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.
Ingredients
(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
Directions
- Cook pasta in boiling salted water until al dente. Drain well and keep warm.
- 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.
- 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.
- Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
- 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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This was printed from MyColombianRecipes.com
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Lyndsey says
Yum! Simple and delicious! You can’t beat that. I want some right now. I love all your recipes!
Sarah Naveen says
nice and simple recipe..looks awesome
Tangled Noodle says
This dish is the secret to a happy marriage: I love cream sauce pasta and my husband loves mushrooms and gorgonzola. So everyone is happy and sated! 8-D
Kim 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.
Rachana Kothari says
Yumm! Nothing like simple and delicious recipe…
Baking is my Zen says
Very good! All ingredients are fabulous!
Simply Life says
I love gorgonzola and never think to put it on pasta- great idea!
Ivy says
Love this dish with all my favourite ingredients.
grace 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!
Renee says
Sounds sinfully wonderful and simple to prepare! Will try ASAP
Faith says
My hubby and I have very different tastes too — but we would both love this pasta! The flavors sound incredible together!
Joy says
Lucky husband! Luscious dish!
tasteofbeirut says
Erica
This must be challenging for you who likes meat! In any case this pasta is delicious, love that cheese!
rebecca subbiah says
oh this looks amazing wow must be hard with veggie hubby for you
thats like me when my mum in law comes to visit!
Anna 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.
MaryMoh says
Simple and delicous. Would make a lovely lunch for me 😀
Lori says
This sounds so great. I am a huge fan of Gorgonzola. I bet its strong flavor goes so well in this dish.
norma says
Great combination. I will keep this for my veggie clients. Thanks
Erica says
Thank you everyone for all your wonderful comments!
Jenn AKA The Leftover Queen says
This is a delicious looking meal! Even for meat lovers like us! Your husband is lucky! 🙂
Muneeba says
Gosh, I love this!!! Adore gorgonzola, especially in pasta … nummy 🙂
Karen says
I love using lots of mushrooms in a meatless pasta dinner. The gorgonzola sauce looks really good with this!
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.
Chris says
Hello. If you are referring to the ingredient “rennet” found in many cheeses it is not vegetarian if it comes from animals but it is vegetarian if it doesn’t. Labels often specify but when in doubt assume it’s the kind from animals and thus not suitable for vegetarians.
Alan says
@Julianne,
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.
Terry says
You could try Sheese brand of blue cheese. It is vegan and delicious.
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?
Erica says
Kimberly- I used vegetable stock in mine!
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.
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!
Louise Foulkes says
I cooked this tonight but used less pasta and Gorgonzola and added two breast chickens. It was amazing, best of all it was enjoyed by all. Will defo make again. Thank you for the recipe x
Anne Lindyberg says
So delicious! I have made this for Christmas or Christmas Eve dinner since 2014, because it’s so special. And it’s delicious with bleu cheese, as I found myself unable to get gorgonzola easily since I moved to the rural midwest. I like to add shrimp or scallops to it. I also add spinach.
Funny you mention the vegetarian/non-vegetarian bit. I have a number of vegetarians in my life lately. Of course, many of the most delicious cheeses use rennet so they’ve not vegetarian. I wonder, did your husband decide to keep eating this recipe or did he abstain once he knew?
Happy holidays, Erica, and many thanks to you for so many delicious Christmases. <3