Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

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Total Time
30 mins
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.

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  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.