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Creamy Gorgonzola Walnut Pasta

This Creamy Gorgonzola Walnut Pasta is rich, tangy, and crunchy! Perfect comfort food with a luscious sauce and toasted walnuts for texture.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta of choice
  • 1 cup Gorgonzola cheese crumbled
  • 1 cup heavy cream
  • 1/2 cup walnuts toasted and chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add 8 oz of your pasta of choice and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
  • While the pasta cooks, heat a dry skillet over medium heat. Add 1/2 cup of walnuts and toast, stirring frequently, until they become fragrant and slightly golden, about 3-5 minutes. Remove from heat and roughly chop. Set aside.
  • In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir frequently and let it thicken slightly for about 3 minutes. Lower the heat and add 1 cup of crumbled Gorgonzola cheese, stirring until it fully melts into the cream, creating a silky sauce.
  • Add the cooked pasta to the sauce, tossing to coat each piece evenly. If the sauce feels too thick, splash in some reserved pasta water a little at a time until you reach your desired consistency.
  • Stir in the toasted walnuts, then season with salt and freshly cracked black pepper to taste.
  • Serve immediately, garnished with a generous sprinkle of freshly chopped parsley.

Equipment

  • Large Pot
  • Skillet or sauté pan
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Reserve pasta water to adjust sauce consistency as needed.
  • Use gluten-free or whole wheat pasta for dietary preferences.
  • Substitute Gorgonzola with other blue cheeses like Roquefort or Danish blue.
  • Prepare sauce a day ahead and reheat gently, adding cream or pasta water if needed.
  • Leftovers keep well refrigerated for up to 3 days; reheat with milk or cream for best texture.