Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce ππ
Description: This delectable recipe, originally featured in the Houston Chronicle, presents a tantalizing blend of flavors that promises to excite your taste buds! With the creamy richness of pumpkin-gorgonzola sauce enveloping tender mushrooms and savory pasta, this dish is sure to become a household favorite. Plus, it’s a quick and easy option for busy weeknights, requiring just 45 minutes from start to finish. Feel free to use any short pasta variety you have on hand, and don’t worry about leftovers – any unused canned pumpkin can be conveniently frozen for up to 3 months.
Key Information:
- Cook Time: 15 minutes
- Prep Time: 30 minutes
- Total Time: 45 minutes
- Recipe Category: One Dish Meal
- Keywords: < 60 Mins, Stove Top
- Servings: 6
- Calories per Serving: 538
- Aggregated Rating: 4.5 (Based on 4 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Penne pasta |
| 1 | Olive oil |
| 5 | Onions |
| 4 | Garlic cloves |
| 4 | Fresh sage |
| 1 | Can of evaporated milk |
| 1 | Cornstarch |
| 1 1/2 | Cold water |
| 1 1/2 | Gorgonzola cheese |
| 1/2 | Canned pumpkin |
| 1/2 | Salt |
| 1/2 | Fresh ground black pepper |
| 1 | Nutmeg |
Instructions:
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Cook Pasta: Begin by cooking the penne pasta according to the package instructions, omitting any additional oil and salt. Once cooked, drain the pasta and set it aside, keeping it warm for later use.
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Prepare Mushroom Mixture: In a Dutch kettle or large pot, heat the olive oil over medium-high heat. Add the chopped onions, mushrooms, and garlic cloves, then cover and cook for approximately 3 minutes, allowing the flavors to meld together. Afterward, uncover and continue cooking for an additional 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
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Simmer Sage and Milk: Meanwhile, in a separate medium saucepan, combine the chopped sage and evaporated milk over medium heat. Allow the mixture to come to a gentle simmer, infusing the milk with the aromatic essence of sage.
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Prepare Cheese Mixture: In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually add this mixture to the simmering milk, stirring continuously with a whisk. Next, incorporate the crumbled gorgonzola cheese into the sauce, stirring until the cheese has melted completely and the mixture is thick and smooth, which should take about 2 minutes.
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Add Pumpkin and Seasonings: Once the cheese mixture is smooth and creamy, remove it from the heat and stir in the canned pumpkin, salt, pepper, and nutmeg. These ingredients will enhance the sauce with a delightful medley of flavors, complementing the richness of the cheese and the earthiness of the pumpkin.
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Combine Ingredients: Now, it’s time to bring everything together! Add the cooked pasta and the pumpkin-gorgonzola sauce to the pot containing the mushroom mixture. Toss everything together until the pasta is evenly coated with the luscious sauce and the ingredients are well combined.
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Garnish and Serve: For a final touch of elegance, garnish the dish with fresh sage sprigs before serving. This not only adds a pop of color but also imparts a subtle hint of additional sage flavor, enhancing the overall presentation of the dish.
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Enjoy! Serve this delightful pasta with mushrooms and pumpkin-gorgonzola sauce hot, and watch as your family and friends indulge in every creamy, flavorful bite. Whether it’s a cozy dinner at home or a gathering with loved ones, this dish is sure to impress with its irresistible combination of ingredients and ease of preparation. Bon appΓ©tit!
By following these simple steps, you’ll be able to recreate this mouthwatering recipe in your own kitchen, bringing warmth and comfort to your dining table with each and every serving. So don’t hesitate to give it a try and experience the culinary delight for yourself!
