Pasta with Pumpkin-gorgonzola Sauce
Over a year ago
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Ingredients
- 1 pound penne
- 1 tbsp olive oil
- 5 mushroom caps
- 4 cups sliced onion
- 4 garlic cloves
- 1 teaspoon sage
- 12 ounces skimmed milk
- 1 ½ tbsp cold water
- 2 ounces gorgonzola cheese
- 1 ½ cups canned pumpkin
- ½ teaspoon black pepper
Accompaniment
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Method
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1. Cook the pasta according to the directions on the package.
2. Heat the oil over a medium to high flame. Add mushrooms, onion and garlic. Cover the mixture with the lid and cook 3 minutes. Uncover the pan and cook for a further 5 minutes.
3. Add the sage and the milk to a saucepan, heating it until it simmers. Add the water and cheese to milk-and-sage in the pan, stirring with a whisk. Cook 2 minutes stirring the mixture constantly.
4. After 2 minutes, stir the pumpkin, salt and pepper to the pumpkin mixture. Mix the pasta, the pumpkin and mushroom mixture together: make sure they are well mixed before serving and enjoying!
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