This Penne with Mushrooms, Tomato and Gorgonzola Cheese is a delicious pasta recipe!
This is a pasta with great flavor! Gorgonzola cheese isn’t a cheese that you typically see in a pasta recipe, but it adds so much. If you are a lover of blue cheese and gorgonzola, you will love it! You can also sub feta cheese, if you’d like. It’s not a super rich pasta recipe because there is no cream sauce. The pasta is tossed in a broth-based mixture of mushroom, tomato and spices with the addition of the cheese too.
Ingredients needed:
- olive oil
- mushrooms
- dried basil, thyme and oregano
- crushed red pepper
- tomatoes
- chicken or vegetable broth
- garlic
- fresh parsley
- salt and pepper
- penne pasta
- crumbled gorgonzola cheese
How to make Penne with Mushrooms, Tomato and Gorgonzola Cheese:
The full, printable recipe is at the end of this post.
Spoon onto a serving platter and sprinkle with Gorgonzola cheese. Season with salt and pepper, as needed. Serve immediately. Enjoy!
Change it up!
If you would prefer to make this a cream sauce pasta recipe, substitute heavy whipping cream for the broth. I’d probably add more cream than broth, as needed. The addition of a splash of white wine would be great too. If you don’t care for mushrooms, try using zucchini instead.
The Best Penne Pasta Recipes:
- Baked Penne with Italian Sausage
- Three Cheese Chicken Penne Florentine
- Creamy Garlic Penne Pasta
- Penne with Roasted Vegetables and Goat Cheese
- Cheesy Baked Penne
Penne with Mushrooms, Tomato and Gorgonzola
Ingredients
- 4 tablespoons olive oil
- 12 ounces fresh mushrooms, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- 2 large tomatoes, chopped
- ¾ cup chicken or vegetable broth
- 1 teaspoon chopped fresh garlic
- ¼ cup chopped fresh parsley
- salt and pepper, to taste
- 16 ounces penne pasta, cooked and drained
- 12 ounces Gorgonzola cheese, crumbled
Instructions
- Heat the olive oil in large skillet over medium-high heat. Add the mushrooms, basil, thyme, oregano and red pepper, mixing well. Sauté until the mushrooms are tender. Stir in the tomatoes and sauté for 1 minute. Add the broth and garlic and mix well. Simmer for 1 minute. Stir in the parsley; season with salt and pepper.
- Combine the hot pasta with the mushroom mixture in a large bowl, tossing to mix. Spoon onto a serving platter and sprinkle with Gorgonzola cheese. Serve immediately.
Notes
- When cooking the pasta, use plenty of boiling water with a generous pinch of salt. Cook until the pasta is tender but still firm to the bite (al dente). Drain quickly and add a small amount of butter or oil before serving. This helps the pasta stay moist, and it won't stick together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
