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!
š What do we need?
š§ 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.
šŖ 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.
š©āš³PRO 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!
š½ļø 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 š
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.
š² More fantastic Pasta recipes
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Gorgonzola Pasta
Ingredients
- 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
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.
- 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.
Video
ā Notes
Nutrition
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Mary-Clare Deane says
Nicky, We loved it!! We do like blue cheese so we thought it would be strong but it wasnāt, it was creamy. I think you could add bacon, peas, courgette or even finely sliced pepper to this and it would be great. We think weāll be using this as the base of our pasta sauces from here on in!!
Kevan says
This is also utterly delicious using Cambozola cheese.
Nicky Knight says
Iāve made a few of your recipes & Iāve not been disappointed yet! So Iām going to make this recipe & see what itās like as I too am not a massive fan of blue cheese. But I do love cheese & pasta š Btw I love your reaction šššš¼