This easy, ultra-creamy gorgonzola pasta had me at first bite!
The rich, dreamy, double cheesy sauce coats every bit of the tender penne in deliciousness.
And let’s not forget those supporting roles – toasted walnuts and fresh spinach for the win!
Together, they create a symphony of comforting flavors and textures. Perfect for a cozy night in or a classy dinner party!
Why You’ll Love This Gorgonzola Pasta
Time-Saver: This simple dish can be easily made in 30 minutes or less, making it the ideal choice for a delicious yet time-efficient meal.
Comforting Indulgence: The gorgonzola, Parmesan, and heavy cream create a luxuriously velvety sauce. It warms your body and your soul!
Customizable: The simplicity of this pasta recipe allows for easy customization. Swap spinach for other greens, try different pasta shapes or add a protein.
Ingredients
- Gorgonzola Cheese: The rich, bold flavor adds depth and complexity to the creamy sauce.
- Penne Pasta: The ideal shape to capture all that luscious sauce.
- Butter: For sautéing the shallots and garlic.
- Shallots & Garlic: These complementary aromatics infuse the sauce with a subtle sweetness and savory note.
- Heavy Cream: The key to a velvety smooth and decadent sauce.
- Fresh Spinach: A healthy twist that brings a fresh flavor, cutting through the richness.
- Parmesan Cheese: Enhances the overall cheesy goodness and adds a nutty, salty kick.
- Salt & Black Pepper: To elevate and balance all the flavors. Add them to taste right at the end.
- Walnuts: Chopped walnuts provide a delightful textural contrast and nutty flavor.
How to Make Gorgonzola Pasta
It’s amazing how a few quality ingredients can come together to create such a luxurious dish.
And that’s just what this creamy gorgonzola spinach pasta recipe is – luxurious!
Better yet, it’s a cinch to recreate. Here are the steps:
1. BOIL: Cook the pasta to al dente in a pot of salted water. Reserve 1 cup of pasta water, drain, and set aside.
2. SAUTÉ: Melt the butter in a skillet, add the shallots, and cook until softened. Stir in the garlic and cook until fragrant.
3. SIMMER: Pour the cream into the skillet and stir. Let the mixture simmer until it thickens.
4. WILT: Add the spinach and cook until wilted. Remove from heat and stir in the gorgonzola and Parmesan until melted. Season with salt and pepper.
5. TOSS: Coat the pasta in the sauce, adding pasta water if needed to adjust thickness. Top with extra Parmesan and chopped walnuts. Enjoy!
Tips For the Best Gorgonzola Pasta
Pasta alla gorgonzola is one of those yummy grown-up dishes that’s always a winner.
Especially if you add grilled chicken or a juicy steak on the side!
Here are my top tips to keep in mind when making this quick pasta dish:
- Pasta choice. Penne is a great pasta shape for this recipe as it holds the creamy sauce well. But other shapes like ziti, fettuccine, mini shells, or farfalle work too.
- Cheese selection. Gorgonzola dolce (creamier) or gorgonzola piccante (more crumbly) both work well. You can also substitute another blue cheese, feta, or even goat cheese.
- Crumble or cut the cheese. It’ll melt easier in smaller chunks.
- Add herbs. For a burst of flavor, add fresh herbs, such as basil or a sprig of rosemary.
- Make it extra rich. Add about 1/2 cup créme fraíche. It’ll give the dish such a dreamy finish.
- Customize. Try sautéed mushrooms, zucchini, or bell peppers for extra veggies. Crispy bacon, pancetta, or grilled chicken would also be tasty additions.
- Make ahead. You can make the sauce ahead of time and refrigerate it. When ready to serve, cook the pasta, reheat the sauce over low heat, and thin it with some reserved pasta water if needed.
How to Store
Since this penne with creamy gorgonzola sauce is so delicious, I doubt you’ll have leftovers. But if you do, it’ll hold well in the fridge for a couple of days.
Unfortunatey, I don’t recommend freezing this dish. When it thaws and reheats, the texture will change and be less appealing.
To Store: Place leftovers in an airtight container. Refrigerate for 3-4 days.
To Reheat: Warm leftovers in a skillet over medium heat. Add a splash of milk or cream to revive the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
More Rich & Creamy Pasta Recipes to Try
Creamy Chicken and Bacon Pasta
Creamy Lemon Pesto Pasta
Creamy Angel Hair Pasta with Shrimp
Boursin Cheese Pasta
Gorgonzola Pasta
6
servings10
minutes15
minutes1335
kcalThis creamy gorgonzola pasta is the ultimate comfort food! The decadent sauce, toasted walnuts, and fresh spinach make it perfect for cozy nights in.
Ingredients
16 ounces dry penne pasta
1 1/2 tablespoons butter
2 shallots, minced
3 garlic cloves, minced
1 1/2 cups heavy cream
4 cups fresh spinach
4-6 ounces gorgonzola cheese
1/2 cup freshly grated Parmesan cheese, divided
salt and freshly ground black pepper, to taste
1/4 cup toasted walnuts, chopped
Instructions
- Bring a large pot of well-salted water to a boil. Add the penne and cook according to package instructions to al dente. Reserve 1 cup of pasta water, drain and set aside.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallots and cook until softened, about 3-5 minutes, stirring occasionally. Add the garlic, stir well, and cook until fragrant, about 30 seconds.
- Pour the heavy cream into the skillet and stir gently to combine. Allow the mixture to simmer for a few minutes, stirring occasionally, until the cream begins to thicken.
- Stir in the spinach and cook until it wilts, about 2-3 minutes.
- Remove the skillet from the heat and add the gorgonzola. Stir until melted, then add the Parmesan cheese, a little at a time, stirring until melted and fully incorporated. Season with salt and pepper to taste.
- Toss the cooked pasta in the sauce until well coated. If the sauce is too thick, add the reserved pasta water a little at a time to reach your desired consistency.
- Serve hot with extra Parmesan cheese and chopped walnuts for added crunch. Enjoy!
Notes
- Cheese selection. Gorgonzola dolce (creamier) or gorgonzola piccante (more crumbly) both work well. You can also substitute another blue cheese, feta, or even goat cheese.
- Make it extra rich. Add about 1/2 cup créme fraíche. It’ll give the dish such a dreamy finish.
