Creamy Blue Cheese Mushroom Skinny Pasta

This savory Creamy Blue Cheese Mushroom Pasta features blue cheese, mushrooms, and bacon all blended together in a creamy low carb, “pasta” dish. By using zoodles (zucchini noodles), you eliminate the calories of traditional pasta. Add some chicken or shrimp to make it an excellent main dish or serve it as a delicious side dish. (updated 5/20/20).

What are Zoodles?

Zoodles in a white bowl with wooden tongs.

Zoodles are zucchini noodles and a great low carb option to traditional noodles. Because zucchini is mild in taste, it makes a great substitute for pasta.

Jump To Recipe

This post does contain affiliate links including affiliate links from the Amazon Services LLC Associates Program which means that if you click on them and/or buy something I may earn a small commission -at no extra cost to you.  I only recommend the things I actually use in my kitchen and/or blog.  By clicking and buying these items, you help keep my recipe blog running. Thank you!

Where can you buy Zoodles?

Some higher end grocery stores have the zucchini already cut up for you into noodle-like shapes but it’s super easy and much cheaper to do it yourself.

How do you make Zoodles?

2 zucchini on a white cutting board with knife and y peeler

Wash and pat zucchini dry. Trim off ends. Use a y peeler to make the strips yourself or one of the spiralizers shown below.

Magimix food processor, paper towel with spiralized zucchini, 3 different spiralizer blades and a zucchini

You can choose 3 different shapes with the spiralizer attachment – Tagliatelle, Spaghetti or Fusilli. The zoodles shown here were done with the spaghetti cutter.

Zoodles hanging off the Paderno spiralizer onto a cutting board on a granite counter top

Another good spiralizer is the Paderno Spiralizer. It also comes with a few different blades.

Zoodles on a paper towel

After the noodles are cut, blot with paper towels. Lightly salt/season if desired.

Zoodles in a non stick pan with wooden tongs

Heat a nonstick skillet, spray with olive oil spray. Add zucchini and sauté just a few minutes until slightly cooked. Be careful not to overcook them!

How to avoid soggy zucchini noodles:

  • After spiralizing or slicing the zucchini, pat the pieces down with paper towel.
  • When cooking, do not cover pan with a lid, this will increase the moisture and makes the zoodles soggy.
  • Be careful not to overcook the zoodles, only cook for just a few minutes.
  • Be sure and cook the zoodles last and then eat the dish right away.
Zoodles in a white bowl with wooden tongs.
Zoodles are good all on their own! But I love to use them as pasta!

For this pasta dish:

I recommend sautéing the mushrooms, onions, and spices first, then adding the zucchini and the sauce ingredients. See recipe down below for details.

Creamy Blue Cheese Mushroom Pasta with Zoodles in a white bowl with black fork
So delicious and super fast to make! Add chicken, shrimp, or beef to make it a complete main meal.

Blue bowl with blue cheese dressing, wooden spoon, pretzels, carrots, blue cheese wedge, cucumbers, snap peas on a wooden board

If you already have my Skinny Blue Cheese Dressing made, feel free to substitute a few tablespoons instead of using the blue cheese and vinegar in the recipe.

Want my 20 Best Food and Cooking tips sign from Gourmet Done Skinny on a grey background with beige border and yellow button
Print
Creamy Blue Cheese Mushroom Pasta with Zoodles in a white bowl with black fork on a wooden board with onion, mushrooms and napkin

Creamy Blue Cheese Mushroom Skinny Pasta

  • myWW Points:2 Smart Points for 2 c. for all plans
  • Prep Time: 10-15 min
  • Cook Time: 10 min
  • Total Time: about 30 min
  • Yield: 4 1x
  • Category: Main/Side
  • Method: Stove
  • Cuisine: American

Description

This savory Creamy Blue Cheese Mushroom Pasta features blue cheese, mushrooms, and bacon all blended together in a creamy low carb, “pasta” dish. By using zoodles (zucchini noodles), you eliminate the calories of traditional pasta. Add some chicken or shrimp to make it an excellent main dish or serve it as a delicious side dish. 


Scale

Ingredients

  • 4 c. coarsely chopped mushrooms (about 10 oz)
  • 1/2 medium red onion
  • 3 garlic cloves, (2 chopped finely for pasta, 1 minced for sauce)
  • 1 t. chopped fresh rosemary
  • 1 t. chopped fresh thyme
  • 1 t. truffle oil or olive oil
  • 1 T. bacon crumbles (leave out for vegetarian)
  • kosher salt
  • freshly ground pepper
  • 2 zucchini- cut with a spiralizer or y peeler into zoodles 
  • 3 T. crumbled blue cheese
  • 1 t. vinegar (I like Champagne vinegar but white wine vinegar works well too)
  • 2 1/2 T. non fat greek yogurt ( I use Chobani or Fage)

Instructions

  1. In a medium nonstick saucepan, heat truffle oil until hot. Add chopped onions. Saute until onions are tender. Add 2 finely chopped garlic cloves. Sauté for a few minutes until garlic starts to brown. Don’t let the garlic burn or your dish will taste bitter.
  2. Add mushrooms, bacon and herbs. Add salt and pepper to taste. Sauté on medium heat until mushrooms are tender. Add zuchinni spirals and cook about 2 min under just tender with a fork. Don’t overcook or the zucchini noodles will become mushy. Remove from heat.
  3. In a small bowl, mix 2 1/2 T. yogurt with 3 T. blue cheese and 1 t. vinegar. Add 1 minced garlic clove. Stir well. Add to mushroom and zucchini mixture and stir until evenly distributed. Heat for a few minutes to allow yogurt and cheese mixture to melt. Serve immediately.