Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

Total Time
Prep 30 mins
Cook 15 mins

This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

Ingredients Nutrition


  1. Cook pasta according to directions omitting oil and salt.
  2. Keep warm.
  3. Heat oil in dutch kettle over medium high heat.
  4. Add onions, mushrooms and garlic; cover and cook 3 minutes.
  5. Uncover and cook 5 minutes, stirring until tender.
  6. Combine chopped sage, and milk in medium saucepan over medium heat.
  7. Bring to a simmer.
  8. Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  9. Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  10. Remove from heat and add pumpkin, salt, pepper and nutmeg.
  11. Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  12. Garnish with sage sprigs if desired.
Most Helpful

5 5

What a fabulous recipe! I did this in two parts for a quick week-night dinner. I made the sauce one night and then just had to cook the pasta on the night I wanted to serve it. The flavor is fantastic. I know it's a hit when there are no leftovers. Thank you for sharing it!

4 5

I used fresh pumpkin and another blue vein cheese. It tastes great.

4 5

Hello, I was just going to post this recipe when I saw you had already posted it. I thank you venus2! I used pennette which are smaller than penne and we used the Saladena Gorgonzola. The sauce has very creamy consistency and a lovely taste. The combination of pumpkin and mushrooms with gorgonzola makes it wonderful! Thank you again for lovely tasting dish! Diane