Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb  uncooked penne pasta
• 1  tablespoon olive oil
• 5  cups  thinly sliced  shiitake mushroom caps
• 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

Directions

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