- 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)
- calories 462
- caloriesfromfat 13 %
- fat 6.5 g
- satfat 2.8 g
- monofat 1.7 g
- polyfat 0.4 g
- protein 19.9 g
- carbohydrate 83.1 g
- fiber 7.3 g
- cholesterol 11 mg
- iron 3.7 mg
- sodium 636 mg
- calcium 265 mg
How to Make It
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 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.
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
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.