Pasta with cheese Gorgonzola, or pasta Gorgonzola, is a basic but decadent pasta dish made with a light creamy Gorgonzola sauce, seasoned with fresh parsley and crunchy toasted walnuts.
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We will use a simple recipe to make a wonderful creamy sauce, based on Gorgonzola and Parmesan cheeses. And you can prepare a rich, tasty dish in 15 minutes!
Do you like blue cheese with mold? I have to admit, not everyone likes cheeses with mold, but I like soft Gorgonzola cheese, especially with a light white wine.
But during cooking, something incredible happens in the pan, the cheese ceases to be a horrible substance with mold. And transforms into an unbelievable, rich, creamy sauce that goes perfectly with pasta.
There are two main types of Gorgonzola:
- Gorgonzola dolce, also known as sweet Gorgonzola, and Gorgonzola picante, which is a more aged and stronger version.
- Gorgonzola Dolce works best in this recipe to give the sauce a wonderful creamy flavor and texture. However, you can use Picante if you like it a bit sharper and stronger.
This is a basic recipe where the sauce is prepared while the pasta is cooking.
Simply soften a finely chopped onion in a pan with a little butter. Add the minced garlic, then the heavy cream, plus the chopped Gorgonzola, grated Parmesan, salt and pepper. You can also add some freshly chopped parsley.
Stir, then add the cooked, drained pasta along with a little of the water left over from cooking the pasta and stir again until the sauce coats the pasta.
👩🍳 Tip: Save some starchy water from cooking the pasta to add if you want to soften the sauce a bit. The starch in the water will help to better combine the sauce and pasta, and at the same time will not spoil the wonderful creamy consistency and creamy taste.
What else can Gorgonzola sauce be served with?
This rich, creamy Gorgonzola sauce doesn’t have to be served with feathers, it can be served with: dumplings, or as a steak sauce. You can also create a delicious dinner of roasted chicken thighs, drizzled with Gorgonzola sauce and a fresh green salad.
Cheese pasta recipe
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Gorgonzola pasta
A simple pasta dish made with a light cream sauce based on Gorgonzola cheese. Rich, tasty food, ready in 15 minutes.
Ingredients
- Pasta – 400 gr.
- Butter – 2 tbsp. l.
- Onion – 1 pc. (small)
- Garlic – 2 cloves
- Cream – 150 ml. (fat)
- Gorgonzola cheese – 125 gr.
- Parmesan – 2 tbsp. l.
- Fresh parsley – 3 tbsp. l.
- Salt – ⅛ tsp.
- Black pepper – ¼ tsp.
For submission
- Parmesan – 1 tbsp. l.
- Black pepper – 1 pinch
- Fresh parsley – 1 tbsp. l.
- Walnuts – 2 tbsp. l.
Instructions
Cook pasta in boiling water according to cooking instructions until tender.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add chopped onion and fry for 3–4 minutes until it softens.
Add the minced garlic and cook for another 1 minute.
Add the cream, Gorgonzola cheese, Parmesan, parsley, salt, and pepper and stir until the Gorgonzola has melted. You can add Gorgonzola cut into medium pieces, Parmesan grated on a fine grater, and parsley chopped with a knife.
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 toss.
Add some water left over from cooking the pasta (or more) if you want a slightly milder sauce.
Mix thoroughly so that all the ingredients are combined with the paste. About 2 – 3 minutes. Your pasta is ready!
To serve: Sprinkle with Parmesan cheese, black pepper, fresh parsley and toasted walnuts* and serve.
Bon appétit!
Notes
*Walnuts, chop, fry in a pan for 1–2 minutes until light brown
This dish is great as a complete meal on its own, but if you want to change things up, you can modify it by adding bacon, fresh peas, lightly steamed asparagus or softened leeks.
Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 719Total Fat 35gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 9gCholesterol 93mgSodium 640mgCarbohydrates 79gFiber 4gSugar 4gProtein 23g