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Pasta with Mushrooms and Blue Cheese

Pasta with Mushrooms and Gorgonzola Cheese Sauce

Erica Dinho
5 from 33 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine International
Servings 4 servings
Calories 483 kcal


  • 1 pound pasta
  • 3 tablespoons olive oil
  • cup chopped onions
  • 1 garlic clove minced
  • 8 oz baby bella mushrooms sliced
  • Salt and pepper
  • 1 cup heavy cream
  • ¾ cup chicken stock or vegetable stock
  • 1 ¼ cup gorgonzola cheese divided
  • ¼ teaspoon fresh thyme
  • 2 tablespoons fresh parsley


  • 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.


Calories: 483kcalCarbohydrates: 14gProtein: 13gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 95mgSodium: 1029mgPotassium: 819mgFiber: 2gSugar: 8gVitamin A: 1811IUVitamin C: 12mgCalcium: 261mgIron: 2mg
Keyword Pasta Dish
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