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    You are in: Home / Recipes / Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce Recipe
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    Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    venus2's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 05, 2008


      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!

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    • on December 10, 2007


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 19, 2006


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 537.9
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 5.3 g
    Cholesterol 24.8 mg
    Sodium 664.8 mg
    Total Carbohydrate 98.7 g
    Dietary Fiber 13.1 g
    Sugars 10.2 g
    Protein 15.2 g

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