Pumpkin and Mushroom Pasta with Gorgonzola

Substances:

• 1 tablespoon oil
• 1 onion (sliced)
• 8 ounces mushrooms (sliced)
• 1 clove garlic (chopped)
• 1 tablespoon tale (chopped)
• 1/2 teaspoon purple chili pepper flakes (non-obligatory)
• 1/4 teaspoon nutmeg
• 1 pound pasta (gluten free for gluten free)
• 1 cup pumpkin puree
• 1/4 cup heavy cream
• 1/2 cup gorgonzola (crumbled)
• salt and pepper to model
• 1 tablespoon butter
• 1 handful tale leaves

Instructions:

1. Warmth the oil in a pan.
2. Add the onions and mushrooms and slowly cook dinner them unless they are nice and caramelized, about an 20 minutes.
3. Initiate up cooking the pasta.
4. Add the garlic, tale, purple chili pepper flakes and nutmeg and saute unless fragrant, a couple of minute.
5. Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to in the good aquire of for a couple of minutes.
6. Melt the butter in a pan.
7. Add the tale leaves and fry unless Crispy.
8. Toss the pasta in the sauce and serve garnished with the crispy butter fried tale.

Read Extra