Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

This is a family favorite pasta recipe. Like other reviewers, I reduced the amount of onion after I made it the first time. I like lighter sauces, so I used fat-free evaporated milk which did not change the flavor, but reduced total calories. We think the flavors are well-balanced, and love the skiitakes which have more flavor and meatiness than many other mushrooms. Overall, a great autumn dish.

This sounded wonderful and I was excited to try the recipe, but we found it bland and generally tasteless. Pumpkin and pasta are great together (at least roasted fresh pumpkin is), and we love gorgonzola. But the combination flattened out both, and it just tasted like pasta in a flavorless cream sauce. I used regular milk but still needed to thin it a bit, so I imagine the evaporated would be way too heavy. I also used cremni mushrooms because shitakes are expensive and I think go best with Asian foods. To try to vamp up flavor, I added white wine, red pepper, more sage--but to no avail. The best part of our dinner was the bowl of steamed green beans on the side.

Ok, but missing something. It would make it definitely not "light" anymore, but might be better with sausage.

This was just ok. With a little adjusting, it could be worthy of serving to guests. I read the other reviews and cut the onions by half but it was still too much. I would at least slice them much, much thinner so they weren't so pronounced in the finished product. I only used half shiitake and half regular mushrooms due to the cost. I would cook these a little longer - though I already did increase their cooking time to 15 minutes. The sauce came out pretty thick which made it very rich-tasting. I opted to use a multigrain pasta. The pumpkin flavor was not pronounced so I would add just a little more and next time I'll use a higher quality cheese from New Seasons or Whole Foods. I used fresh sage but could barely taste it. Family liked it and said they'd have it again. I'd try it again with the above changes and see. I did like how quickly it went together once everything was chopped and ready.

Delicious! This dish is rich, but not overwhelmingly so. Some changes I would recommend for this dish: -you definitely only need to use half the amount of onions. I personally do not like eating big pieces on onion in anything (except on a burger), so I finely chopped them and it worked out perfectly. Added the flavor without knowing they were there. -always keep the gorgonzola and the pumpkin ratio. If you add more of one, you must add more of the other so one flavor does not get lost -if you follow the recipe, the sauce is really thick and creamy. I personally like a lighter sauce, so substituting a low-fat evaporated milk and half the cornstarch mixture reduces the thickness, but does not compromise the flavor. I made this for friends and they all loved it. Next time I may try just a normal garden mushroom instead of shiitake.