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Ingredients
- 1 pound uncooked pennette (small penne)
- 1 tablespoon olive oil
- 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
- 4 cups vertically sliced onion
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh sage
- 1 (12-ounce) can evaporated milk (can subsitute with Fat-free milk)
- 1 tsp tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 1 tsp honey
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese (may want to double)
- 1/2 cup canned pumpkin (may want to double)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Fresh sage sprigs (optional)
Details
Servings 6
Preparation
Step 1
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.
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