PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE

 

  • Cooking Time:
  • Servings: 4-6
  • Preparation Time:

Ingredients

  • 1 pound Penne pasta -- uncooked
  • 1 tablespoon olive oil
  • 3/4 pound shiitake mushroom -- thinly sliced -- about 5 cups
  • 4 cups onions -- vertically sliced
  • 2 tablespoons garlic cloves -- minced or pressed -- about 4
  • 1 teaspoon fresh sage -- chopped
  • 12 ounces evaporated milk -- 1 can
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1/2 cup crumbled gorgonzola cheese -- 2 oz
  • 1/2 cup canned pumpkin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg -- grated whole ... I used ground
  • Sage Sprigs -- optional

Directions

  • Cook pasta according to package directions, omitting salt and fat. Drain. Keep pasta warm.
  • Heat oil in a Dutch over over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover and cook 5 minutes or until tender, stirring occasionally.
  • 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
  • Add pasta and pumpkin mixute to mushroom mixture. toss well to combine. Garnish with sage sprigs if desired.
  • Cooking Light

Notes

Supposed to serve 6, more like 4! This is lick-your-bowl yummy

Categories: Main Dish  Pasta 

Website Credit: Cooking Light

© 2006-2014 BakeSpace, Inc. All Rights Reserved