When I first perused through my cooking light book, I came upon this recipe and immediately was sold. I love pumpkin, I love mushrooms and I LOVE cheese, so I may or may not have felt that this recipe was a god’s gift to me. I had wanted to make this numerous times before but I ran into some issues with certain grocery stores not selling gorgonzola (really, who does that?) and other random dilemmas. However, the day finally came where I had all the ingredients to whip up this gem of deliciousness.
- 1 pound uncooked pennette (small penne)– I am certain I just used regular penne…and I used about 3/4 of a standard box
- 1 tablespoon olive oil
- 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)– I used white sliced because that is what I had 🙂
- 4 cups vertically sliced onion
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh sage– yeah, didn’t use this
- 1 (12-ounce) can evaporated milk
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons cold water
- 1/2 cup (2 ounces) crumbled Gorgonzola cheese
- 1/2 cup canned pumpkin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon grated whole nutmeg
- Fresh sage sprigs (optional)– yeah, didn’t use these…I know, I lack when it comes to fresh herbs but I am on a serious budget here!
1) Boil water and cook pasta but make sure to keep it warm.
2) Heat oil in a Dutch oven (or any largish pot/pan with a lid) over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes.
3) Uncover; cook 5 minutes or until tender, stirring occasionally.
4) Combine milk, cornstarch and water in a medium saucepan over medium heat. Bring to a simmer and stir with a whisk.
5) Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly.
7) Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Top with fresh herbs, if you like that sort of stuff.
8) Share and Enjoy!
I may or may not love this dish. It is a little time consuming but I had leftovers for almost the entire following week, so it was definitely worth it. I find that if you use canned pumpkin (as I do), there can be a strange after taste. This may just be me, so I added some brown sugar to add some more flavor but also to help mediate that weird taste.