Ingredients:
1 lb uncooked penne pasta
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps
4 cups vertically sliced onions
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12 ounce) cans evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup crumbled gorgonzola
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg
Directions:
Cook pasta according to directions omitting oil and salt.
Keep warm.
Heat oil in dutch kettle over medium high heat.
Add onions, mushrooms and garlic; cover and cook 3 minutes.
Uncover and cook 5 minutes, stirring until tender.
Combine chopped sage, and milk in medium saucepan over medium heat.
Bring to a simmer.
Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
Remove from heat and add pumpkin, salt, pepper and nutmeg.
Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
Garnish with sage sprigs if desired.
Servings: 6
Time preparation: 30 min.
Time total: 45 min.