Tuesday, December 14, 2004

Pasta with Pumpkin-Gorgonzola Sauce

This is a very tasty dish and it makes yummy leftovers. We don't like mushrooms so I included them here but I leave them out. Oh, and when having the Mehrens over (which I'm sure you ALL do,) leave a little set aside for Nathan without the onions.

1 lb pennette (small penne) or other small pasta
1 T olive oil
5 C thinly sliced shiitake mushrooms (about 3/4 lb whole mushrooms)
4 C vertically sliced onions (I never quite make it to this much--I'm crying at 2 cups)
4 garlic cloves, minced
1 T chopped fresh sage (you could use dried too)
1 12-oz can evaporated milk
1-1/2 T cornstarch
1-1/2 T cold water
1/2 C crumbled Gorgonzola cheese
1/2 C canned pumpkin
1 t salt
1/2 t black pepper
1/8 t nutmeg

Cook pasta according to pasta directions, omitting any salt and fat. Keep warm.
Meanwhile, 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 iwth 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.
Mix all three things (onion mixture, pasta and pumpkin mixture) together. Toss well to combine. Garnish with fresh sage sprigs, if you would like.

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