Pasta With Mushrooms And Pumpkin Gorgonzola Sauce Recipes
PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE
This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.
Provided by venus2
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2
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