Many moons ago my friends and I attempted a recipe for a butternut squash manicotti. The recipe took forever, or at least it felt that way. We had to roast the squash, cook the manicotti noodles, scoop out the flesh of the squash, stuff the manicotti, create a gorgonzola sauce, pour sauce over the manicotti and then bake again. Three hours later we had an AWESOME meal...but the labor involved was a bit much. So, since then, I've taken to making my own gorgonzola sauce to inject some creaminess and rich flavors into pasta dishes.
If memory serves, the sauce from that original recipe didn't actually include cream. But you melt the gorgonzola on the stove, so it turns into a creamy alfredo-like sauce. Quite good.
On a recent night, tired and uninspired I whipped up some whole wheat pasta with whatever veggies we had on hand and melted some gorgonzola on top of sauteed vegetables. Pretty good and a much quicker way to achieve that delicious creamy sauce...
This version included baby bella mushrooms and spinach sauteed in olive oil with garlic. I melted the gorgonzola after the mushrooms browned and then tossed in chopped tomatoes right at the end just to heat them up but not cook them.