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Gorgonzola Pasta with Vegetables

Recipe By: Bruce Bradley
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner
Servings: 6 -8

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  • 1 pound whole wheat pasta fusilli or penne work great
  • 1-2 heads broccoli cut into florets (about 3-4 cups)
  • 2 tablespoons olive oil plus a little more if desired
  • 1 medium onion diced
  • 1 clove garlic minced
  • 8 ounces mushrooms sliced
  • 8 ounces Gorgonzola Cheese crumbled
  • salt and pepper to taste


  • ¼-1/2 cup shredded Parmesan cheese

Optional Ingredients:

  • 8 ounces diced pancetta bacon, or chicken
  • 1 cup cherry tomatoes halved


  • Boil water in a large pot. Add 1 teaspoon salt and a little olive oil to boiling water if desired. Add pasta and set a timer for 8 minutes.
  • While the pasta is cooking, heat olive oil in a frying pan. Add mushrooms, garlic, onion, and optional pancetta/bacon/chicken. Stir occasionally and cook until the ingredients start to brown. Then add optional tomatoes and cook for 2 more minutes.
  • When the timer for the pasta goes off, add the broccoli and cook for an additional 2 minutes. The pasta should be al dente and broccoli lightly cooked at this point. Drain the pasta and broccoli and return to the pot.
  • Stir mushroom mixture into the pasta. Then gently stir in the crumbled gorgonzola cheese and let sit for a minute or two—you want the cheese to soften, not form a sauce. Season with a little salt and pepper if desired.
  • Serve up and garnish with Parmesan cheese, and enjoy!


We recommend using organic ingredients whenever possible.
If broccoli isn’t your thing, try fresh asparagus cut into 2-inch pieces instead!
While Gorgonzola cheese is delicious and one of the hero ingredients of this dish, feel free to substitute a milder cheese. Goat cheese is one of my favorites in this dish, but feel free to experiment!