Creamy Blue Cheese Mushroom Skinny Pasta

  • Freestyle Smart Points:2 smart points for 2 c.
  • Yield: 4 1x


Delicious creamy blue cheese mushroom pasta, add cooked chicken breast for a complete and delicious meal!



  • 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
  • kosher salt
  • freshly ground pepper
  • 2 zucchini- cut with a spiralizer 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 Fage)


  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. Saute for a few minutes until garlic starts to brown. Don’t let garlic burn or your dish will taste bitter.
  2. Add mushrooms, bacon and herbs. Add salt and pepper to taste. Saute on medium heat until mushrooms are tender. Add zucchinni 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 bow, 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.