• Servings: 4-6
• 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

1. Cook pasta according to package directions, omitting salt and fat. Drain. Keep pasta warm.
2. 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.
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 mixute to mushroom mixture. toss well to combine. Garnish with sage sprigs if desired.
5. Cooking Light

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