Pasta with Mushroom Pumpkin-Blue Cheese Sauce

By Chef Mario Martinoli

Halloween is fun for kids and adults, and both will love this
delicious pasta dish that takes canned pumpkin in a whole new direction.

Ingredients

1 tablespoon Unsalted butter

1 pound Button mushrooms (regular household variety),Quartered

2 Spanish (yellow) onions, sliced and diced

4 Garlic cloves, minced

1 teaspoon Ground sage

1 cup Whole milk

1 cup Heavy cream

1/2 cup Gorgonzola or Blue Cheese, cubed or crumbled

1/2 cup Canned unsweetened pumpkin

1/8 teaspoon Grated nutmeg

1 teaspoon Brown sugar for sweetness, optional

Salt and freshly ground black pepper to taste

1 pound Penne Rigate, Rigatoni or any short pasta

Freshly grated Parmesan Cheese

Fresh sage sprigs for garnish, optional

Directions
Heat butter in sauté pan over medium heat. Do not allow it to burn.
Add mushrooms, onion, and garlic. Lightly season with salt and black
pepper, and cook until onion is translucent and mushrooms are slightly
browned. Add ground sage, mix well and set aside.

Using a separate pan combine the cream and the milk and bring to a
simmer. Add cheese and return to a simmer, allowing time for it to
melt and create a sauce. Tiny visible bits of cheese will not melt
completely, and that is OK.

When again at a slow simmer, stir in pumpkin, and nutmeg. Bring back
to a simmer. Add the mushroom and onions and combine fully. Adjust
salt and pepper and add sugar if desired. Simmer for an additional 5
minutes to insure that all the flavors are well melded, and that it
has the appearance of a smooth sauce.

Cook pasta according to package directions.

Place all the sauce in a large warmed serving bowl, and mix in all the
pasta. Combine fully, serve in individual bows and garnish with the
fresh sage leaves. And freshly grated Parmesan Cheese.

Serves 4 hearty appetites, or 6 as a side dish



Spicy Pumpkin Soup

By Chef Mario Martinoli

This soup is frighteningly good!

Ingredients
2 tablespoon Butter

1/2 cup Onion, cubed

2 teaspoon Curry powder, or favorite combination of Indian spices

1 tablespoon Flour

2 cups Unsweetened pumpkin

1 teaspoon Brown sugar, or any sweetener

1/4 teaspoon Ground nutmeg

Cayenne pepper, to taste

3 cups Chicken stock or broth

1 cup Cream

1 1/2 cup Whole milk

1 - 2 ounces Silken tofu (not reduced fat)

Sour cream (garnish)

Directions
Sauté onions in the butter until the onions become translucent.

Add the flour and combine completely. With the exception of the tofu
and sour cream, add the balance of the ingredients one at a time.
Bring to a low simmer and cook for 10 to 15 minutes.

Using a blender or a food processor, take half the soup mixture and
add it to the processor along with the tofu. Blend well and
thoroughly, making sure that the tofu is completely processed.

Add the pumpkin-tofu mixture back to the unprocessed pumpkin soup, and
bring it all to a simmer, making sure that it is fully warmed
through—about 15 minutes. If the soup is too thick, add a touch of
stock or water and if too thin, reduce a bit more.

Adjust seasoning with salt, Cayenne pepper, and nutmeg.

Serve in warm individual bowls, and to each add a dollop of sour cream
and a sprinkle of Cayenne pepper.

Serves 4.