Pumpkin Prosciutto Penne Pasta

1 pound Trader Joe's whole wheat penne pasta
1 tablespoon Trader Joe's extra virgin olive oil
1 cup chopped red onion
4 cups chopped shiitake mushroom caps
2 ounces prosciutto, julienned
2 teaspoons minced garlic
1 teaspoon minced fresh sage
pinch each sea salt and pepper
1/3 cup Trader Joe's Chardonnay wine
2/3 cup Trader Joe's canned pumpkin
1/2 cup crumbled blue cheese

Cook pasta in a large pot of boiling water just until tender to the bite. Meanwhile heat oil over medium-high in a large skillet. Saute the onion and mushrooms for 5 minutes. Add the proscuitto, garlic, sage, salt and pepper and saute 1 minute more. Stir in the wine and 1/4 cup of the pasta water, bring to a boil then lower heat. Stir in the pumpkin and all but 3 tablespoons of the blue cheese. Stir until cheese is melted and sauce is warmed through. Drain pasta then place in a large serving bowl. Pour sauce over and toss to coat. Last sprinkle remaining blue cheese on top. Serves 6.



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