Blue Cheese and Mushroom Pasta

"Delicious and filling savory pasta. Excellent with toasted garlic bread and a nice mixed salad. First made this up when I had nothing in the fridge but a little block of cheese, some mushrooms, and a tiny tub of sour cream. The experiment paid off!"
photo by Ambervim photo by Ambervim
photo by Ambervim
Ready In:




  • Saute the onion and garlic in butter or olive oil over medium heat.
  • Add the mushrooms, sautee until soft.
  • Add the blue cheese, yoghurt, and creme frais.
  • Stir until heated through and the BlueCheese is melting.
  • Pepper to taste.
  • Just before you take the sauce off the stove, add salt and pepper to taste.
  • A dash of Cayenne is really nice.
  • Server over hot pasta and sprinkle with freshly ground parmasean and chopped parsley.

Questions & Replies

Got a question? Share it with the community!


  1. If you like Blue Cheese and Mushrooms, this recipe is a must try. Easy to make. Delicious
  2. It is my bed time so I have to type quick. Very nice and simple, but it would of helped a lot if the recipe had been a little more detailed. Thanks a lot for a great meal, I just hope others enjoy it as much as I do to! From Harry "I'm a kid, and I can do it!"
  3. This was delicious. I used cremini mushrooms and all sour cream in lieu of yogurt and creme fraiche. My five year old even asked for seconds. This will definitely be in our recipe rotation from now on.
  4. Tasty and flexible. Easy to make. There was no creme freshe in the house, so I added some half and half. My only parley was dry, so I added with the salt and pepper at the end. I scaled it to 40% as that is all the blue cheese I had in the fridge. Supposedly that would be 80% of 1 serving. It would have been enough for 2 people.
  5. This is very good. We did find that this made enough sauce for four servings, but we don't eat large portions of pasta, so this probably wouldn't be the case with large portions of pasta.



Find More Recipes