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
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
- Heat the oil in a pan.
- Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an 20 minutes.
- Start cooking the pasta.
- Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
- Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
- Melt the butter in a pan.
- Add the sage leaves and fry until Crispy.
- Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.
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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
Nina Timm says
November 27, 2009 at 3:21 amOh Kevin, you have a winner here!! This pasta looks droolworthy!!!
VeggieGirl says
November 27, 2009 at 3:25 amPERFECT pasta!
Rosa's Yummy Yums says
November 27, 2009 at 4:34 amA marvelous dish!
Cheers,
Rosa
Jú says
November 27, 2009 at 9:25 amuauu this pasta looks amazing!
Delicious.
(the translate gadjet isn´t working)
Ruth Daniels says
November 27, 2009 at 10:18 amHss me drooling and it's only 6AM! Thanks for sharing with Presto Pasta Nights. It's always special when you do.
Bibi says
November 27, 2009 at 11:10 amOh, slurp, drool, yum. Why am I sitting here at work when I could be cooking…and eating?
Joanne says
November 27, 2009 at 2:22 pmGorgonzola 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!
pigpigscorner says
November 27, 2009 at 2:57 pmwow great flavours!
Cocina Savant says
November 27, 2009 at 3:16 pmI love the fried sage. It adds such an unbelievably subtle taste and texture addition to pasta.
Katerina says
November 27, 2009 at 5:17 pmI love everything you have been doing with these flavours, but the pasta may be best so far!rea
Shannon says
November 27, 2009 at 7:21 pmsounds delicious!!
Kay says
November 27, 2009 at 7:28 pmWhy didn't I think of adding pumpkin? It looks and sounds spectacular!
pastry studio says
November 27, 2009 at 8:19 pmThis sounds great after having so much meat on Thanksgiving. Can't wait to try all these flavors together. Thanks!
Debinhawaii says
November 27, 2009 at 11:33 pmGreat combination of flavors and perfect for fall. Thanks for joining in PPN on my site this week! I enjoyed seeing your dish.
Aloha,
Deb
♥peachkins♥ says
November 28, 2009 at 4:19 amthis pasta literally made my mouth water..
creampuff says
November 29, 2009 at 10:41 pmOh my gosh! This looks so incredible … I have to try this!
facial redness says
May 9, 2010 at 1:46 amDrooling..nice idea for pasta! Your blog is really a cooking treasure chest.
karoline says
January 18, 2011 at 5:21 pmi'm new to your blog and abso hooked already – this is my kind of food. will be checking in on a regular basis!
Sarah says
October 17, 2011 at 12:11 amI 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.
Anonymous says
October 20, 2011 at 4:01 pmThis is going on my Christmas holiday recipe list, maybe Christmas Eve. Thank you, it looks delicious.
Anonymous says
July 9, 2012 at 8:19 amI'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!! 🙂
Anonymous says
January 14, 2013 at 4:35 amDelicious. 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!