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Creamy Gorgonzola Truffle Pasta

A decadent vegetarian pasta dish featuring rigatoni in a rich Gorgonzola cream sauce with golden sautéed mushrooms and a finish of white truffle oil.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Mushrooms
  • 1 lb rigatoni pasta
  • 1 lb cremini mushrooms sliced
  • 2 tbsp butter for mushrooms
Sauce Base
  • 1 tbsp butter for sauce
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme plus more for garnish
  • 1.5 cups heavy cream
  • 5 oz Gorgonzola cheese crumbled
  • 0.5 cup Parmesan cheese grated
Finishing
  • 1-2 tsp white truffle oil to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large skillet or sauté pan
  • Large Pot (for boiling water)
  • Whisk
  • Chef's knife

Method
 

  1. Boil a large pot of salted water. Cook rigatoni to al dente. Reserve 1 cup of pasta water before draining.
  2. Meanwhile, heat 2 tbsp butter in a large skillet over medium-high heat. Add sliced mushrooms in a single layer.
  3. Sauté mushrooms undisturbed for 3-4 mins until browned, then stir and cook 2 more mins. Remove from pan.
  4. Reduce heat to medium. Add remaining 1 tbsp butter, shallot, garlic, and thyme. Sauté 2 minutes.
  5. Pour in heavy cream and bring to a simmer. Stir in crumbled Gorgonzola and Parmesan until melted and smooth.
  6. Return mushrooms to the sauce. Add cooked pasta and a splash of reserved pasta water.
  7. Toss vigorously until sauce coats the pasta. Remove from heat.
  8. Drizzle with truffle oil and season generously with black pepper. Serve immediately.

Notes

Use Gorgonzola Dolce for a milder sauce, or Piccante for a stronger blue cheese kick.