Main Dishesclosetcooking
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
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan.
oil1 tablespoon
2
Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an ⏱️ 20 minutes.
onion (sliced)1mushrooms (sliced)8 ounces
3
Start cooking the pasta.
pasta (gluten free for gluten free)1 pound
4
Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
garlic (chopped)1 clovesage (chopped)1 tablespoonhandful sage leaves1
5
Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
pumpkin puree1 cup
6
Melt the butter in a pan.
butter1 tablespoon
7
Add the sage leaves and fry until Crispy.
sage (chopped)1 tablespoonhandful sage leaves1
8
Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.
pasta (gluten free for gluten free)1 poundbutter1 tablespoonsage (chopped)1 tablespoonhandful sage leaves1
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