Pasta with Mushrooms and Pumpkin Gorgonzola Sauce

By ForkAndTheCork

Ingredients

• 1 lb uncooked penne pasta
• 1 Tablespoon olive oil
• 5 Cups thinly sliced cremini mushrooms
• 4 Cups sliced onion
• 4 garlic cloves, minced
• 1 teaspoon chopped fresh sage
• 1 (12 oz) can evaporated milk
• 1 1/2 Tablespoons cornstarch
• 1 1/2 Tablespoons cold water
• 1/2 Cup (2 oz) crubled gorgonzola cheese
• 1/2 Cup canned pumpkin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon grated whole nutmeg

Preparation

Step 1

Cook pasta according to package directions, in salted boiling water.

Heat oil in dutch oven over medium high heat, add mushrooms, onion, garlic, cover and cook 3 minutes. Uncover and cook 5 mintes or until tender, stirring occasionally.

Compine chopped sage and milk in 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 mixture, mushroom mixture, toss well to combine. 6 servings.