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Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

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“This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.”
READY IN:
45mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook pasta according to directions omitting oil and salt.
  2. Keep warm.
  3. Heat oil in dutch kettle over medium high heat.
  4. Add onions, mushrooms and garlic; cover and cook 3 minutes.
  5. Uncover and cook 5 minutes, stirring until tender.
  6. Combine chopped sage, and milk in medium saucepan over medium heat.
  7. Bring to a simmer.
  8. Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  9. Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  10. Remove from heat and add pumpkin, salt, pepper and nutmeg.
  11. Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  12. Garnish with sage sprigs if desired.

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