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!
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!
📋 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.
🔪 Watch how to make it
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.
👩🍳PRO 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:
Is the bread a little too much? Carb on carb is my favourite, so I'm totally for it 😋
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.
🍲 More fantastic Pasta recipes
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- 400 g (14oz) penne pasta - (or you favourite pasta shapes)
- 2 tbsp unsalted butter
- 1 banana shallot - peeled and finely chopped (or use ½ small onion)
- 2 cloves minced garlic
- 150 ml (½ cup + 2tbsp) double (heavy) cream
- 125 g (4 ½ 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
- 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).
- Cook the pasta in boiling water as per the cooking instructions, until al dente.
- Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
- Add the minced garlic and cook for a further 1 minute.
- Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
- By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving ½ 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.
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