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.
- 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