Pasta with Mushrooms and Pumpkin Gorgonzola Sauce
Indulge in the comforting flavors of fall with this Pasta with Mushrooms and Pumpkin Gorgonzola Sauce—a creamy, savory dish that's perfect for cozy dinners. Featuring tender pasta tossed in a velvety pumpkin and gorgonzola cheese sauce, this recipe strikes a balance between earthy and indulgent. Sautéed mushrooms add a rich, umami depth, while hints of garlic, thyme, and freshly grated nutmeg elevate the dish with aromatic notes. Finished with a sprinkle of Parmesan and fresh parsley, this dish is as elegant as it is satisfying. Ready in just 40 minutes, it’s an easy gourmet option for weeknight meals or special occasions. Perfect for lovers of creamy pasta, seasonal pumpkin recipes, and bold cheeses!
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Recipe Information
Ingredients
- 400 g Pasta (penne, fettuccine or your choice)
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 small Shallot, finely chopped
- 250 g Mushrooms (cremini, button, or a mix), sliced
- 1 cup Pumpkin puree
- 1 cup Vegetable stock
- 0.5 cup Heavy cream
- 100 g Gorgonzola cheese, crumbled
- 50 g Parmesan cheese, grated
- 1 tsp Fresh thyme leaves
- 0.25 tsp Nutmeg, freshly grated
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and chopped shallot, and sauté for 2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and soft. Season with salt and black pepper to taste.
Stir in the pumpkin puree and vegetable stock, mixing well to combine. Simmer the mixture for 3-4 minutes over medium-low heat.
Reduce the heat to low and stir in the heavy cream, gorgonzola cheese, grated Parmesan, thyme leaves, and freshly grated nutmeg. Stir until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with additional salt and pepper if necessary.
Add the cooked pasta to the skillet with the sauce and toss to coat evenly. If the sauce is too thick, stir in a bit of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.
Garnish with chopped parsley and serve immediately. Optionally, sprinkle additional grated Parmesan on top for extra flavor.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 23.3 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1267 mg | 97% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2183 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
