Creamy, rich and loaded with flavor, this blue cheese pasta sauce is an indulgent, but quick and easy, weeknight meal that's ready to serve in 30 minutes. Made with gorgonzola and cream, and tossed with walnuts, this is sure to impress!
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There is nothing shy about this recipe! It's unashamedly indulgent, and if you are counting calories, it's best to look away now!
However, if you are in the mood for creamy cheesy comfort, you are in the right place!
This blue cheese pasta sauce is all kinds of delicious, and it's a great weeknight meal after a long day. Made with gorgonzola, it has a mild blue cheese flavor, that's not overpowering, and walnuts add an earthy flavor and crunchy texture.
Be sure to try my Goats Cheese Pasta and Chicken, Bacon, Mushroom Pasta too!
Ingredients
- Pasta: I use fettucce for this recipe, a long and wide pasta that the creamy gorgonzola sauce clings to.
- Oil and butter: For cooking. You can just use oil, but butter adds a nice richness.
- Onion and garlic: For a nice base layer of flavor. Dice finely so that it mixes in well with the sauce.
- Gorgonzola: A soft and creamy Italian blue cheese. It is milder in flavor than a hard blue cheese.
- Cream: Use a heavy or whipping thick cream for a thick and rich sauce.
- Walnuts: Walnuts add a great flavor and texture to this pasta recipe, as well as some plant based protein.
- Cornstarch: This is optional, if you don't have the time to wait for the sauce to thicken up, you can stir in a cornstarch slurry.
How to make blue cheese pasta sauce
Be sure to scroll down for the full recipe!
- Cook the onions and garlic (photo 1).
- Add the cream and blue cheese and cook til the sauce thickens (photo 2).
- Stir in the cooked pasta and walnuts (photo 3).
Frequently Asked Questions
I like to use long pasta for this recipe as the sauce sticks to the strands and is super yummy. My body doesn't always agree with gluten, so I used a corn pasta which holds up really well. You can of course use regular.
Linguine, fettucce and spaghetti are all great choices, but penne and fusilli will do the job well if that's what you have to hand.
I didn't want the blue cheese pasta sauce to be too overpowering, so I opted of a creamy gorgonzola that is fairly mild in flavor. If you are a lover of all things blue cheese, then feel free to choose a variety that packs more of a punch like a Danish Blue or Stilton.
If you love blue cheese, be sure to check out my blue cheese mashed potato and blue cheese cauliflower soup.
Like most pasta dishes, this gorgonzola and walnut pasta is best served as soon as it's made. If you do have leftovers they will keep well for 3 to 4 days in the fridge. Reheat on the stovetop and stir in a little water or stock to loosen the sauce back up.
Recipe Variations
This blue cheese pasta sauce is pretty delicious as it is, but you can easily mix things up to suit your tastes:
- Add in some extra diced veggies, mushrooms or bell peppers can be added and cooked with the onions.
- Add some meat. This recipe is vegetarian, but you can easily add in some ground beef or shredded chicken, or try topping with some bacon crumbles.
- Stir in some fresh herbs when you add the pasta and walnuts. Thyme or parsley would work great.
Serving Suggestions
A big bowl of this pasta is all you need, but you can easily serve smaller portions and add a veggie side like sautéed asparagus or a fresh Caprese salad.
Recipe Notes and Tips
- Cook the pasta al dente, take care not to over cook it. The pasta will continue to cook after it is drained, and again when added to the blue cheese sauce.
- Cook the onions until very soft, but not browned. This will help to add more flavor to the dish.
More Pasta Recipes
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Blue Cheese Pasta Sauce (Gorgonzola and Walnut Pasta)
Ingredients
- 8.8 ounces fettucce dried pasta or your favorite (250g)
- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion finely diced
- 2 garlic cloves minced
- ½ teaspoon salt
- 1 teaspoon black pepper
- 6 ounces gorgonzola (175g)
- 1½ cups heavy or whipping cream (350 ml)
- 1 tablespoon cornstarch (optional to thicken up the sauce)
- 1 cup walnut pieces (125g)
- fresh parsley to garnish (optional)
Instructions
- Cook the pasta al dente according to the instructions on the packet. Drain and set aside.
- While the pasta is cooking, you can start on the blue cheese sauce.
- Heat the butter and oil in a large skillet on pot on a medium high heat.
- Add in the onion and cook til soft.
- Add in the garlic and cook for another minute.
- Add in the salt and pepper, pour in the cream and crumble in the gorgonzola.
- Simmer at a very low heat, just a bubble at the surface every few minutes, for around 10 to 15 minutes til the cheese has melted and the sauce has thickened. If you are in a hurry, mix the cornstarch with a couple of tablespoons of water and stir into the sauce to thicken quickly.
- Add the cooked pasta and walnuts to the sauce. Toss to combine and coat the pasta.
- Serve with a garnish of fresh parsley.
Notes
- Cook the pasta al dente, take care not to over cook it. The pasta will continue to cook after it is drained, and again when added to the blue cheese sauce.
- Cook the onions until very soft, but not browned. This will help to add more flavor to the dish.
A_Boleyn says
Great recipe. I made it today and added some crispy bacon. Delicious.
R says
I love Campanella or farfalle for my similar recipe. Always buy bronze cut pasta.
Ekor Arla says
Made it last night and was wonderful! Delicious and very easy to make even for beginners like us 🙂
Also love the recipe's format (the frequently asked questions and variations sections), will be sure to use it for more recipes.
Slow The Cook Down says
So glad you enjoyed the recipe Ekor, and thanks so much for the kind comments 🙂
Caroline says
We made this last night and added a little chicken too. It was delicious, and we all loved it — even the one-year-old! It was super quick and easy to make too, rich, creamy, and delicious for us blue cheese lovers. Thanks for the great recipe! Will be making again.
Slow The Cook Down says
Ah thanks Caroline, so glad you all enjoyed it! I know you have high standards 🙂