I’m whisking together a luxuriously creamy Gorgonzola and mushroom sauce, lifted with decadent white truffle oil, to coat pasta in a flavor that feels rich and indulgent.
Why I’ll Love This Recipe
I love how this sauce wraps pasta in velvety cheese and earthiness, while the truffle oil adds that unforgettable, aromatic finish. It’s comforting but elegant—perfect for cozy nights when I want something special with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil or butter
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Sliced mushrooms
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Milk or cream
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Gorgonzola cheese
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White truffle oil
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Herbs (thyme, oregano, sage)—either ground or fresh
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Salt and pepper
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Grated Parmesan cheese to finish
Directions
I warm olive oil or butter in a saucepan over medium-low heat, then sauté mushrooms for about five minutes, seasoning partway with salt and pepper. Once tender, I stir in milk or cream along with Gorgonzola until it melts into a smooth, rich sauce. I take the pan off the heat and drizzle in truffle oil and sprinkle in herbs, seasoning further if needed. I mix cooked pasta directly into the sauce until every strand is coated, then finish with a sprinkle of Parmesan before serving.
Servings and timing
This makes about 2 servings and takes only 10 minutes from start to finish—ideal for a quick, indulgent dinner.
Variations
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I’ll sometimes swap in black truffle oil instead of white for a deeper flair.
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Adding veggies like asparagus or broccoli brings extra texture and color.
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For a bit of spice, I experiment with cayenne or chili powder.
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When I need a change, swapping Gorgonzola for feta or goat cheese still gives that creamy tang.
Storage/reheating
I keep leftover sauce in an airtight container in the fridge for a few days. When reheating, I warm it gently on the stove and toss in freshly cooked pasta to revive that silky coating.
FAQs
How intense is the truffle flavor?
Since I use just a splash of white truffle oil, the aroma is fragrant and inviting without being overpowering.
Can I make this vegetarian?
Absolutely—it’s already vegetarian when made with butter or olive oil.
Can I prep the sauce ahead of time?
Yes, I’ll make the sauce ahead and gently reheat it when I’m ready, then toss with fresh pasta for the best texture.
What if I don’t have Gorgonzola?
I’ve substituted it with feta or goat cheese before—still creamy and flavorful, just a bit different in character.
Is this gluten-free?
As long as I pair it with gluten-free pasta, this sauce remains gluten-free.
Conclusion
I adore this Gorgonzola Truffle Pasta because it’s quick, creamy, and deeply flavorful—like a gourmet hug on a plate. It feels indulgent and elegant, yet comes together so simply. Whenever I want to treat myself without fuss, it’s exactly what I crave.
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Gorgonzola Truffle Pasta
Luxuriously creamy pasta infused with bold gorgonzola cheese and the earthy elegance of truffle oil, creating a decadent dish that’s perfect for a gourmet touch at home.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
12 oz fettuccine or pasta of choice
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
4 oz gorgonzola cheese, crumbled
1/4 cup grated Parmesan cheese
1 tablespoon truffle oil (or more to taste)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
In a large skillet over medium heat, melt butter and sauté garlic for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Add gorgonzola and Parmesan, stirring until melted and smooth.
Drizzle in truffle oil and season with salt and black pepper.
Toss cooked pasta into the sauce, adding reserved pasta water as needed for desired consistency.
Garnish with fresh parsley and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soups
