Gorgonzola Pasta

This gorgonzola pasta is easy and fabulous! The creamy gorgonzola sauce combined with the toasty walnuts creates a dish that is indulgent and bursting with flavor.

The recipe yields 4 side servings.

Prep Time5

Cook Time10

Total Time15

Course: pasta

Cuisine: Italian

Keyword: gorgonzola pasta

Servings:

Calories: 637kcal

Author: Katia

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 large 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 has a smooth consistency (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 creamy gorgonzola pasta sauce. You might need to add a touch of pasta water at this stage to thin the sauce until you get a velvelty consistency (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.

Notes

Nutrition facts: the nutrition values are for one serving, and they are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition