Pumpkin Dinner: Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

Since this spring a friend of mine has a vegetable garden where she grows loads of different vegetables. Her crop of pumpkins was amazing, she had so many pumpkins that she gifted me two of them. I pureed both the pumpkins and while I was looking at my bookmarked pumpkin recipes, I received an email from Phyl of Of Cabbages & King Cakes with a question if I wanted to participate in a Pumpkin Dinner Round Up. Of course this sounded like fun! I ended up making Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce and Pumpkin-Butterscotch Cookies. The cookies will be posted later, today I’m sharing the recipe for the Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce.

I wasn’t able to find evaporated milk, so I used sour cream. The flavor of the pumpkin and gorgonzola was very subtle, next time I will probably use a bit more gorgonzola.


Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

adapted from Cooking Light
serves 6 

1 lb. uncooked pasta, small shapes work best
2 tablespoons olive oil
2 cups thinly sliced mushrooms, any variety
1 large onion, thinly sliced
4 garlic cloves, minced
1 teaspoon ground sage or fresh sage, chopped
1 (12 oz.) can evaporated milk (I used a cup of sour cream)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup (2 oz.) crumbled Gorgonzola cheese
1/2 cup pumpkin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg

Cook pasta according to package directions, omitting salt and fat.  Keep warm.  Heat oil in a large skillet over medium-high heat.  Add mushrooms, onion and garlic; cover and cook 3 minutes.  Uncover, cook 5 minutes or until tender, stirring occasionally.  Combine sage and milk in a medium saucepan over medium heat.  Bring to a simmer.  Combine cornstarch and water in a small bowl, 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 to skillet.  Pour sauce over pasta and mushroom mixture, toss well to combine.

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6 Responses to “Pumpkin Dinner: Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce”

  1. gaaarp Says:

    Looks great! And congrats for being the first one done with your roundup post!

  2. Di Says:

    That looks yummy, Marthe! I actually have some Gorgonzola in my fridge and pumpkin in my pantry, I’m going to try this one soon!

  3. Simone Says:

    That looks delicious Marthe and love the flavor combo. I do always find that gorgonzola loses a lot of flavor when warmed in anyway, so yes, using more or adding a stronger cheese usually does the trick for me.

  4. Pumpkin Dinner Roundup « Of Cabbages & King Cakes Says:

    […] Marthe of The Baking Bluefinger made a delicious entrée of Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce. […]

  5. Heather Says:

    Wow, that picture is truly mouth-watering. I’m definitely book-marking this recipe!

  6. Pamela Says:

    I love cooking light magazine! This one looks good, and extra Gorgonzola sounds delicious! Oh, and I would also love one of those cinnamon cookies. 🙂


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