Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2007

      45

      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

      45

      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

    Advertisement

    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
    19%
    Total Fat 11.8 g
    18%
    Saturated Fat 5.3 g
    26%
    Cholesterol 24.8 mg
    8%
    Sodium 664.8 mg
    27%
    Total Carbohydrate 98.7 g
    32%
    Dietary Fiber 13.1 g
    52%
    Sugars 10.2 g
    41%
    Protein 15.2 g
    30%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites