Pasta with Mushrooms and Pumpkin-Gorganzola Sauce

Here is another recipe to try. I will leave up the other quiz, so you can still vote on the black bean soup also.


Ingredients
1 pound uncooked pennette (small penne)
1 tbsp olive oil
5 cups thinly sliced shiitake mushroom caps (about ¾ pound whole mushrooms)
4 cups vertically sliced onion
4 garlic cloves, minced
1 tsp chopped fresh sage
1 (12-ounce) can evaporated milk
1½ tbsp cornstarch
1½ tbsp cold water
½ cup (2 oz) crumbled Gorgonzola cheese
½ cup canned pumpkin
1 tsp salt
½ tsp freshly ground black pepper
⅛ tsp grated whole nutmeg
Fresh sage sprigs (optional)

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