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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.
- 453.59 g uncooked penne pasta
- 14.79 ml olive oil
- 1182.95 ml thinly sliced shiitake mushroom caps
- 946.36 ml vertically sliced onions
- 4 garlic cloves, minced
- 4.92 ml chopped fresh sage
- 340.19 g can evaporated milk
- 22.18 ml cornstarch
- 22.18 ml cold water
- 118.29 ml crumbled gorgonzola
- 118.29 ml canned pumpkin
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 0.59 ml grated whole nutmeg
- Cook pasta according to directions omitting oil and salt.
- Keep warm.
- Heat oil in dutch kettle over medium high heat.
- Add onions, mushrooms and garlic; cover and cook 3 minutes.
- Uncover and cook 5 minutes, stirring until tender.
- Combine chopped sage, and milk in medium saucepan over medium heat.
- Bring to a simmer.
- Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
- Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
- Remove from heat and add pumpkin, salt, pepper and nutmeg.
- Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
- Garnish with sage sprigs if desired.
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!
I used fresh pumpkin and another blue vein cheese. It tastes great.
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