Try this Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce recipe, or contribute your own.
Suggest a better descriptionCook pasta according to package directions, omitting salt and fat. Keep warm.
Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.
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Serving Size: 1 Serving (1071g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1012 | ||
Calories from Fat: 506 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 28.3g | 142 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 141.2mg | 43 % | |
Sodium 1443.3mg | 50 % | |
Potassium 1596.6mg | 42 % | |
Total Carbohydrate 93.2g | 27 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 79.3g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1012
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