz. spaghetti
2 T. pumpkin puree
1 T. cream cheese
1 T. parmesan cheese
Pinch of dried rosemary and thyme
Salt and pepper

1.) Cook the spaghetti in salted boiling water until al dente. Drain pasta (reserving 1/4 cup of the water) and add back into the pot.
2.) Over low heat, add the pumpkin puree, cream cheese, thyme and rosemary, and parmesan cheese into the spaghetti. Stir until cheese melts and pumpkin heats through. Add a splash of pasta water if it seems too dry. Season with salt and pepper.
3.) Scoop into a serving bowl and serve with a little extra grated parmesan.