The perfect creamy gorgonzola pasta. Do you like Gorgonzola cheese or are you a fan of blue cheese in general? Then you MUST try this easy pasta dish, it is fan-tas-tic. Tagliatelle with a creamy gorgonzola sauce and sautéed mushrooms. It’s absolutely one of my favorite pasta recipes made with my favorite cheese.
Gorgonzola pasta
The gorgonzola is not overpowering, but it has a delicious presence and that, combined with the pasta and mushrooms, makes this a truly delicious, quick and easy meal! You can have this gorgonzola pasta on the table in 20 minutes. What more could you ask for?
Keep in mind that there are more types of gorgonzola. For this recipe I used gorgonzola dolce. There is also a gorgonzola picante, which is a bit stronger, as the name already suggests. You could also make this with a different type of blue cheese if you prefer, but keep in mind that you want the cheese to melt into the cream. Something like danish blue will also work equally well.
If you love cheesy and creamy pasta dishes make sure to also check out my chicken and pasta casserole!
Italian heritage
If you have never heard of gorgonzola, it is a delicious Italian blue cheese. It has been known there for centuries. It seems that the cheese originated in the town of Gorgonzola, near Milan, but this is not certain. Although you would think it would be called Gorgonzola for a reason 😉 . (source)
The cheese has a strong, characteristic flavor that you will recognize if you have ever eaten it. It is also sometimes served on a cheese board, on a pizza or in a pasta dish like this one. You will find all the details in the recipe card.
​Gorgonzola pasta with mushrooms
I also add some mushrooms to this pasta. I think they really complement the flavor of the gorgonzola sauce. I sautée the garlic with the mushrooms in a large skillet on medium heat until they are cooked through. If you don’t like them, you can leave them out. Or replace them with spinach, which works great too.
The creamy sauce works well with different pasta shapes. I picked a long pasta but I have also made this before with penne pasta. Works just as great and it’s an easy swap, so you can use any kind of pasta. (including gluten-free pasta)
Making the gorgonzola sauce
For making this delicious gorgonzola sauce you start to melt butter in a small saucepan. Add the flour and stir this through the butter until it starts to ‘sweat’. You can see it will start to form small bubbles. Mix the heavy cream with the cow’s milk and add this little by little to the pan.
Keep stirring with a whisk until you have a luscious creamy sauce. Instead of the milk you could use some of the cooking water as well for an extra creamy effect. Now add the gorgonzola to it in chunks and let it melt into the sauce. Add salt and black pepper to taste.
Filling pasta dish
It’s a pretty simple recipe but due to the rich sauce it is very fulfilling. For making the gorgonzola pasta you start by cooking the pasta in a large pot of salted water according to the package instructions. Set the cooked pasta aside until ready to add to the sauce. If you want you can keep some of the starchy pasta water for use in the sauce later.
Another top tip: serve some bread with this pasta to dip in the sauce or to ‘clean’ your plate when you are finished. A nice piece of focaccia, for example. The gorgonzola pasta would also be delicious with this burrata caprese salad.
Ingredients
- 250 gram fresh pasta (tagliatelle is very tasty)
- 2 clove garlic
- 250 gram mushrooms (quartered)
- handful of walnuts
- olive oil
- butter
- salt and black pepper
- optional: fresh parsley, grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp all purpose flour
- 150 ml heavy cream
- 100 ml milk
- 100 gram gorgonzola (dulce or picante)
Equipment
- Large pot
- Saucepan
- Whisk
INSTRUCTIONS (how to make this recipe):
- Cook the pasta according to the instructions on the packet in a large pot of water. Drain the pasta.
- In the meantime, prepare the gorgonzola sauce for the pasta. Heat a tablespoon of butter in a saucepan until melted.
- Add the flour and fry briefly until it starts to ‘sweat’, which will be visible as small bubbles.
- Add the cream and milk little by little, stirring with a whisk, until you have a nice sauce. Add the grated Gorgonzola and melt it. Season with salt and pepper.
- Heat a little olive oil and butter in a saucepan. Squeeze the garlic cloves and sauté briefly. Add the mushrooms and cook until soft.
- Add the pasta and sauce and mix well. Serve with some coarsely chopped walnuts for a bit of texture and garnish with extra grated cheese and fresh parsley to taste. Enjoy!
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