s PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE ****
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s PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE ****
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Ingredients
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Instructions Instructions: *** 10-30-08 ummmm yummy happy halloween, used a whole can of pumplin, used baby portabellas and 3/4 tb cornstarch *** Review notes use more pumpkin, portabella mushrooms and less thickener Any short pasta will work in this dish, but we did have a favorite brand of cheese--Saladena Gorgonzola. It gave the sauce a consistency more luscious than others we tried. 1 pound uncooked pennette (small penne) 1 tablespoon olive oil 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms) 4 cups vertically sliced onion 4 garlic cloves, minced 1 teaspoon chopped fresh sage 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) 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. Yield: 6 servings (serving size: 1 1/2 cups) CALORIES 462 (13% from fat); FAT 6.5g (sat 2.8g,mono 1.7g,poly 0.4g); IRON 3.7mg; CHOLESTEROL 11mg; CALCIUM 265mg; CARBOHYDRATE 83.1g; SODIUM 636mg; PROTEIN 19.9g; FIBER 7.3g Cooking Light, NOVEMBER 2003 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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