Lunch: Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce Recipe | Myrecipes

Recipe by Sarah Doyle Lacamoire Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish.

Ingredients

1 pound uncooked pennette (small penne)
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
4 cups vertically sliced onion
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 (2 ounces) crumbled Gorgonzola cheese
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
Fresh sage sprigs (optional)

Instructions

Cook pasta according to package directions, omitting salt and fat. Keep warm.
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.
Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.

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