Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

Total Time
45mins
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

Directions

  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

Holy cow!! I very rarely write reviews on recipes but I had to for this one. I caramelized the onions and cooked the mushrooms separately, adding 2 Tbsp of sherry to deglaze the pan. This will add about 30 mins to your prep time but it was worth it. Everything else I cooked as described. Caramelizing the onions and adding the sherry added the perfect sweetness to balance the tangy-saltiness of the Gorgonzola. It was amazing! The sauce was so good, I was tempted to serve it as a soup! Seriously! I will definitely be making this again.

Diane S. December 04, 2015

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!

LIer October 05, 2008

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

mike.helen December 10, 2007