creamy pasta sauce

On nights that I can't think of what to make and I need a last minute (seriously last minute) meal, I often turn to my tried and true creamy pasta sauce. It can virtually go with just about any variation of pasta dishes from just plain pasta to pasta mixed with veggies and/or chicken, shrimp, etc.

The sauce:
2 cups heavy cream
1/2 teaspoon garlic powder
pinch of nutmeg
pinch of dried thyme (or a sprig of fresh)
1/2 cup fine grated parmesan cheese
About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Tonight, I added sautéed veggies.
1 zucchini, chopped
1 yellow squash, chopped
8 oz package button mushrooms
About 5 or 6 petite tomatoes, quartered (or about 1 1/2 cups any tomatoes, cut)
2 teaspoons minced garlic
1 tablespoon olive oil
Fresh ground pepper
Kosher salt

Sauté the squash, mushrooms and garlic in the olive oil for about 5 - 6 minutes, or until mushrooms are tender. Add tomatoes and cook for an additional 1 - 2 minutes. Add fresh ground pepper and salt to taste. Top pasta with sauce and veggies.