Pasta gorgonzola with mushrooms

Craving a comforting, flavor-packed dish that’s ready in just 20 minutes? This creamy pasta gorgonzola with mushrooms and walnuts is your perfect weeknight indulgence. The rich, velvety gorgonzola sauce features tender pasta, while earthy mushrooms and crunchy walnuts add depth and texture. It’s a satisfying meal that feels both luxurious and effortless—ideal for when you want something special without spending hours in the kitchen.

Course Main

Cuisine Italian

Keyword gorgonzola, mushrooms, pasta

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 501

Author Simone

Ingredients

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

Metric - Us customary

Instructions

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

Notes

Storage; you can store the pasta gorgonzola for about 2-3 days. Keep in mind that the cheese will thicken so if you reheat you might need to add a bit of liquid in.

Nutrition