Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce

• lb uncooked penne pasta↗1
• tablespoon olive oil↗1
• cups thinly sliced shiitake mushroom caps5
• cups vertically sliced onions4
• garlic cloves, minced↗4
• teaspoon chopped fresh sage1
• (12 ounce) can evaporated milk↗1
• tablespoons cornstarch↗1 1⁄2
• tablespoons cold water1 1⁄2
• cup crumbled gorgonzola1⁄2
• cup canned pumpkin↗1⁄2
• teaspoon salt↗1
• teaspoon fresh ground black pepper↗1⁄2
• teaspoon grated whole nutmeg1⁄8

Step-by-step instructions

1. 1

   Cook pasta according to directions omitting oil and salt.

2. 2

   Keep warm.

3. 3

   Heat oil in dutch kettle over medium high heat.

4. 4

   Add onions, mushrooms and garlic; cover and cook 3 minutes.

5. 5

   Uncover and cook 5 minutes, stirring until tender.

6. 6

   Combine chopped sage, and milk in medium saucepan over medium heat.

7. 7

   Bring to a simmer.

8. 8

   Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.

9. 9

   Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.

10. 10

    Remove from heat and add pumpkin, salt, pepper and nutmeg.

11. 11

    Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.

12. 12

    Garnish with sage sprigs if desired.