4 Reviews

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.

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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!

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LIer October 05, 2008

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

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mike.helen December 10, 2007

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

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Manami September 19, 2006
Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce