Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce - cooking recipe

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
Preparation
    Cook pasta according to directions omitting oil and salt.
    Keep warm.
    Heat oil in dutch kettle over medium high heat.
    Add onions, mushrooms and garlic; cover and cook 3 minutes.
    Uncover and cook 5 minutes, stirring until tender.
    Combine chopped sage, and milk in medium saucepan over medium heat.
    Bring to a simmer.
    Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
    Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
    Remove from heat and add pumpkin, salt, pepper and nutmeg.
    Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
    Garnish with sage sprigs if desired.

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