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
- 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
- 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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Nina Timm says
Oh Kevin, you have a winner here!! This pasta looks droolworthy!!!
Rosa's Yummy Yums says
A marvelous dish!
uauu this pasta looks amazing!
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Ruth Daniels says
Hss me drooling and it's only 6AM! Thanks for sharing with Presto Pasta Nights. It's always special when you do.
Oh, slurp, drool, yum. Why am I sitting here at work when I could be cooking…and eating?
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!
wow great flavours!
Cocina Savant says
I love the fried sage. It adds such an unbelievably subtle taste and texture addition to pasta.
I love everything you have been doing with these flavours, but the pasta may be best so far!rea
Why didn't I think of adding pumpkin? It looks and sounds spectacular!
pastry studio says
This sounds great after having so much meat on Thanksgiving. Can't wait to try all these flavors together. Thanks!
Great combination of flavors and perfect for fall. Thanks for joining in PPN on my site this week! I enjoyed seeing your dish.
this pasta literally made my mouth water..
Oh my gosh! This looks so incredible … I have to try this!
facial redness says
Drooling..nice idea for pasta! Your blog is really a cooking treasure chest.
i'm new to your blog and abso hooked already – this is my kind of food. will be checking in on a regular basis!
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.
This is going on my Christmas holiday recipe list, maybe Christmas Eve. Thank you, it looks delicious.
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!! 🙂
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!