Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

Recipe by venus2
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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