Pasta With Mushrooms And Pumpkin Gorgonzola Sauce Recipes

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE

Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce image

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.

Provided by venus2

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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) can 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

Steps:

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.

Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2

CREAMY MUSHROOM PASTA

Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

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