Gorgonzola Truffle Pasta with Mushrooms
Ingredients (Serves 2–3)
Pasta: 250g (fettuccine, tagliatelle, or pappardelle work best)
Mushrooms: 200g (cremini, shiitake, or a wild mix)
Garlic: 2 cloves, minced
Shallot: 1 small, finely diced (optional)
Butter: 1 tbsp
Olive oil: 1 tbsp
Gorgonzola cheese: 100g, crumbled
Heavy cream: 150 ml
Parmesan: 2 tbsp (optional, for umami depth)
Truffle oil: 1–2 tsp (to taste — less is more!)
Salt & freshly cracked black pepper
Fresh parsley or chives: for garnish
Instructions
Cook the pasta
Boil in salted water until al dente. Reserve 1/2 cup pasta water before draining.
Sauté the mushrooms
In a pan, heat butter + olive oil over medium-high heat.
Add shallots (if using), sauté until soft.
Toss in mushrooms, season with salt and pepper, and cook until golden and their moisture is gone (~8–10 min).
Add garlic in the last minute, stir to avoid burning.
Make the sauce
Lower the heat. Pour in the cream and stir.
Add crumbled Gorgonzola. Let it melt gently into the cream, stirring constantly.
Optional: Stir in Parmesan for extra richness.
Add a splash of reserved pasta water to loosen the sauce if needed.
Combine pasta and sauce
Add drained pasta directly into the pan with the sauce. Toss to coat.
Truffle oil time
Remove from heat. Drizzle in truffle oil — start with 1 tsp, taste, and add more if desired. You want aroma, not overpowering flavor.
Serve
Plate the pasta, top with extra mushrooms (if saved), sprinkle fresh herbs, cracked pepper, and a light shaving of Parmesan or truffle zest if you’re feeling extra.
Optional Add-ons
Toasted walnuts or pine nuts for crunc
Spinach or arugula stirred in at the end
Grilled chicken or pancetta for protein
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