Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup pumpkin puree canned
• 1.5 tablespoons cornstarch 
• 12 ounce evaporated milk canned
• 1 teaspoon sage fresh chopped
• 4  garlic clove minced
• 2 ounces gorgonzola crumbled
• 0.1 teaspoon grating nutmeg whole grated
• 1 tablespoon olive oil 
• 4 cups onion vertically sliced
• 1 teaspoon salt 
• 5 cups mushroom caps whole thinly sliced ()
• 1.5 tablespoons water cold
• 1 pound frangelico uncooked (small penne)
• 1 pound frangelico uncooked (small penne)

Equipment

• sauce pan
• whisk
• dutch oven

Directions

1. Cook pasta according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a Dutch oven over medium-high heat.
3. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
4. Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer.
5. Combine cornstarch and water, stirring with a whisk.
6. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly.
7. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
8. Add pasta and pumpkin mixture to mushroom mixture; toss well to combine.
9. Garnish with fresh sage sprigs, if desired.