Pasta With Mushrooms and Pumpkin Gorgonzola Sauce

Cooking Light 2004

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  uncooked small penne pasta
• 1  tablespoon olive oil
• 5  cups  thinly sliced  shiitake mushroom caps (about 3/4 pound whole mushrooms)
• 4  cups  vertically sliced onions
• 4  garlic cloves, minced
• 1  teaspoon  chopped fresh sage
• 1 (12 ounce) can evaporated milk
• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 tablespoons cold water
• 1⁄2 cup  crumbled gorgonzola
• 1⁄2 cup canned pumpkin
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄8 teaspoon  grated whole nutmeg
•  fresh sage sprig (optional)

Directions

1. Cook pasta according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
3. Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk.
4. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly.
5. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
6. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.