I made this last night, and of course only had about 2/3 of the ingredients, but I made do. It was delicious! Very rich and comforting. I didn't really change too many things... I used whole wheat penne, low fat milk instead of evaporated, flour instead of corn starch, and cinnamon instead of nutmeg... which turned out better than I had expected! My friend and I devoured it and I can't wait to have it for lunch again today! This will definitely become a regular in my recipe rotation.
Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce
GramercyGal Posted: 11/04/08
kraasch Posted: 01/17/09
I have made this dish several times and tried to perfect it. I think I like it best without the pumpkin...and less sage...good recipe though and very easy to make!
portland Posted: 10/15/09
tastes much richer than called for ingredients. easy,
JoanM98 Posted: 10/04/09
This is a great dish - awesome flavor and easy to make! Took it to a block party and it was devoured! I had a number of people ask for the recipe. My kids didn't even realize that there was a vegetable in the sauce. They just ate it up and asked for more. Will definitely make it again!
girly668 Posted: 11/28/10
Like others, 5 stars with some alterations - double gorgonzola, good drizzle of honey - for sure. I also used milk instead of evaporated milk bc I didnt have any on hand & I can't imagine it needed to be any thicker; doubled the sage, used cinnamon & cloves instead of nutmeg. Very good!
Belladonna714 Posted: 01/16/10
Very tasty and easy recipe. I used whole wheat penne pasta and added a little more than called for sage, gorganzola, and pumpkin but I think it would have been great even if I hadn't. Leftovers were great, next time I may try mixing in some chicken or salmon.
CreativeHolly Posted: 12/23/10
Just made this for dinner and it is outstanding. I followed the recipe with a few modifications. I added a little more blue cheese and I used ground sage instead of the fresh. I also added a little more nutmeg, salt, and pepper. I used canned mushrooms instead of fresh. It was perfect.
kellelilly Posted: 01/24/11
Followed this recipe with a few modifications. * I halved the number of onions (4 c. just really seemed much). * I used cinnamon instead of nutmeg. Only thing I would change is maybe to make 50% more of the sauce, in order to make the dish a bit creamier, but SUPERB. My husband was begging me NOT to make this dish, and he LOVED it!
Xdinnernight Posted: 08/02/11
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.
daneanp Posted: 10/09/11
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.
TriKali Posted: 12/01/11
Ok, but missing something. It would make it definitely not "light" anymore, but might be better with sausage.
EllenDeller Posted: 01/04/12
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.
Patcullen Posted: 11/19/12
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.