Pumpkin and Mushroom Pasta With Gorgonzola Recipe

Name: Pumpkin and Mushroom Pasta With Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 onion (sliced); 8 ounces mushrooms (sliced); 1 clove garlic (chopped); 1 tablespoon sage (chopped); ½ teaspoon red chili pepper flakes (optional); ¼ teaspoon nutmeg; 1 lb pasta; 1 cup pumpkin puree; ¼ cup heavy cream; ½ cup gorgonzola (crumbled); salt and pepper; 1 tablespoon butter; 1 handful sage leaf

Servings: persons

1 tablespoon oil
1 onion (sliced)
8 ounces mushrooms (sliced)
1 clove garlic (chopped)
1 tablespoon sage (chopped)
½ teaspoon red chili pepper flakes (optional)
¼ teaspoon nutmeg
1 lb pasta
1 cup pumpkin puree
¼ cup heavy cream
½ cup gorgonzola (crumbled)
salt and pepper
1 tablespoon butter
1 handful sage leaf

1
Heat the oil in a pan.
2
Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an 20 minutes.
3
Start cooking the pasta.
4
Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
5
Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
6
Melt the butter in a pan.
7
Add the sage leaves and fry until Crispy.
8
Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 1 onion (sliced), 8 ounces mushrooms (sliced), 1 clove garlic (chopped), and more.

Yes, Pumpkin and Mushroom Pasta With Gorgonzola 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.

That's it — enjoy your meal!

Pumpkin and Mushroom Pasta With Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions