If you love gorgonzola cheese or are a fan of blue cheese in general you’re gonna love this pasta gorgonzola with a rich creamy gorgonzola sauce! Gorgonzola is my favourite cheese or at least one of my favourite cheeses. But you can make this easy vegetarian recipe with another blue cheese if you want.

Pasta gorgonzola

Creamy pasta gorgonzola

I have this love for all things gorgonzola. And when Eva and I recently made a delicious gorgonzola sauce, it was only the natural thing to do to make this into a simple pasta dish. For making this pasta recipe you can use any kind of pasta shapes you like. However there are a couple of pasta types that work better for having the sauce stick to the pasta. It’s a rich and creamy sauce and we used tagliatelle for this recipe. But it will work well with penne pasta, orechiette or another long pasta. So it’s pretty versatile in terms of pasta types to use. I like to use orechiette as that holds the sauce so well, but we didn’t have that at hand.

In addition to the gorgonzola piccante that we used we also added some mushrooms, but it could do with some extra vegetables on the side. This will be delicious with a green salad on the side. For this recipe you first need to make the gorgonzola sauce recipe that we made here. It’s a simple recipe and based on the bechamel sauce. We used a mix of heavy cream and milk and about 100 gram of gorgonzola to get the gorgonzola cream sauce. You can use either the gorgonzola piccante or the gorgonzola dolce. I am a big fan of gorgonzola so I love both of these types. Generally the picante can be a bit crumblier but both work well in this recipe.

Pasta gorgonzola recipe

Making the gorgonzola pasta

For making the gorgonzola pasta recipe you start by making the sauce. Once that is done you cook the pasta al dente in a large pot of salted water. Make sure you keep some of the pasta water as you need that to finish off the pasta. Once the pasta is cooked you drain it and add some olive oil to prevent it sticking together. Set the cooked pasta aside and add a large skillet to the stove. Bake the mushrooms on medium heat until golden brown in olive oil and a good bit of butter. You could also add a little bit of white wine to the pan at this point. 

Once the mushrooms are cooked you add the gorgonzola sauce to the pan and mix it with the mushrooms. Add the pasta to the pan as well and toss it together so it mixes well. Add a splash of the pasta water to make the creamy gorgonzola pasta sauce. Serve the pasta gorgonzola with chopped walnuts and fresh parsley over the top. Some black pepper over the top is also delicious. If you have leftover gorgonzola you can definitely add some gorgonzola crumbles over the top to ramp up the gorgonzola flavor.

Pasta gorgonzola

Additions and variations

Now as mentioned this recipe does not contain a huge amount of vegetables. You can eat it with a green salad on the side but it would also work really well by adding some fresh spinach to the skillet and bake that with the mushrooms. Other extra ingredients that would be great are for instance some baked courgette pieces or bell pepper for some additional color. 

We used flat leaf parsley here as we couldn’t find fresh basil leaves in the grocery store but obviously basil would be delicious here. Using some fresh thyme together with the mushrooms would be delicious too.

Can I eat this pasta the next day?

You can sure eat this pasta the next day but it will become less smooth and creamy. That is easily solved by reheating the pasta and adding some extra cream or – if you’ve kept it – some extra pasta water. That will loosen up things.

Can I make this with another blue cheese?


You sure can make the pasta gorgonzola with another blue cheese of your choosing. One thing to keep in mind is that blue cheese tends to loose some of it’s punchy flavor once warmed. So choose a somewhat stronger cheese so the flavors are still strong enough and not only creamy.

Pasta gorgonzola recipe
Pasta gorgonzola

Pasta gorgonzola with mushrooms

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Creamy and delicious!
In Dutch: Pasta gorgonzola
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 10 minutes
Total time 20 minutes

4 people


  • 200 gr pasta
  • 2 tbsp olive oil
  • 200 ml gorgonzola sauce
  • 200 gr mushrooms sliced
  • 50 gr walnuts roughly chopped
  • fresh parsley to serve
  • 50 g cheddar grated, to serve
  • 1 tbsp butter

How to make the pasta gorgonzola

  • Place a pot of large salted water on the stove and bring to the boil. Add the 200 gr pasta and cook according to the package instructions al dente. Drain the pasta and save some of the cooking water for later use. Add some olive oil to the pasta to prevent sticking.
  • Place a large skillet on medium heat and add some olive oil and a 1 tbsp butter. Bake 200 gr mushrooms until golden and cooked through.
  • Add the 200 ml gorgonzola sauce and toss it together. Add the cooked pasta and a bit of the cooking water until you have a rich creamy sauce.
  • Serve the pasta with chopped parsley, chopped walnuts and some extra cheddar

Nutrition Information per portion

Calories: 501kcal | Carbohydrates: 42g | Protein: 18g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 385mg | Potassium: 397mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist