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Yield
6 servings (serving size: 1 1/2 cups)
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Keep warm.

Step 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.

Step 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.

Step 4

Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.

Chef's Notes

Any short pasta will work in this dish, but we did have a favorite brand of cheese--Saladena Gorgonzola. It gave the sauce a consistency more luscious than others we tried.

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