Creamy Bleu Cheese Pasta with Asparagus & Mushrooms

This pasta is for all you bleu cheese lovers with delicious veggies such as asparagus and mushrooms.

About the recipe

Truly, the dominant flavor in this pasta is the creamy pungent blue cheese sauce that doesn’t even require that you make a sauce. Instead just crumble in the bleu cheese with a little starchy pasta water and it becomes a delicious creamy sauce.

And the best part is that you get a creamy pasta without the need for any cream. I just melted the cheese with the pasta water which makes a light creamy sauce with that unique bleu cheese flavor.

As for the veggies I lightly sauted asparagus and mushrooms with a few garlic cloves, salt and pepper, and then tossed them in the pasta and cheese sauce. It’s that easy!

Super delicious, packed with vegetable nutrients, and satisfying, this pasta makes for a fabulous dinner option.



1lb asparagus cut into pieces
1 box of mushroom thinly sliced
!lb farfarell pasta
4 garlic cloves minced
1 medium onion thinly sliced
1/4 cup bleu cheese or gorgonzola
Olive oil
Salt and pepper

Cook’s nots: Don’t have asparagus or mushrooms? Try it with broccoli, peas, cauliflower and spinach.


In a large pot warm 2 tbsp olive oil. Shallow fry the onions and garlic until onions are tender. Then add the asparagus and mushrooms, salt and pepper to taste, and saute until the veggies are tender – about 5 min. Set aside.

In the meantime boil water with salt and olive oil and cook pasta according to package directions. Save 2 cups of pasta water before draining.

Add the cooked pasta to the veggies and combine. Turn the stove back on. Add the bleu cheese and 1 cup pasta water and stir until cheese is melted and creamy. If the pasta is too thick, add more pasta water.

Heat for 1-2 minutes for the sauce to thicken slightly. Then turn the stove off. Serve warm with extra bleu cheese garnish and Parmesan cheese.

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