Pasta With Mushrooms and Pumpkin Gorgonzola Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Cooking Light 2004 Ingredients:
1 lb uncooked small penne pasta |
1 tablespoon olive oil |
5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms) |
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 |
fresh sage sprig (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Keep warm.
2. 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.
3. Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk.
4. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly.
5. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
6. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
|
|