Ingredients
- 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)
Description
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