Pasta with Shitake Mushrooms & Pumpkin-Gorgonzola Sauce

This was one of those recipes I had to make while Branden was out of town because he hates blue cheese.  He has a complete aversion to both the taste and smell of the stuff which I find quite sad because I love it, especially when its accompanying a good steak.  Yum.

I have just a couple things to say about the original recipe.  Too many onions and not enough mushrooms.  Don’t get me wrong, I love onions (and usually use more than what’s called for) but I felt like there were just as many onions as noodles in this dish.  On the flip side, I didn’t feel like there was enough mushrooms.  I wanted more.  So what you’re seeing below is the recipe with my adjustments.  Aside from my tweaks, this was a really good fall-flavored pasta that I will be making again…when Branden is out of town.

Enjoy!

  • 1 lb. uncooked pennette (small penne)
  • 1 TBS olive oil
  • 5 c. thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
  • 3 c. vertically sliced onion
  • 4 garlic cloves, minced
  • 1 tsp. chopped fresh sage
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 TBS cornstarch
  • 1 1/2 TBS cold water
  • 1/2 c. (2 ounces) crumbled Gorgonzola cheese
  • 1/2 c. canned pumpkin
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. white pepper
  • 1/8 tsp. grated whole nutmeg
  • Fresh sage sprigs (optional)

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.

Adapted from Cooking Light

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Categories: American, Entrees, Pasta, Recipes | Tags: , , , | 2 Comments

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2 thoughts on “Pasta with Shitake Mushrooms & Pumpkin-Gorgonzola Sauce

  1. I love blue cheese and sage. This is up my alley. Have a great Thanksgiving!

  2. Thank you, you too!!

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