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Vegetarian, Italy

Gorgonzola and walnut pasta

Gorgonzola and walnut pasta is a creamy blue cheese pasta dish, serving 4, ready in 20 minutes, rated very easy, for about €2.30 per person. The key is melting the gorgonzola over very low heat for a silky sauce, and dry toasting the walnuts for crunch.

Tonight it's melty and indulgent with gorgonzola pasta, crunchy with walnuts, ready in twenty minutes.

Gorgonzola and walnut pasta
Total time
20 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Gorgonzola melts slowly into the cream and coats the rigatoni in a rich, slightly tangy sauce, while toasted walnuts cut through it with their crunch. It's a dish built on contrast, the softness of blue cheese against the crispness of the nuts, and it takes almost no skill to pull off.

This is the kind of dinner you throw together on a weeknight when the pantry has pasta and the fridge has leftover gorgonzola. It's best suited to people who actually like blue cheese, a bold flavor that doesn't always win kids over. Serve it on a busy weeknight or for a fall dinner with other adults.

The ingredients

4 people

Pantry

  • Rigatonioften in the pantry 400 g
  • Walnut halves 60 g
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Dairy

  • Gorgonzola 150 g
  • Liquid cream 10 cl

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cook the rigatoni in salted boiling water, saving a cup of the pasta water. 11 min

    Rigatoni is ideal, its ridges hold onto the sauce.

  2. Meanwhile, warm the cream over low heat and add the gorgonzola cut into pieces. 5 min

    Stir gently until melted, without letting it boil.

  3. Dry toast the crushed walnuts in a skillet. 3 min

    They're ready as soon as they smell fragrant.

  4. Toss the drained pasta with the sauce and a splash of pasta water.

    If the sauce is too thick, pasta water loosens it up.

  5. Serve with the walnuts and a turn of the pepper mill.

    Save a few whole walnuts for topping.

Our tips to get it right

  • Pick a dolce gorgonzola rather than piccante if you want a milder, less sharp sauce.
  • Always save a cup of pasta water before draining, you'll need it to adjust the sauce's texture.
  • Toast the walnuts right before serving, they lose their crunch if they sit around too long.

The variations

  • Swap the rigatoni for tagliatelle or penne, the sauce clings well to any pasta with some texture or ridges.
  • For a milder version, swap the gorgonzola for Bleu d'Auvergne or fourme, both less sharp.
  • To save time, skip toasting the walnuts and use them as is, the dish still works well.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for soaking up sauce
  • A glass of light red wine

Storage

This pasta keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the cream and cheese sauce breaks down when thawed. Reheat gently over low heat with a splash of water or milk to bring back the creamy texture.

Questions about this dish

Can I use heavy cream instead of liquid cream?

Yes, heavy cream works just as well, the sauce will just be a bit thicker. Thin it out with some pasta water if needed.

Should I choose mild or strong gorgonzola?

Dolce gorgonzola makes a milder, creamier sauce, while piccante has a sharper, more pungent flavor. Both work well, it's really a matter of taste.

Can I make the sauce ahead of time?

You can melt the gorgonzola into the cream a bit in advance and gently reheat it before serving. Don't let it sit too long, it thickens as it cools.

How do I tone this down for kids who don't like blue cheese?

Cut the gorgonzola amount in half and make up the rest with extra cream or grated parmesan. The flavor will be much milder while the sauce stays creamy.

How long does it take to make a gorgonzola and walnut pasta?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a gorgonzola and walnut pasta?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gorgonzola and walnut pasta cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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