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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

Serve A Light Pasta Dish With A Luscious Cream Sauce. Chopped Sage, Gorgonzola Cheese, And Canned Pumpkin Add Robust Flavor To The Meatless Main Dish.

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