People talk about morning sickness and how horrible it is, but you never really believe them. You always think they are exaggerating or that it won't be bad for you because you've only been sick to your stomach once in the past twelve years and you never get motion sickness or sick from smells and you eat healthy and you are just plain too tough to have morning sickness. Or at least that's what I thought.
The first day it hit I left work early to lay on the couch and call my mom periodically to tell her someone was playing a cruel joke on me. Eventually I realized I was starving but nothing sounded good to eat. That was probably the worst part of the morning sickness for me, aside from feeling sick and having to keep track of the closest bathroom/garbage cans in case of emergency. I hated not being able to eat my favorite foods. I normally look forward to the fall because I love apples and pumpkins and the wonderful cinnamony spices that accompany them but last year, just the thought of a caramel apple or pumpkin bread made me queasy.
Fast forward a year and now I'm making up for lost time with the fall foods, starting with this pumpkin pasta. Weird, I know, using pumpkin instead of tomato as a pasta sauce but you'll have to believe me that it works. It makes a mild, creamy sauce that tastes good. I'm used to thinking of pumpkin as a sweet ingredient with cinnamon, but it works surprisingly well with sage and parmesan in this savory dish. And, like everything I've been making lately, it's quick and easy. It's a great, fast way to kick off the fall food season.