Gorgonzola pasta
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This gorgonzola pasta is easy and fabulous! The creamy gorgonzola sauce combined with the toasty walnuts creates an indulgent, flavorful dish.
A dream in a bowl that is easy, economical, and ready in 15 minutes.
This pasta with gorgonzola cheese is so delicious that it will make you want to dance around your kitchen with joy. Like my other popular pasta dishes, such as cream cheese pasta and ricotta pasta, this creamy pasta recipe makes an easy yet wonderful family meal.
And if you love this incredible Italian blue cheese as much as I do, this pasta will hit the spot.
The recipe is a breeze to make and uses minimal ingredients. To make the sauce, melt the gorgonzola cheese and some cream in a skillet while cooking the pasta.
The rich, velvety pasta sauce is made using just two ingredients, without butter, shallots, bacon, or flour for thickening. Then, drain the pasta, add it to the creamy gorgonzola sauce, and toss it until well combined and luscious. Finish with crispy walnuts for an amazing contrast of texture and flavor.
This simple, indulgent gorgonzola pasta is perfect for a quick midnight dinner that everyone will love, but it’s also fancy enough to serve at a dinner party or date night.
It’s simple, it’s magic, it’s just amazingly delicious. Why not make it for dinner tonight?
List of the ingredients
- Pasta
- Gorgonzola cheese
- Cream
- Walnuts
- Extra virgin olive oil
- Salt & pepper
How to make gorgonzola pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cook the pasta until al dente.
- Toast the walnut until crispy and golden. Transfer them to a plate.
- Add gorgonzola cheese and cream to the skillet and stir over low heat until it melts. This will be your pasta sauce: minimal prep, maximum flavor.
- Drain the pasta, add to the pan, and toss until well combined and coated in luscious gorgonzola sauce. Add the toasted walnuts.
- Serve immediately with more chopped walnuts, ground black pepper, and some fresh parsley. Pair it with a glass of white wine, and you’ll have the perfect meatless meal!
Recipe Notes
Gorgonzola pasta ingredients
Pasta: I love this giant fusilli pasta; it’s so crunchy and delicious for capturing the luxurious sauce. You’re welcome to use your favorite pasta shape (penne, ziti, spaghetti!) and if you would like to make it gluten-free, cook up your favorite GF pasta.
Gorgonzola: Two types of Gorgonzola are generally available – Dolce and Piccante. For this pasta recipe, you can use gorgonzola Dolce (creamy with a mild and sweet flavor) or gorgonzola Piccante (aged and crumblier than sweet gorgonzola, with a piquant, intense flavor). It is hard to choose; I love them both so much!
Cream: I used heavy cream (or double cream for my UK readers).
Walnuts: Toasted in a skillet with olive oil and some salt to make them golden and delicious. Their nutty flavor and crispiness pair wonderfully with gorgonzola. I’ve used this combination of ingredients in this epic gorgonzola pizza. It’s truly a marriage made in heaven.
Olive oil: It’s used to toast the walnut, but it’s also delicious when drizzled over the creamy gorgonzola pasta.
Salt & pepper: Season the gorgonzola pasta sauce to taste, and serve with freshly ground black pepper!
What to serve with gorgonzola pasta
This Italian pasta with gorgonzola cream sauce is so rich and satisfying it can be enjoyed on its own. But, if you want to add some freshness to your meal, try serving it with a green salad made with fresh spinach and arugula or a cucumber dill salad. And if you’re feeling indulgent, why not pair it with some black pepper focaccia or pesto garlic bread?
Storage tips & leftovers
This pasta dish is delicious when served fresh, creamy, and warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days. They may dry out, but adding a splash of milk while reheating on the stovetop or in the microwave will restore the creaminess.
Pasta recipe you’ll love!
You’ll have many options, including Super Quick Pastas, vegan pasta recipes, and classic Italian pasta. Additionally, you can explore one-pot recipes and penne pasta ideas! Here are a few of my favorites:
- Pasta with artichokes
- Creamy spaghetti
- Spinach pesto pasta
- Creamy tomato pasta
- Lemon caper pasta
- Penne arrabbiata
- Creamy spinach tomato pasta
- Spinach spaghetti
Lastly, I hope you’ll love this gorgonzola pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Gorgonzola Pasta
Ingredients
Pasta
- 8 oz (220 grams) short-cut pasta (fusilli, penne, rigatoni…)
Gorgonzola pasta sauce
- ½ cup walnuts, roughly chopped
- ½ teaspoon olive oil
- 7 oz (200 grams) Gorgonzola cheese (piccante or dolce)
- ¾ cup (180 ml) double cream
- salt & black pepper, to taste
Instructions
- Cook your pasta until al dente in a large pot of water according to package directions — reserve ½ cup pasta cooking water.
- Warm ½ teaspoon of olive oil in a skillet or a pan over medium heat. Stir in the chopped walnuts, sprinkle with salt, and toss until combined. Cook until nicely golden and toasted, for about 4 minutes. Remove from the skillet and set aside.
- Place the same skillet over medium-high heat, add the cream, diced gorgonzola cheese, and a few cracks of fresh black pepper. Bring to a gentle simmer and stir until the cheese is melted and smooth (about 3-4 mins). Turn the heat off.
- Drain the pasta, add it to the skillet, and toss until well combined and coated with this easy gorgonzola cream sauce. You might need to add a touch of pasta water at this stage to thin the sauce if needed (optional). Toss in half of the toasted walnuts, and season to taste with more salt and pepper if needed.
- If desired, serve immediately with a drizzle of extra virgin olive oil, and garnish with the remaining walnuts, fresh parsley. Also some freshly grated parmesan cheese would be lovely. Enjoy while it's still warm.
