Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

Submitted by venus2

"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: 45mins
• Ingredients: 14
• 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.

Reviews

[Diane S.]

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.

 

[LIer4064]

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!

 

[mike.helen]

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

 

[Manami]

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