Blue Cheese and Mushroom Pasta
Creamy, rich, and irresistibly flavorful, this Blue Cheese and Mushroom Pasta is the ultimate comfort food for cheese lovers. Tender pasta is enveloped in a luscious sauce made with earthy cremini mushrooms, velvety heavy cream, and the bold, tangy kick of melted blue cheese. A hint of dry white wine and freshly minced garlic add depth, while Parmesan cheese and chopped parsley provide the perfect finishing touches. Quick and easy to prepare in just 30 minutes, this recipe is ideal for weeknight dinners yet sophisticated enough for entertaining. Serve this decadent dish alongside a crisp green salad or a glass of your favorite wine for a gourmet experience at home.
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Recipe Information
Ingredients
- 250 g pasta (e.g., fettuccine or penne)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 250 g cremini or button mushrooms, sliced
- 60 ml dry white wine (optional)
- 120 ml heavy cream
- 100 g blue cheese, crumbled
- 30 g grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper, freshly ground
- 120 ml pasta water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until softened and fragrant, about 2 minutes.
Add the sliced mushrooms to the skillet and sauté for 6-7 minutes, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated.
Deglaze the pan with the white wine (if using), scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes to let the alcohol cook off.
Reduce the heat to low and stir in the heavy cream and crumbled blue cheese. Cook gently until the cheese has melted and the sauce is smooth, about 3-4 minutes.
Add the grated Parmesan cheese to the sauce and stir until incorporated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Toss the cooked pasta into the skillet with the sauce, ensuring each strand is well-coated. If needed, add more pasta water to loosen the sauce.
Sprinkle the dish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 469 mg | 36% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 689 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
