Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
6 servings (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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.

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Ratings & Reviews

goodrel8's Review

January 05, 2015
Delicious recipe though somewhat complicated and dish intensive to make. I used a mix of sliced crimini and rehydrated local black trumpet mushrooms, plus a sprinkle of crumbled bacon at the end but otherwise followed as written. Nice enough for entertaining.

jmcclintock's Review

October 31, 2013

Patcullen's Review

November 19, 2012
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.

EllenDeller's Review

January 04, 2012
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.

TriKali's Review

December 01, 2011
Ok, but missing something. It would make it definitely not "light" anymore, but might be better with sausage.

daneanp's Review

October 09, 2011
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.

Xdinnernight's Review

August 02, 2011
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.

kellelilly's Review

January 24, 2011
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!

CreativeHolly's Review

December 23, 2010
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.

girly668's Review

November 28, 2010
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!