Pasta with Gorgonzola and Walnuts
Pasta with gorgonzola and walnuts needs a single pan for the sauce and about 20 minutes. Gorgonzola melts into double cream in three minutes to make a rich, tangy coating, and toasted walnuts add crunch and a slight bitterness that balances the cheese. It is a strong-tasting supper for four, so a small portion with a green salad goes a long way.
- Total
- 20 min
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 755kcal
Choosing the cheese and the pasta
Gorgonzola comes in two styles. Dolce is soft, creamy and mild, and melts the most smoothly, while piccante is firmer, sharper and more crumbly. Dolce is the safer choice if you are cooking for people who are not sure about blue cheese. Traditional gorgonzola is made with animal rennet, so look for a vegetarian-labelled one if you need it.
Keep the pasta slightly firmer than you usually would, as it carries on cooking in the hot sauce. A shape with ridges or a hollow, such as penne or rigatoni, traps more of the sauce.
How to make pasta with gorgonzola and walnuts
Tap a time to start a timer.
- Boil the pasta Bring a large pan of water to the boil and stir in the salt. Add the pasta and cook for , or as the packet says, until tender. Scoop out a mugful of the pasta water (about 150ml) just before you drain.
- Toast the walnuts While the pasta cooks, toast the walnuts in the dry frying pan over a medium heat for , shaking the pan, until they smell nutty and turn lightly golden. Tip them onto a board, leave for a minute, then chop roughly.
- Start the sauce In the same pan, melt the butter over a low heat. Add the garlic and cook for 30 seconds without browning, then pour in the double cream and bring to a gentle simmer.
- Melt the cheese Add the gorgonzola and stir for over a low heat until it melts into a smooth sauce. Season with plenty of pepper. Taste before adding any salt, as the cheese is salty.
- Combine and serve Tip in the drained pasta and toss until every piece is coated, adding the reserved pasta water 1 tbsp at a time if the sauce is too thick. Divide between warm bowls and scatter over the walnuts.
Serving pasta with gorgonzola and walnuts
The sauce is rich, so serve smaller bowls with a sharply dressed green salad or some steamed broccoli on the side.
For another quick, creamy supper, try pasta with mushrooms, or for a lighter tomato-based plate, see pasta with tomato sauce.
Common problems and fixes for pasta with Gorgonzola and Walnuts
- The sauce is thick and clumpy.
- Gorgonzola thickens fast. Loosen the sauce with a splash of the starchy pasta water and keep tossing over a low heat.
- The sauce is oily or split.
- The cream boiled too hard. Keep the heat low and add the cheese off the boil. If it splits, take the pan off the heat and whisk in a little pasta water.
- The walnuts taste bitter.
- They were over-toasted, or they were old. Watch them closely and take them off the heat when golden, and use fresh nuts.
Frequently asked questions about pasta with Gorgonzola and Walnuts
What can I use instead of gorgonzola?
Dolcelatte is a milder, creamier alternative. Stilton also works, but it is crumblier and saltier, so use a little less.
Which pasta is best?
Short shapes with ridges, such as penne or rigatoni, hold the sauce well. Tagliatelle also works.
Can you eat gorgonzola when pregnant?
Cooked blue cheese is fine if it is steaming hot all the way through, according to NHS advice. This sauce is heated until bubbling, but avoid raw gorgonzola.
Can I store and reheat the leftovers?
Keep covered in the fridge for up to 1 day. Reheat gently in a pan with a splash of milk or water until steaming hot, once only. The sauce thickens as it cools.
How did you like the recipe?
4.9 / 5 · 37 ratings
