Pasta with Mushrooms and Gorgonzola Cheese Sauce

Pasta with Mushrooms and Blue Cheese

If you are a regular reader, you know that my American husband is a vegetarian* and I am a Colombian girl who loves all kinds of meats 😉 So, every day I have to think about a dish that we all can eat and be a happy family. That is how this Pasta with Mushrooms and Gorgonzola Cheese was born. Simple and delicious dish!

Perfect for a weeknight dinner with bread and a salad on the side.

* Actually, I learned that Gorgonzola is not a vegetarian cheese.  See comments below on May 24th. Sorry for my ignorance and I meant no offense.



(6 Servings)

  • 1 pound pasta
  • 3 tablespoons olive oil
  • 1/3 cup chopped onions
  • 1 garlic clove minced
  • 8 oz baby bella mushrooms, sliced
  • Salt and pepper
  • 1 cup heavy cream
  • 3/4 cup chicken stock or vegetable stock
  • 1 1/4 cup gorgonzola cheese, divided
  • 1/4 teaspoon fresh thyme
  • 2 tablespoons fresh parsley



  1. Cook pasta in boiling salted water until al dente. Drain well and keep warm.
  2. Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.
  3. Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.
  4. Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
  5. Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley. Serve immediately.
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  1. says

    I bet this is a meal that everyone loves. It looks so hearty and delicious and you can just tell that it is packed with flavor.

  2. says

    that sauce is oh-so-creamy! i’ve only recently come to enjoy gorgonzola, so i’m making up for lost time and eating it in every way. using it in some pasta sauce is a great idea!

  3. says

    My hubby and I have very different tastes too — but we would both love this pasta! The flavors sound incredible together!

  4. says

    We love meat me and my hubby, but since we moved to LA we are eating less and less meat, don’t really know why… I guess it is the weather. Your pasta looks delicious, and the mushrooms make it meaty.

  5. Julianne says

    According to the UK’s Vegetarian Society (it’s mentioned in the Summer 2010 edition of their members’ magazine), Gorgonzola cheese (along with Parmesan) is never suitable for vegetarians. Therefore, while this dish is meat-free it shouldn’t really be categorised as vegetarian.

  6. Alan says


    Hi & thank you! I am Erica’s vegetarian husband & this is the first that I’ve heard of certain cheeses not being vegetarian. Well, I quickly found the article to which you referenced & viola …no more Parmesan & Gorgonzola for me! I am grateful & a bit sad as I love those cheeses but I needed to know!

    I will tell Erica to adjust her post to reflect this new info. Thanks again Julianne & I know Erica meant no offense.

  7. Kimberly Cunningham says

    curious about the Gorgonzola, we get it without animal enzymes in it.

    OK, now this looks great however…chicken stock?? I am assuming I can sub a veggie stock or tomato juice maybe?

  8. Alana says

    Actually, it depends on whether the cheese is made with rennet (or gelatin in the case of some cottage cheeses for example). Some gorgonzolas are vegetarian. cheese.joyousliving. lists vegetarian cheeses by type and brand.

  9. Mary says

    We were looking for a quick meal utilizing what we had in the fridge. had to substituted feta cheese, but it was stilly delicious…will make this again. thanks!


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