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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin and Mushroom Pasta with Gorgonzola

[heart_this] · Nov 27, 2009 · 22 Comments

Pumpkin and Mushroom Pasta with Gorgonzola

The squash, caramelized onion, sage and gorgonzola flavour combo has been on my mine a lot ever since I tried it in the roasted butternut squash and caramelized onion pizza with gorgonzola and crispy fried sage . I was trying to think of new ways to enjoy this particular flavour combination when I realized that I had not had pasta in far too long. I had some pumpkin puree that I wanted to finish and I thought that a pumpkin, gorgonzola and sage sauce would go nicely on a pasta. For some reason I kept thinking about adding some mushrooms to the pasta and since I was going to be slowly caramelizing the onions anyways I figured that I might add some. In addition to adding some sage to the onions and mushrooms I could not resist frying some sage leaves in browned butter until they were nice and crispy and I used them to garnish the pasta. The pumpkin, gorgonzola, sage, caramelized onions and sauteed mushrooms flavour combo was amazing and it worked really well as a pasta sauce! I can’t wait to try experimenting with this flavour combo some more!

Pumpkin and Mushroom Pasta with Gorgonzola

Pumpkin and Mushroom Pasta with Gorgonzola

Cook Time: 40 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon oil
  • 1 onion (sliced)
  • 8 ounces mushrooms (sliced)
  • 1 clove garlic (chopped)
  • 1 tablespoon sage (chopped)
  • 1/2 teaspoon red chili pepper flakes (optional)
  • 1/4 teaspoon nutmeg
  • 1 pound pasta (gluten free for gluten free)
  • 1 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1/2 cup gorgonzola (crumbled)
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful sage leaves
directions
  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.
Similar Recipes:
Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage
Steak Tenderloin in a Mushroom and Blue Cheese Sauce

Take a look at the Presto Pasta Nights roundup on Kahakai Kitchen.

Food, Gluten-free, Main Course, Mushroom, Pasta, Pumpkin, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Nina Timm says

    November 27, 2009 at 3:21 am

    Oh Kevin, you have a winner here!! This pasta looks droolworthy!!!

    Reply
  2. VeggieGirl says

    November 27, 2009 at 3:25 am

    PERFECT pasta!

    Reply
  3. Rosa's Yummy Yums says

    November 27, 2009 at 4:34 am

    A marvelous dish!

    Cheers,

    Rosa

    Reply
  4. Jú says

    November 27, 2009 at 9:25 am

    uauu this pasta looks amazing!
    Delicious.

    (the translate gadjet isn´t working)

    Reply
  5. Ruth Daniels says

    November 27, 2009 at 10:18 am

    Hss me drooling and it's only 6AM! Thanks for sharing with Presto Pasta Nights. It's always special when you do.

    Reply
  6. Bibi says

    November 27, 2009 at 11:10 am

    Oh, slurp, drool, yum. Why am I sitting here at work when I could be cooking…and eating?

    Reply
  7. Joanne says

    November 27, 2009 at 2:22 pm

    Gorgonzola and pumpkin are two of my most favorite foods ever! The combination sounds delicious and you can't go wrong with pasta, ever. I bet this would also be great with some sausage!

    Reply
  8. pigpigscorner says

    November 27, 2009 at 2:57 pm

    wow great flavours!

    Reply
  9. Cocina Savant says

    November 27, 2009 at 3:16 pm

    I love the fried sage. It adds such an unbelievably subtle taste and texture addition to pasta.

    Reply
  10. Katerina says

    November 27, 2009 at 5:17 pm

    I love everything you have been doing with these flavours, but the pasta may be best so far!rea

    Reply
  11. Shannon says

    November 27, 2009 at 7:21 pm

    sounds delicious!!

    Reply
  12. Kay says

    November 27, 2009 at 7:28 pm

    Why didn't I think of adding pumpkin? It looks and sounds spectacular!

    Reply
  13. pastry studio says

    November 27, 2009 at 8:19 pm

    This sounds great after having so much meat on Thanksgiving. Can't wait to try all these flavors together. Thanks!

    Reply
  14. Debinhawaii says

    November 27, 2009 at 11:33 pm

    Great combination of flavors and perfect for fall. Thanks for joining in PPN on my site this week! I enjoyed seeing your dish.

    Aloha,

    Deb

    Reply
  15. ♥peachkins♥ says

    November 28, 2009 at 4:19 am

    this pasta literally made my mouth water..

    Reply
  16. creampuff says

    November 29, 2009 at 10:41 pm

    Oh my gosh! This looks so incredible … I have to try this!

    Reply
  17. facial redness says

    May 9, 2010 at 1:46 am

    Drooling..nice idea for pasta! Your blog is really a cooking treasure chest.

    Reply
  18. karoline says

    January 18, 2011 at 5:21 pm

    i'm new to your blog and abso hooked already – this is my kind of food. will be checking in on a regular basis!

    Reply
  19. Sarah says

    October 17, 2011 at 12:11 am

    I made this tonight for my boyfriend and son- both were skeptical, but LOVED it and asked for seconds! What a great recipe! 😀 I made it exactly as written, except my sauce turned out a little thick so I added 1/2c or so of veggie broth to thin it. I will definitely be making it again.

    Reply
  20. Anonymous says

    October 20, 2011 at 4:01 pm

    This is going on my Christmas holiday recipe list, maybe Christmas Eve. Thank you, it looks delicious.

    Reply
  21. Anonymous says

    July 9, 2012 at 8:19 am

    I'm making this as I write this. Pumpkin is such a favourite of mine and I crave the stuff! Our pasta night dinner is going fabulous, (I have been tasting along the way). Thank you for the recipe!! 🙂

    Reply
  22. Anonymous says

    January 14, 2013 at 4:35 am

    Delicious. I made exactly as directed, only substituting dried sage for fresh, because that's what I had. The pumpkin, mushrooms, cheese, onions and spices combine together to make the pumpkin taste like a completely different awesome ingredient, so don't be hesitant about pumpkin in the dish. The red pepper gives a little kick of heat, without being overpowering (though I think I did use a bit less than what the recipe called for. Will def make again!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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