Forktionary

Farfalle With Creamy Mushroom Gorgonzola Sauce Recipe

Indulge in this decadent vegetarian Farfalle pasta dish! Creamy Gorgonzola cheese meets earthy sautéed mushrooms and sweet peas in a dreamy sauce, tossed with perfectly cooked farfalle pasta. A quick, easy, and incredibly flavorful meal, perfect for a weeknight dinner or a special occasion. This recipe is adapted from a Barilla favorite and guaranteed to impress!

Prep Time 10 mins
Cook Time 25 mins
Calories 825.9 kcal
Protein 63g
Rating 4.0 (1 Reviews)
Farfalle With Creamy Mushroom Gorgonzola Sauce 22

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Farfalle With Creamy Mushroom Gorgonzola Sauce

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Farfalle With Creamy Mushroom Gorgonzola Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Farfalle With Creamy Mushroom Gorgonzola Sauce

  1. Melt 2 tablespoons of butter in a 2-quart saucepan over medium heat.
  2. Add 2 tablespoons of all-purpose flour and whisk until smooth (about 2 minutes).
  3. Gradually whisk in 2 cups of milk, ensuring no lumps form.
  4. Bring the sauce to a simmer, stirring constantly.
  5. Reduce heat to low and simmer for 2 minutes, whisking continuously.
  6. Remove from heat and stir in 4 ounces of crumbled Gorgonzola cheese until melted and creamy.
  7. Season the sauce with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of crushed red pepper flakes (to taste).
  8. Cover and set aside to keep warm.
  9. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  10. Add 8 ounces of sliced mushrooms and sauté until tender and golden brown (about 12 minutes).
  11. Stir in 1/2 cup of frozen peas.
  12. Season with salt and pepper to taste.
  13. Cook 1 pound of farfalle pasta according to package directions until al dente. Drain well.
  14. Add the cooked farfalle to a large bowl.
  15. Pour the Gorgonzola sauce over the pasta and gently toss to combine.
  16. Add the mushroom and pea mixture and toss again to coat evenly.
  17. Season with additional salt and pepper if needed.
  18. Garnish with 2 tablespoons of chopped fresh chives before serving.

Nutrition Information (Approximate per serving)

Sodium

23 g

Sugar

48g

Fat

74g

Carbs

33g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Mushroom Recipes European Italian American Vegetarian Fall Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Eggs Dairy Pasta American Easy European Diabetic Holiday Event Kosher Vegetarian Italian Cheese Stove Top Dietary Californian Pasta Rice And Grains Taste Mood Savory Equipment Presentation Served Hot