Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce
Why I Love This Recipe
Supposed to serve 6, more like 4! This is lick-your-bowl yummy
Ingredients You'll Need
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
