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A really simple, yet decadent pasta dish made with easy gorgonzola cream sauce, all topped off with fresh parsley and crunchy toasted walnuts. We’re using an easy shortcut for a lovely creamy sauce. This really is rich, comforting bowl food, and it’s ready in 15 minutes!
“I made this last night and added mushrooms – it was absolutely delicious! I will make this again!!”
Nicky’s Notes
Are you a blue cheese lover?
I’ve got to admit, I’m not. So when started getting lots of requests for Gorgonzola pasta on our YouTube channel, I put it off for a while.
Chris however, does like a bit of blue cheese every now and then, so he finally talked me into it.
And I’m surprised to say I ABSOLUTELY LOVE IT! It doesn’t taste like moldy horrible blue cheese at all!
Some kind of miracle happens in the pan which results in a beautifully rich, creamy sauce that coats the pasta perfectly.
I got Chris to taste test during the recipe testing stage, so I could do my taste test on camera for our YouTube video. I was totally ready to confess I didn’t like it, so I was utterly surprised that it’s so good. I’m a convert. Check out the video to see my reaction!
Table of Contents
📋 What do we need?
🧀 Types of Gorgonzola
There are two main types of Gorgonzola:
Gorgonzola Dolce – also know as sweet Gorgonzola and Gorgonzola Piccante – which is a more aged, stronger version.
Gorgonzola Dolce is best for this recipe to give that lovely creaminess. However, you can use Piccante if you like it with a little more pungent stronger taste.
🧑🍳 Abbreviated recipe
Full recipe with detailed steps in the recipe card at the end of this post.
This is a very simple recipe, where the sauce is made whilst the pasta is cooking.
Simply soften some finely chopped shallot in a pan with a little butter. Add in minced garlic, then double (heavy) cream, plus chopped-up gorgonzola, grated parmesan, salt, and pepper. I also like to add in some freshly chopped parsley.
Give it a stir together, then add in the cooked, drained pasta, along with a splash of the pasta cooking water, and stir again until the sauce coats the pasta.
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Pin ItPro Tip
- Save a little of the starchy water from cooking the pasta so you can add it in if you want to loosen up the sauce a little. The starch in the water ensures the sauce will still be lovely and creamy and will help the sauce to cling to the pasta.
Serve it with a little extra parsley, some black pepper, and a sprinkling of toasted walnuts. Perfection!
🍽️ What can I serve with Gorgonzola sauce?
This rich and creamy Gorgonzola sauce doesn’t just have to be served with penne you can serve it with:
- Ravioli, spaghetti or tagliatelle – try my homemade pasta
- As a sauce for steak
- Drizzled over crispy chips for a decadent lunch
- Over roast chicken thighs with a lovely green salad.
Is the bread a little too much? Carb on carb is my favourite, so I’m totally for it 😋
Modifications:
I think this dish works great as a full meal in its own right, however, if you fancy a change, I think it would be great with the addition of crispy bacon lardons/pancetta, fresh peas, lightly steamed asparagus, or softened buttered leeks.
📺 Watch how to make it
Gorgonzola Pasta Recipe
Ingredients
- 400 g (14 oz) penne pasta or you favourite pasta shapes
- 2 tbsp unsalted butter
- 1 banana shallot peeled and finely chopped (or use 1/2 small onion)
- 2 cloves minced garlic
- 150 ml (1/2 cup + 2 tbsp) double (heavy) cream
- 125 g (4.5 oz) Gorgonzola cheese crumbled or roughly chopped
- 2 tbsp finely grated (shredded) parmesan
- 3 tbsp chopped fresh parsley
- ⅛ tsp salt
- ¼ tsp black pepper
To Serve:
- 1 tbsp finely grated (shredded) parmesan
- 1 pinch black pepper
- 1 tbsp chopped fresh parsley
- 2 tbsp chopped toasted walnuts (simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).
Instructions
- Cook the pasta in boiling water as per the cooking instructions, until al dente.400 g (14 oz) penne pasta
- Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.2 tbsp unsalted butter, 1 banana shallot
- Add the minced garlic and cook for a further 1 minute.2 cloves minced garlic
- Add the cream, Gorgonzola cheese, Parmesan, parsley, salt, and pepper and stir until the Gorgonzola melts.150 ml (1/2 cup + 2 tbsp) double (heavy) cream, 125 g (4.5 oz) Gorgonzola cheese, 2 tbsp finely grated (shredded) parmesan, 3 tbsp chopped fresh parsley, 1/8 tsp salt, 1/4 tsp black pepper
- By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
- Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
- Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley, and toasted walnuts, then serve.1 tbsp finely grated (shredded) parmesan, 1 pinch black pepper, 1 tbsp chopped fresh parsley, 2 tbsp chopped toasted walnuts
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This gorgonzola pasta recipe was first posted in July 2021. Updated since with recipe improvements and for housekeeping reasons.
🍝 More perfect pasta recipes
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I made this and added extra garlic powder, onion powder, and a bit of red pepper to the sauce, then served over ravioli and sausage. Completely delicious. Will make again!
I made this last night and added mushrooms – it was absolutely delicious! I will make this again!!