Friday, January 8, 2010

Pumpkin Gorgonzola and Mushroom Pasta

If you have never had Gorgonzola, you should go get some now! Here is an interesting read on Wiki , basically a blue cheese made from goat's or cow's milk, from Italy. Can you hear me saying "I love-a da stinky cheese?"....anyways......

I have used it in the watercress salad and now I am going to use it in a Pumpkin Gorgonzola Sauce. It is a blue cheese, but with a milder flavor, it is not "in your face" with its taste. Blue, but not shockingly blue cheese flavor, if that makes sense. I have made this recipe before, however that was when I was a vegan and made a mock Gorgonzola Cheese. Rich creamy pumpkin sauce with undertones of sage and thyme, caramelized onions, mushrooms and creamy Gorgonzola cheese. You cannot go wrong with this flavor combination. It is very flavorful, I used this recipe ....I think that I would have liked it a lot more if I had fresh herbs and I used a lot more milk in mine, and I used skim milk instead of cream, and I added some dried thyme. Good flavor combination made even better by some tempeh bacon on top. Not a healthy post here by any means.