Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 13%
  • Fat: 6.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.9g
  • Carbohydrate: 83.1g
  • Fiber: 7.3g
  • Cholesterol: 11mg
  • Iron: 3.7mg
  • Sodium: 636mg
  • Calcium: 265mg

Ingredients

  • 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)

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Keep warm.
  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.
  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.
  4. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
Note:

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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