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)
Chronic Conditions
Consume Less
Helpful
Helpful
Helpful
Helpful
Nutrition
479
24% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

17% 11

Saturated

25% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

26% 78

Carbs (net)

- 72

Fiber

24% 6

Sugars

- 13

Sugars, added

- 0

Protein

37% 18

Cholesterol

8% 24

Sodium

24% 571

Calcium

25% 250

Magnesium

20% 82

Potassium

15% 707

Iron

11% 2

Zinc

23% 3

Phosphorus

56% 392

Vitamin A

24% 216

Vitamin C

9% 8

Thiamin (B1)

13% 0

Riboflavin (B2)

32% 0

Niacin (B3)

24% 4

Vitamin B6

35% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

380% 57

Vitamin E

5% 1

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 196
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