Creamy Garlic & Nutmeg Pasta - with cherry tomatoes & yellow pepper

This is a recipe I came up with a few months ago, before christmas when the weather was really cold and frosty and the nights were long and dark. I recently made it for my good friend Emma who lives in the village and she now makes it too! It is a firm favourite in our house these days, it has become The Man's favourite, most comforting dish. He always requests it before a midweek football match or training, and there's nothing I appreciate more than his sigh of contentment when he's eating it!And the great thing is, It literally take 15 minutes from deciding to make it, to eating it!

(Serves 2, easily doubled)
Ingredients:
150-200g (depending on appetite) Pasta (I usually use Penne or Fusilli)
Small Pot (150ml ish) Double Cream
Knob of Butter
tsp Nutmeg
tbsp Olive Oil
1 Onion - finely chopped
1 Yellow Pepper, chopped
8 Cherry Tomatoes, halved
1 Garlic Clove, crushed
(Garlic Bread to Serve)

(if serving with Garlic Bread, pre-heat the oven now)

•  Put pasta on to cook as per packet instructions (usually about 12 mins in boiling salted water)
• In a small saucepan, put the Cream, Butter and Nutmeg and stir together, leave to simmer over a low-medium heat for 10 minutes, stirring every now and then

(remember to put the Garlic Bread in the oven, if using)

•  Meanwhile heat the Oil in a large frying pan, Add the onion and fry over a medium heat for 5 mins.
•  Add the Pepper and Tomatoes, stir and leave to cook for 5 mins.
•  Give the cream a good stir and add to the vegetables. Add the garlic and turn the heat right down, just to keep it warm whilst the Pasta finishes cooking.
•  Check the pasta and drain when ready.
• Plate up the pasta, spoon over the creamy, nutmeg sauce with tomatoes and peppers ... et voila!

P.S - lovely with a bit of parmesan and a few fresh herbs like basil scattered over before eating.