Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

Pasta with Mushrooms and Pumpkin-Gorgonzola SauceRecipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish.


6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

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


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)


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.