Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce

Pasta With Mushrooms And Pumpkin-Gorgonzola Sauce
15 Ingredients
  • 1 pound uncooked pennette (small penne)
  • 1 tablespoon olive oil
  • 5 cups thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
  • 4 cups vertically sliced onion
  • 4 garlic cloves, minced
  • 1 teaspoon chopped fresh sage
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1/2 cup (2 ounces) crumbled Gorgonzola cheese
  • 1/2 cup canned pumpkin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon grated whole nutmeg
  • Fresh sage sprigs (optional)
Nutrition
287
14% daily value
10 servings
                                       
                                            vegetarian
     

Fat

10% 7

Saturated

15% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

16% 47

Carbs (net)

- 43

Fiber

14% 4

Sugars

- 8

Sugars, added

- 0

Protein

22% 11

Cholesterol

5% 14

Sodium

14% 342

Calcium

15% 150

Magnesium

12% 49

Potassium

9% 424

Iron

7% 1

Zinc

14% 2

Phosphorus

34% 235

Vitamin A

14% 129

Vitamin C

6% 5

Thiamin (B1)

8% 0

Riboflavin (B2)

19% 0

Niacin (B3)

15% 2

Vitamin B6

21% 0

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

6% 1

Vitamin E

3% 0

Vitamin K

7% 8
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