Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce Recipe

Name: Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked pennette (small penne); 1 tablespoon olive oil; 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms); 4 cups vertically sliced onion; 4 garlic cloves, minced; 1 teaspoon chopped fresh sage; 1 (12-ounce) can evaporated milk; 1 1/2 tablespoons cornstarch; 1 1/2 tablespoons cold water; 1/2 cup (2 ounces) crumbled Gorgonzola cheese; 1/2 cup canned pumpkin; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon grated whole nutmeg; Fresh sage sprigs (optional)

Servings: persons

1 pound uncooked pennette (small penne)
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
4 cups vertically sliced onion
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12-ounce) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
Fresh sage sprigs (optional)

1
Cook pasta according to package directions, omitting salt and fat. Keep warm.
2
Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
3
Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
4
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
5
Any short pasta will work in this dish, but we did have a favorite brand of cheese--Saladena Gorgonzola. It gave the sauce a consistency more luscious than others we tried.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound uncooked pennette (small penne), 1 tablespoon olive oil, 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms), 4 cups vertically sliced onion, and more.

Yes, Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce

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