Pumpkin Pasta

This is INCREDIBLY filling. I didn't make it with the pears but after trying it I think that pears could have greatly improved the recipe. This looks like a lot of work but it's really simple to prepare.

Ingredients

1/2 - 2/3 lb. pasta (ideally penne; I used shells)
1 small-medium yellow onion, chopped
3 cloves garlic, minced
olive oil for cooking
1 14 oz. can pumpkin
1 heaping tablespoon tomato paste (or a little pasta sauce)
1/2 tsp. nutmeg
1 large pinch cloves (optional)
1/3 - 1/2 cup plain yogurt
1/2 - 1 cup fresh milk (depending on how creamy you like it)
Handful fresh rosemary, finely chopped
2 T. brown sugar
A couple handfuls of chopped walnuts
1 handful chopped pears
salt and pepper to taste

Directions

1. Boil pasta; while pasta is boiling (turn off the heat when it's ready, of course!)

2. Saute onions in olive oil until soft but not yet fully translucent; add garlic and saute for a couple minutes more.

3. Puree onions and garlic with can of pumpkin and tomato paste in a food processor

4. Transfer to the pan you sauteed the onions and garlic in; add a giant heap of yogurt (about 1/3 of a cup or more) then milk until it's the consistency you like

5. Add rosemary and brown sugar; salt and pepper to taste

6. Add sauce to still hot cooked pasta mix in.

7. Toss with walnuts and pears if you have them.