Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 1 (12-ounce) can evaporated milk
  • 4 cups vertically sliced onion
  • ½ cup canned pumpkin
  • 1 teaspoon salt
  • 1/8 teaspoon grated whole nutmeg
  • 1 ½ tablespoons cornstarch
  • + 8 more ingredients
    • 1 pound uncooked pennette (small penne)
    • 1 tablespoon olive oil
    • 1 teaspoon chopped fresh sage
    • ½ cup (2 ounces) crumbled Gorgonzola cheese
    • 4 garlic cloves, minced
    • 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
    • 1 ½ tablespoons cold water
    • Fresh sage sprigs (optional)

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 sauce...

View full recipe at My Recipes

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