Pasta in a Gorgonzola Sauce with Spinach, Mushrooms and Fresh Herbs
Creamy Mushroom and Spinach Pasta with Gorgonzola is the kind of comforting, flavour-packed dinner you’ll want to make on repeat. A delicious mix of sautéed mushrooms, tender baby spinach and a rich, creamy Gorgonzola sauce comes together in less than 30 minutes. It’s easy enough for a busy weeknight, yet feels a little special. And the best part? You only need a handful of simple ingredients.
Ingredients for Mushroom and Spinach Pasta
This creamy mushroom and spinach pasta is all about simple ingredients that work beautifully together. Here’s what you’ll need:
- Pasta: Penne is a great choice because its ridges catch the creamy sauce. Rigatoni, fusilli or tagliatelle work just as well.
- Mushrooms: A mix of oyster mushrooms, shiitake and cremini mushrooms adds wonderful depth and a variety of textures. Feel free to use your favourite kinds.
- Baby spinach: Tender, mild and easy to prepare, baby spinach wilts beautifully into the sauce. It’s also a lovely way to add some greens.
- Shallots and garlic: Shallots bring a delicate sweetness, while thinly sliced garlic adds savoury flavour without overpowering the mushrooms.
- Fresh thyme: Adds an earthy, aromatic note that pairs particularly well with mushrooms and Gorgonzola.
- Extra virgin olive oil: Perfect for sautéing the mushrooms and aromatics.
- Gorgonzola: The star of the sauce! Choose Gorgonzola Dolce for a milder, creamier flavour or Gorgonzola Piccante if you prefer something a little bolder.
- Sea salt and black pepper: Essential for bringing all the flavours together.
- Parmesan: A little freshly grated Parmesan adds a delicious savoury finish.
Fresh vs. Dried Herbs for Creamy Gorgonzola Pasta
I use fresh thyme and marjoram as I think the flavors meld nicely with the mushrooms and the gorgonzola sauce. Dried herbs can also be used if fresh aren’t on hand. I use the general rule of thumb: 1 tablespoons fresh = 1 teaspoon dry. I also add dry herbs early on during the cooking so that the flavors have time to develop and infuse themselves. Fresh herbs are best added near or at the end to finish off a dish.
How to This Make Creamy Pasta in a Gorgonzola Sauce
This creamy mushroom and spinach pasta comes together in just three easy steps. While the pasta cooks, you can prepare the mushrooms and get everything ready for that deliciously creamy Gorgonzola sauce.
- Cook the pasta. Bring a large pot of salted water to the boil and cook the pasta until al dente (tender but still with a little bite). Before draining, reserve some of the starchy pasta cooking water. This will help create a silky, creamy sauce.
- Sauté the mushrooms. Heat the olive oil in a large frying pan and gently sauté the shallots and garlic until fragrant. Add the mushrooms and cook until tender and lightly golden.
- Bring it all together. Add the cooked pasta to the pan with the mushrooms, followed by the fresh thyme, baby spinach and Gorgonzola. Toss everything together until the spinach wilts and the cheese melts into a creamy sauce. Add a splash of reserved pasta water to loosen the sauce as needed. Finish with freshly grated Parmesan and a little black pepper. Serve and enjoy!
You’ll find the exact ingredients and quantities in the printable recipe card below.
3 Reasons to Love This Pasta in a Gorgonzola Sauce
Mushrooms and Gorgonzola are a match made in heaven. Add tender spinach and fragrant fresh herbs, and you’ve got a creamy, flavour-packed pasta that’s hard to resist. Here’s why you’ll love it:
- Vegetarian-friendly: Hearty mushrooms make this pasta wonderfully satisfying without meat. For a strictly vegetarian version, use suitable vegetarian alternatives to Gorgonzola and Parmesan.
- Quick: Ready in just 30 minutes, making it perfect for busy weeknights.
- Easy: Cook the pasta, sauté the mushrooms, then toss everything together with spinach, fresh herbs and Gorgonzola. Simple ingredients, big flavour, minimal fuss.
More Delicious Mushroom Recipes to Try
If you love this creamy Gorgonzola pasta, try my Chanterelle Pasta with Lemon Mascarpone Sauce or comforting Chanterelle Risotto. For an easy weeknight dinner, Mushroom Pasta with Thyme is always a winner. And for something a little different, try Mushroom Vol-au-Vents or a cosy bowl of homemade Creamy Mushroom Soup.
Pasta in a Gorgonzola Sauce with Spinach, Mushrooms and Fresh Herbs
Ingredients
- 400 g penne, or other tubular pasta, reserving 1/2 cup (125 ml) of the cooking liquid
- 3 tablespoons olive oil
- 3 shallots, chopped
- 4 garlic cloves, finely sliced
- 500 g mixed mushrooms (such as oyster, shiitake, cremini), chopped into bite-sized pieces
- 4 sprigs fresh thyme, leaves removed
- 250 g gorgonzola, roughly chopped
- 100 g baby spinach leaves (about 4 handfuls)
- sea salt and freshly ground pepper, to taste
- freshly grated parmesan, to taste
Instructions
- Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Before draining, reserve 125 ml (1/2 cup) of the pasta cooking water. Drain the pasta.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the shallots and cook for 2–3 minutes, stirring occasionally, until they start to soften.
- Add the mushrooms and cook for 7–8 minutes, stirring occasionally, until tender and lightly browned and any liquid they release has mostly evaporated. Add the garlic, thyme and a small pinch of salt. Cook for 1–2 minutes, stirring, until fragrant.
- Reduce the heat slightly and stir in 80 ml (1/3 cup) of the reserved pasta water, then add the Gorgonzola. Stir gently until the cheese has melted and the sauce is smooth and creamy. Do not allow the sauce to boil.
- Add the spinach and drained pasta to the pan. Toss over low heat for 1–2 minutes, until the spinach has wilted and the pasta is well coated. If needed, add a little more reserved pasta cooking water, 1 tablespoon at a time, until the sauce reaches the desired consistency. Season with salt and freshly ground black pepper to taste. Garnish with freshly grated Parmesan and serve. Enjoy!
Nutrition
Notes
- If you can find fresh tarragon, its subtle anise-like flavour is delicious with mushrooms and Gorgonzola. Add 1 tablespoon or more of chopped fresh tarragon along with the thyme. It’s entirely optional, as fresh tarragon can be difficult to find.
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