Rating: 4 stars
16 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 6

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.

Sarah Doyle Lacamoire
Recipe by Cooking Light November 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Keep warm.

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  • 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.

Chef's Notes

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.

Nutrition Facts

462 calories; calories from fat 13%; fat 6.5g; saturated fat 2.8g; mono fat 1.7g; poly fat 0.4g; protein 19.9g; carbohydrates 83.1g; fiber 7.3g; cholesterol 11mg; iron 3.7mg; sodium 636mg; calcium 265mg.
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