Go Back
+ servings
Blue Cheese Mushroom Pasta
Print Recipe
5 from 5 votes

Blue Cheese and Mushroom Pasta

This savory Blue Cheese and Mushroom Pasta features penne noodles bathed in a creamy blue cheese sauce loaded with tender mushrooms.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree
Cuisine: Italian
Servings: 6
Calories: 1004kcal


  • 1 pound penne pasta
  • 2 tablespoons butter
  • ½ onion (chopped)
  • 2 garlic cloves (minced)
  • 8 oz baby bella mushrooms (sliced)
  • ½ cup chicken broth
  • 2 cups heavy cream
  • 4 oz blue cheese crumbles (divided)
  • 2 tbsp shredded parmesan
  • 1 sprig fresh thyme
  • Salt
  • Fresh ground pepper
  • 2 tablespoons fresh parsley (chopped)


  • Bring salted pot of water to a boil while prepping ingredients.
  • Melt butter in 12" skillet set to medium heat and add onions. Saute until onions begin to tender, add mushrooms and continue to saute 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 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. ~15 minutes.
  • While sauce is thickening, cook penne pasta according to package instructions.
  • Once sauce reaches desired thickness, add fresh ground pepper and salt to taste. 
  • Drain pasta from water and add to the blue cheese sauce along with parsley. Toss to combine.
  • Plate pasta and sprinkle with remaining blue cheese and serve.


IF YOU LIKED THIS RECIPE you will love my Blue Cheese Potato Salad with Bacon!


Calories: 1004kcal | Carbohydrates: 93g | Protein: 25g | Fat: 59g | Saturated Fat: 36g | Cholesterol: 199mg | Sodium: 610mg | Potassium: 723mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2310IU | Vitamin C: 7.3mg | Calcium: 270mg | Iron: 2mg