Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
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. 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.
4. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
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