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–+ servings

Blue Cheese and Mushroom Pasta

Ben Gorges
This blue cheese and mushroom pasta is a savory dish starring penne coated in a creamy blue cheese sauce and complimented with tender mushrooms.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Pasta Pot
  • Stovetop
  • Skillet

Ingredients
  

  • 1 lb Penne Pasta
  • 2 Tbsp Butter
  • ½ Onion Chopped
  • 2 Cloves Garlic Minced
  • 8 oz Baby Bella Mushrooms Sliced
  • ½ C Chicken Broth
  • 2 C Heavy Cream
  • 4 oz Blue Cheese Crumbles Divided
  • 2 Tbsp Shredded Parmesan
  • 1 Sprig Fresh Thyme
  • Salt
  • Black Pepper
  • 2 Tbsp Fresh Parsley Chopped

Instructions
 

  • Bring salted pot of water to a boil while prepping ingredients.
  • Melt butter in 12" skillet set to medium heat and add onions. Sauté until onions begin to tender, add mushrooms and continue to sauté until mushrooms and onions are tender. Add minced garlic and cook 1-2 minutes longer, or until fragrant.
  • Add chicken broth to the skillet gradually, scraping the bottom of the pan to incorporate any burnt on bits into the liquid. Turn the heat up to medium-high to bring liquid to a boil, then reduce to a simmer.
  • Add heavy cream, half of blue cheese crumbles, Parmesan, and thyme. Stir to combine. Let simmer until liquid thickens to a sauce consistency, approximately 15 minutes.
  • While sauce is thickening, cook penne pasta to al dente according to package directions.
  • Once sauce reaches desired thickness, add fresh ground pepper and salt to taste.
  • Drain pasta from water and top the cooked pasta with blue cheese sauce along with parsley. Toss to combine.
  • Plate pasta and sprinkle with remaining blue cheese and serve.

Notes

If the sauce is too thin for your liking, simmer it a little longer - it will continue to thicken as it simmers. 
Keyword Blue Cheese, Creamy, Pasta
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