Pasta Artichoke Hearts Portobello and Gorgonzola
Indulge in the luxurious flavors of Pasta with Artichoke Hearts, Portobello Mushrooms, and Gorgonzola, a creamy and elegant dish that’s perfect for weeknight dinners or special occasions. Tender pasta is tossed in a velvety sauce made with garlic-sautéed portobellos, tangy artichoke hearts, and rich, melted Gorgonzola cheese, creating a symphony of earthy and bold flavors. A touch of heavy cream ties it all together, while optional Parmesan and parsley elevate the presentation. Ready in just 40 minutes, this recipe strikes the perfect balance between gourmet dining and approachable cooking, making it a must-try for pasta enthusiasts. Keywords: pasta recipe, gorgonzola sauce, artichoke and mushroom pasta, creamy pasta dish, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fettuccine, or your choice)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 oz Portobello mushrooms, sliced
- 14 oz Artichoke hearts, quartered (canned or jarred, drained)
- 1 cup Heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 0.25 cup Parmesan cheese, grated (optional for garnish)
- 2 tbsp Parsley, chopped (optional for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to foam.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant.
Stir in the sliced portobello mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
Add the artichoke hearts to the skillet and cook for an additional 3-4 minutes to warm through.
Pour the heavy cream into the skillet, stirring gently to combine. Allow the mixture to simmer for 2-3 minutes.
Reduce the heat to low and add the gorgonzola cheese. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve the pasta hot, garnished with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 3.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 276 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 481 mg | 10% | |
*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.
