At first glance, the combination of pumpkin and Gorgonzola cheese may seem odd. In reality, pumpkin has a mild, earthy flavor that works well with savory dishes. You can serve the pumpkin Gorgonzola sauce with long pastas, such as linguine or spaghetti, but it works best with shorter pastas, such as farfalle, ziti or cavatappi. You can also use the sauce on stuffed pastas, including ravioli and tortellini.
Step 1
Cook the pasta according to package directions. Drain and set it aside.
Step 2
Heat 1 tbsp. extra virgin olive oil in a Dutch oven over medium-high heat. Add the sliced onions and garlic and sauté until translucent.
Step 3
Add the crimini mushrooms, cover the pot and cook for three to five minutes or until the mushrooms are tender. Turn the heat to low or warm.
Step 4
Add the evaporated milk to a medium saucepan. Turn the heat to medium and stir in the sage. Bring the mixture to a simmer.
Step 5
Add the Gorgonzola cheese to the milk mixture. Stir until the cheese melts.
Step 6
Combine the cornstarch and water in a small bowl. Mix until the cornstarch dissolves, and add the corn starch to the cheese mixture.
Step 7
Whisk the mixture over low heat for two minutes or until it thickens into a smooth sauce. Add the salt, pepper and nutmeg. Stir the pumpkin into the cheese sauce.
Step 8
Add the pasta to the mushrooms and stir. Add the pumpkin cheese sauce to the pasta and mushroom. Stir until the pasta is fully coated and begins to steam.
Step 9
Transfer the pasta to a serving bowl. Garnish with parsley or sage sprigs.
Things You'll Need
- 1 lb. uncooked pasta
- Dutch oven
- 1 tbsp. olive oil
- 2 packages sliced crimini mushrooms
- 2 large onions, sliced
- 4 garlic cloves, minced
- Saucepan
- 1 tsp. chopped fresh sage
- 1 12-oz can evaporated milk
- Small bowl
- 1 1/2 tbsp. cornstarch
- 1 1/2 tbsp. cold water
- Wire whisk
- 1/2 cup crumbled Gorgonzola cheese
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. nutmeg, grated
- 1/2 cup canned pumpkin
- Fresh parsley or sage sprigs (optional)
References
- "On Cooking: A Textbook of Culinary Fundamentals (5th Edition)"; Sarah R. Labensky et al; 2010
- "The Complete Book of Pasta and Noodles"; Cook's Illustrated; 2002
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