Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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.
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