Creamy Gorgonzola pasta recipe made with penne, garlic, double cream, and blue cheese, finished with toasted walnuts and fresh parsley. A quick and easy pasta dish perfect for weeknight dinners or special meals. Ready in under 30 minutes with simple ingredients and rich flavor. Ideal for fans of blue cheese or creamy sauces.

A rich and flavorful pasta dish that brings together the sharp tang of Gorgonzola with the smoothness of cream, finished with fresh herbs and crunchy toasted walnuts.

Ingredients

For the Pasta:

400 g (14 oz) penne pasta (or your favorite shape)
2 tbsp unsalted butter
1 banana shallot, peeled and finely chopped (or ½ small onion)
2 garlic cloves, minced
150 ml (½ cup + 2 tbsp) double (heavy) cream
125 g (4.5 oz) Gorgonzola cheese, crumbled or chopped
2 tbsp finely grated Parmesan
3 tbsp chopped fresh parsley
⅛ tsp salt
¼ tsp freshly ground black pepper

To Serve:

1 tbsp finely grated Parmesan
Freshly ground black pepper, to taste
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts (dry-fried in a pan for 1–2 minutes)

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Reserve ½ cup of the cooking water before draining.
Make the Sauce Base:
In a large frying pan, melt the butter over medium heat. Add the chopped shallot and sauté for 3–4 minutes, until softened.
Add Garlic:
Stir in the minced garlic and cook for 1 minute, until fragrant.
Create the Creamy Sauce:
Lower the heat slightly, then pour in the cream. Add the Gorgonzola, Parmesan, parsley, salt, and pepper. Stir gently until the cheese melts and the sauce becomes smooth.
Combine with Pasta:
Add the drained pasta to the sauce and toss well to coat. If needed, add a splash of the reserved pasta water to loosen the sauce to your desired consistency.
Serve:
Divide the pasta among plates. Garnish with extra Parmesan, black pepper, chopped parsley, and toasted walnuts. Serve immediately.

Tips

Pasta Water Magic: Don’t skip saving the pasta water—it helps emulsify and thin the sauce perfectly.
Don’t Overheat the Cheese: Gorgonzola can separate if overheated. Keep the heat low and stir gently until just melted.
Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch.

Variations and Substitutions

Pasta Type: Swap penne with rigatoni, fusilli, or even gnocchi.
Cream Substitute: Use half-and-half for a lighter version, though the sauce will be thinner.
Cheese Options: Try blue Stilton or Roquefort for a different flavor profile.
Nut-Free Version: Omit the walnuts or replace them with sunflower seeds for a crunch without nuts.
Add Veggies: Sautéed mushrooms, spinach, or roasted broccoli go well with the creamy sauce.

FAQs

Can I make this ahead of time?
It’s best served fresh, but you can make the sauce in advance and store it separately. Reheat gently and combine with freshly cooked pasta.

Is Gorgonzola too strong for kids?
It depends on their taste. If you’re unsure, start with a smaller amount and add more gradually.

Can I freeze leftovers?
Cream sauces can split after freezing. It’s better to refrigerate leftovers for up to 2 days and reheat gently on the stove.

Serving Suggestions

With a Side Salad: A crisp green salad with a lemon vinaigrette balances the richness of the dish.
Add Protein: Serve with grilled chicken or seared steak slices for a heartier meal.
Pair with Wine: A glass of Chardonnay or a light red like Pinot Noir complements the cheese and cream beautifully.
Rustic Bread: Serve with warm crusty bread to mop up the sauce.

Why You’ll Love This Recipe

This Gorgonzola pasta recipe is rich, comforting, and bursting with flavor from the bold blue cheese, creamy sauce, and crunchy walnuts. It’s quick to make, perfect for weeknight dinners or special occasions, and easily adaptable to suit your preferences. Whether you’re a blue cheese lover or just trying something new, this dish is sure to impress.