Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce

• 1 lb uncooked penne pasta
• 1 tablespoon olive oil
• 5 cups thinly sliced shiitake mushroom caps
• 4 cups vertically sliced onions
• 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 crumbled gorgonzola
• 1/2 cup canned pumpkin
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon grated whole nutmeg

1. Cook pasta according to directions omitting oil and salt.
2. Keep warm.
3. Heat oil in dutch kettle over medium high heat.
4. Add onions, mushrooms and garlic; cover and cook 3 minutes.
5. Uncover and cook 5 minutes, stirring until tender.
6. Combine chopped sage, and milk in medium saucepan over medium heat.
7. Bring to a simmer.
8. Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
9. Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
10. Remove from heat and add pumpkin, salt, pepper and nutmeg.
11. Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
12. Garnish with sage sprigs if desired.

penne pasta, olive oil, shiitake mushroom, onions, garlic, fresh sage, milk, cornstarch, cold water, crumbled gorgonzola, pumpkin, salt, fresh ground black pepper, nutmeg

Taken from www.food.com/recipe/pasta-with-mushrooms-and-pumpkin-gorgonzola-sauce-77649 (may not work)