This Mushroom and Gouda Pasta is a yummy, cozy, indulgent dish anyone will love. It is topped with toasted garlic butter breadcrumbs for a unique flavor profile that adds the perfect crunch to the creamy texture of the dish. Pair with your favorite bread to mop up the cheese sauce as you enjoy every bite!

Gouda is a favorite of mine when it comes to cheeses with nutty flavors and that’s why it pairs well with the earthy umami nature of mushrooms. I have used mild gouda for this pasta recipe just for the sake of preference on this particular evening but if you want a stronger-flavored meal that packs a punch, then perhaps go with aged gouda for smoked gouda cheese for that extra umph. Gouda is great for pasta recipes because of its smooth and creamy texture, making it a pleasant and satisfying cheese to add to any comfort food like this dish.
Reasons To Try This Mushroom and Gouda Pasta
- It’s easy and ready in just 30 minutes or less: this is one of my go-to dinner recipes. Not only is it quick to make but it also requires just a few ingredients and you have a meal ready to be served in no time.
- Perfect for cheese lovers: the cheese sauce is very indulgent with a perfect balance of creamy, nutty, salty taste and a light hint of sweetness. You can also enjoy the sauce with a piece of bread.
- The mushrooms add umami flavors: hearty mushrooms and pasta will always be a match, but in this dish, the mushrooms add earthy flavors that go well with the nuttiness of the cheese sauce.
- Customize to your liking: you can choose between mild, aged, and smoked gouda cheese according to your preference.
Ingredients You’ll Need

Pasta: for this mushroom gouda pasta, I have opted for jumbo shells to scoop the cheese sauce so every bite is perfect. If you don’t have shells, you can opt for orecchiette, rigatoni or penne.
Extra Virgin Olive Oil: this is needed here for sautéing the mushrooms and garlic. It also adds a rich and slightly fruity flavor to the dish.
Mushrooms: I chose cremini mushrooms because they are my favorite and are always available at my local grocery store. Mushrooms also absorb the flavors of the other ingredients. Portobello mushrooms will also be a great choice; it’s got that meaty texture that soaks up all the goodness.
Garlic: use freshly minced garlic for the best flavor but you can substitute this for garlic powder.
Dried Thyme: it complements the earthy flavors of mushrooms and adds a subtle, herby aroma to the dish. Fresh thyme leaves are fine as well.
Salt and Black Pepper: add salt and pepper to enhance the flavors of all the ingredients, balance the dish, and allow the natural tastes to come through.
Gouda Cheese: gouda cheese provides a rich, creamy, and slightly sweet flavor needed for the cheese sauce. Gouda melts well, creating a smooth and luscious sauce. Mild gouda or smoked gouda, feel free to use your preference.
Heavy Cream: this is another major component of the cheese sauce, creating a luxurious texture. It also helps to bind the ingredients together and coat the pasta.
Breadcrumbs: using panko bread crumbs or regular bread crumbs will be just fine. A shortcut is to use a store-bought one to cut cooking time.
Chicken or Vegetable Broth: broth enhances the overall flavor of the sauce, providing a savory and umami element as well. It also contributes to the liquid component of the dish to adjust the thickness of the sauce.
Fresh Parsley: parsley adds a pop of color and a fresh, herbaceous flavor to the finished dish. I used Italian parsley here but you can use curly-leaf parsley as well. This garnish is optional.
How to Make This Mushroom and Gouda Pasta
- Heat butter over medium heat in a large skillet or pan till it melts.
- Add the minced garlic to the butter. Sauté the garlic for about 30 seconds to 1 minute, making sure not to brown it too much.
- Add the fresh breadcrumbs to the pan, stirring to coat them evenly with the garlic-infused butter.
- Toast the breadcrumbs over medium to medium-high heat, stirring frequently to ensure even toasting. This usually takes about 5-7 minutes until they become golden brown and crispy, but keep a close eye on them to prevent burning. Add a bit of salt and pepper and set aside.
- Cook the pasta according to the package instructions or al dente. Drain and set aside.
- In a large pot or skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they release their moisture and become golden brown.
- Add minced garlic and dried thyme to the mushrooms. Sauté for an additional minute until the garlic becomes fragrant.
- Season the mushrooms with salt and black pepper to taste.
- Pour in the heavy cream then chicken or vegetable broth. Bring the mixture to a simmer and let it cook for a couple of minutes.
- Reduce the heat to low. Stir in the shredded gouda cheese until it melts and the sauce becomes creamy. Adjust the seasoning if needed.
- Add the cooked pasta to the skillet, tossing it with the mushroom and gouda cheese sauce until well coated. Add a bit of pasta water if you need your cheese sauce less thick.
- Serve the mushroom and gouda pasta hot, garnished with the toasted breadcrumbs and chopped fresh parsley.
Recipe Tips
- Try not to overcook the pasta. Cooking it according to the package instructions. It should have a nice bite to it so that it doesn’t become mush in the cream sauce.
- Set the heat to low as you whisk in the gouda. This will help you get a smoother consistency and avoid clumps.
- Save some pasta water to adjust the consistency of the sauce.

Recipe Variations and Customization
- Variety of mushrooms: Try a mix of mushroom varieties. Mixing different types like cremini, shiitake, or portobello will add complexity to the dish, giving the dish various textures and flavors.
- Additional ingredients for texture and flavor: ingredients like toasted pine nuts or walnuts can add a crunchy texture and nutty flavor to the mushroom gouda pasta.
- Add extra vegetables like sauteed spinach for more greens.
- Gouda mac and cheese: it’s quite easy to convert this dish into macaroni and cheese using the same sauce. Just cut the pasta cook time in half, mix it into the cheese sauce, and pour it into a baking dish. Top with shredded gouda and mozzarella cheese and bake till done.
How to Serve and Pair
- Balance the richness of the pasta with a light side salad. A simple arugula or Caesar salad can provide a refreshing contrast and add some greens to your meal.
- Sprinkle the toasted breadcrumbs over the mushroom and gouda pasta just before serving for a contrasting texture.
- If you enjoy a bit more heat, offer red pepper flakes on the side for individuals to sprinkle over their servings according to their spice preferences.
- Add a slice of bread to each plate to mop up the cheese sauce as you eat.
- Finish each plate with a sprinkle of chopped parsley or basil. This not only adds a burst of color but also enhances the overall freshness of the dish.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. It can be kept for up to 2-3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth to maintain creaminess.
Other Mushroom Pasta Recipes To Try
- Brown Butter Sage and Mushroom Pasta
- Tagliatelle Ai Funghi (Tagliatelle with Mushrooms)
- Zucchini Mushroom Pasta
- Mushroom Aglio Olio

FAQs
Yes, Gouda cheese melts well in pasta dishes. Gouda is a semi-soft to hard cheese that becomes creamy and smooth when heated, making it an excellent choice for adding a rich and cheesy texture to pasta sauces. It has a slightly sweet and nutty flavor that can complement a variety of pasta recipes.
Absolutely! Feel free to use your favorite pasta shape or whatever you have on hand. Different shapes can add variety and fun to the dish. Pasta shapes with scoops and holes will be best but something like linguine could work too.

Mushroom And Gouda Pasta Topped With Toasted Breadcrumbs
This Mushroom and Gouda Pasta is a yummy, cozy, indulgent dish anyone will love. It is topped with toasted garlic butter breadcrumbs for a unique flavor profile that adds the perfect crunch to the creamy texture of the dish. Pair with your favorite bread to mop up the cheese sauce as you enjoy every bite!
Ingredients
- 8 oz pasta (shells, rigatoni, penne or linguine)
- 2 tbsp olive oil
- 2 cups mushrooms (cremini or portobello), sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup Gouda cheese, shredded
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth
- 1 tbsp unsalted butter
- 1/2 cup panko breadcrumbs
- Salt and black pepper
- Fresh parsley, chopped for garnish
Instructions
- Heat butter over medium heat in a large skillet or pan till it melts.
- Add the minced garlic to the butter. Sauté the garlic for about 30 seconds to 1 minute, making sure not to brown it too much.
- Add the fresh breadcrumbs to the pan, stirring to coat them evenly with the garlic-infused butter.
- Toast the breadcrumbs over medium to medium-high heat, stirring frequently to ensure even toasting. This usually takes about 5-7 minutes until they become golden brown and crispy, but keep a close eye on them to prevent burning. Add a bit of salt and pepper and set aside.
- Cook the pasta according to the package instructions or al dente. Drain and set aside.
- In a large pot or skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until they release moisture and become golden brown.
- Add minced garlic and dried thyme to the mushrooms. Sauté for an additional minute until the garlic becomes fragrant.
- Season the mushrooms with salt and black pepper to taste.
- Pour in the heavy cream then chicken or vegetable broth. Bring the mixture to a simmer and let it cook for a couple of minutes.
- Reduce the heat to low. Stir in the shredded gouda cheese until it melts and the sauce becomes creamy. Adjust the seasoning if needed.
- Add the cooked pasta to the skillet, tossing it with the mushroom and gouda cheese sauce until well coated. Add a bit of pasta water if you need your cheese sauce less thick.
- Serve the mushroom and gouda pasta hot, garnished with the toasted breadcrumbs and chopped fresh parsley.
Notes
- Try not to overcook the pasta. Cooking it according to the package instructions. It should have a nice bite to it so that it doesn’t become mush in the cream sauce.
- Set the heat to low as you whisk in the gouda. This will help you get a smoother consistency and avoid clumps.
- Save some pasta water to adjust the consistency of the sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 103mgSodium: 522mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 16g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.
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