This gorgonzola truffle cream sauce with mushrooms is the perfect rich and creamy addition to your pasta dishes! Made with tangy gorgonzola cheese, hearty mushrooms, and rich white truffle oil, this sauce is like a warm and cozy blanket for your favorite pasta.
This recipe is a bit of an homage to my time in Italy, especially Florence. I had the absolute best plates of truffle pasta there, and they were often paired with fresh gorgonzola–a somehow controversial cheese, but also one of my all-time favorites. This gorgonzola truffle sauce is creamy, it’s rich, it’s hearty, and it pairs with any and all types of pasta! Adding mushrooms gives the whole dish a savory, earthy flavor and texture that’s truly just too good to pass up.
Here are some more pasta recipes you might enjoy: Feta & Spinach Marsala Pasta, Creamy Tomato Gnocchi with Burrata, and Spicy Avocado Pesto Cream Sauce.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this gorgonzola truffle cream sauce:
- Olive oil or butter
- Sliced mushrooms
- Milk or cream
- Gorgonzola cheese
- White truffle oil
- Chopped or ground herbs (thyme, oregano, sage)
- Grated parmesan
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use black truffle oil instead of white.
- Add more vegetables like asparagus or broccoli.
- Use additional spices like cayenne or chili powder for a bit of heat.
- Try a new cheese instead of gorgonzola, like goat cheese or feta.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Ground herbs are totally fine to use for this sauce–if you already have ground sage and thyme in your pantry, no need to rush to the store to buy fresh sprigs (unless you want to).
More pasta recipes:
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Gorgonzola Truffle Cream Sauce with Mushrooms
Ingredients
- 2 tablespoon olive oil or butter
- ¼ cup sliced mushrooms
- ¼ cup milk or cream
- ¼ cup gorgonzola cheese
- 1 tablespoon white truffle oil
- ground sage or freshly chopped
- ground oregano or freshly chopped
- ground thyme or freshly chopped
- salt and pepper to taste
- grated parmesan cheese to top
Instructions
- Heat the olive oil/butter in a large saucepan on medium/low heat, then add in the mushrooms.
- Sauté the mushrooms for about 5 minutes, adding some salt and pepper about 4 minutes in.
- Add in your milk/cream and gorgonzola, stirring until the cheese is melted.
- Remove from heat, then add your truffle oil, herbs, and some more salt and pepper. If you want to thicken the sauce at all, add another small handful of gorgonzola or parmesan until it reaches your desired consistency.
- Add cooked pasta to the saucepan and coat evenly.
- Top with grated parmesan and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Ground herbs are totally fine to use for this sauce–if you already have ground sage and thyme in your pantry, no need to rush to the store to buy fresh sprigs (unless you want to).
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