Pumpkin and Mushroom Pasta With Gorgonzola

• 1 tablespoon oil
• 1 onion (sliced)
• 8 ounces mushrooms (sliced)
• 1 clove garlic (chopped)
• 1 tablespoon sage (chopped)
• 12 teaspoon red chili pepper flakes (optional)
• 14 teaspoon nutmeg
• 1 lb pasta
• 1 cup pumpkin puree
• 14 cup heavy cream
• 12 cup gorgonzola (crumbled)
• salt and pepper
• 1 tablespoon butter
• 1 handful sage leaf

1. Heat the oil in a pan.
2. Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an 20 minutes.
3. Start cooking the pasta.
4. Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
5. Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
6. Melt the butter in a pan.
7. Add the sage leaves and fry until Crispy.
8. Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.

oil, onion, mushrooms, clove garlic, sage, red chili pepper, nutmeg, pasta, pumpkin puree, heavy cream, gorgonzola, salt, butter, handful sage leaf

Taken from www.food.com/recipe/pumpkin-and-mushroom-pasta-with-gorgonzola-440063 (may not work)