Ingredients
- 1 pound uncooked pennette (small penne)
1 tablespoon olive oil
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
Cooking Light
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