Creamy Gorgonzola Pasta

This gorgonzola pasta quickly became my dinner party secret weapon after discovering how luxurious yet simple it is to prepare. The combination of tangy cheese, fresh spinach, and crunchy walnuts creates a restaurant-quality dish that tastes like you spent hours in the kitchen.

I first made this pasta during a particularly hectic week when I needed something impressive but effortless for unexpected dinner guests. Their expressions after the first bite told me this recipe would become a permanent part of my collection.

Ingredients

• 16 ounces dry penne pasta: the ridges catch the creamy sauce perfectly
• 1 1/2 tablespoons butter: creates the base for a silky sauce
• 2 shallots minced: provides a sweeter more delicate flavor than regular onions
• 3 garlic cloves minced: adds essential aromatic depth
• 1 1/2 cups heavy cream: creates the luxurious base for the sauce
• 4 cups fresh spinach: adds color nutrition and a slight earthy flavor
• 4 to 6 ounces gorgonzola cheese: the star ingredient brings tanginess and complexity
• 1/2 cup freshly grated Parmesan cheese: adds nutty saltiness and helps thicken the sauce
• Salt and freshly ground black pepper: essential seasoning to taste
• 1/4 cup toasted walnuts: adds crucial textural contrast against the creamy pasta

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly season the pasta from within. Add your penne and cook according to package instructions until al dente usually 10 to 12 minutes. Before draining reserve a full cup of starchy pasta water this is liquid gold for adjusting your sauce later. Drain the pasta but do not rinse it as the starch helps the sauce adhere.

Prepare the Sauce:

In a large deep skillet melt the butter over medium heat until it begins to foam slightly but before it browns. Add your finely minced shallots and cook for 3 to 5 minutes stirring occasionally until they become translucent and soft but not browned. When shallots are ready add the minced garlic cooking for just 30 seconds until you can smell its fragrance. Be careful not to burn the garlic as it will turn bitter. Pour in the heavy cream using a wooden spoon to stir gently simmer for about 3 to 4 minutes until the cream reduces slightly and coats the back of a spoon.

Add Spinach and Cheese:

Add all the fresh spinach to the skillet it will look like a lot but will quickly wilt down. Gently fold it into the cream with tongs or a wooden spoon for 2 to 3 minutes until completely wilted. Remove the skillet from heat this prevents the cheese from becoming stringy or separating. Add the gorgonzola in chunks stirring until it melts completely into a smooth sauce. The residual heat should be sufficient to melt it properly. Gradually sprinkle in most of the Parmesan a little at a time stirring continuously to create a velvety sauce reserve some for garnishing.

Combine Pasta and Sauce:

Add the drained pasta directly to the sauce in the skillet tossing thoroughly to coat every piece with the creamy gorgonzola mixture. If the sauce seems too thick add the reserved pasta water a couple tablespoons at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta while thinning it slightly. Continue tossing for about a minute to allow the pasta to absorb some of the sauce.

Serve:

Transfer the pasta to warmed serving bowls or plates immediately while still hot. Garnish each portion with a sprinkle of the reserved Parmesan cheese and a generous amount of the toasted walnuts. The contrast between the creamy pasta and crunchy nuts makes each bite interesting and satisfying.

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I discovered the magic of gorgonzola in this dish after experimenting with different blue cheeses. My family was initially skeptical about the strong cheese but the way it mellows in the cream creates a flavor that converted even my pickiest eaters into gorgonzola fans.

Selecting the Perfect Gorgonzola

When shopping for gorgonzola choose between the two main varieties for different results. Gorgonzola Dolce is younger softer and creamier with a milder flavor that melts beautifully into sauces. Gorgonzola Piccante is aged longer creating a more crumbly texture and sharper tangy flavor that provides more intensity. For beginners or those sensitive to strong blue cheese flavors start with Dolce. The cheese should look creamy with visible blue veining throughout. Avoid packages with excessive liquid or dried out edges.

Easy Variations

This pasta recipe welcomes thoughtful modifications. For meat lovers crispy pancetta or prosciutto adds a wonderful salty contrast to the creamy sauce. Simply crisp 4 ounces in the pan before adding the shallots. For a lighter version substitute half the cream with chicken broth and use whole wheat pasta. Vegetable additions like sautéed mushrooms roasted butternut squash or fresh peas complement the gorgonzola beautifully. A handful of dried cranberries adds unexpected sweetness that balances the tangy cheese especially for fall gatherings.

Make-Ahead and Storage Tips

While best enjoyed fresh this gorgonzola pasta can be prepared partially in advance. Make the sauce up to 24 hours ahead stopping before adding the spinach and store in an airtight container in the refrigerator. When ready to serve gently reheat the sauce adding a splash of cream then proceed with adding spinach cheese and freshly cooked pasta. Leftover fully assembled pasta can be refrigerated for up to 3 days. Reheat gently in a skillet over low heat with a tablespoon or two of cream or milk to revive the sauce. The flavor actually deepens overnight although the texture is never quite as perfect as when freshly made.

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Common Recipe Questions

→ Can I substitute gorgonzola with another cheese?

Yes, you can substitute gorgonzola with other blue cheeses like Roquefort or Danish blue. For a milder flavor, try using dolce (sweet) gorgonzola instead of the more pungent piccante variety. If you prefer to avoid blue cheese altogether, goat cheese or even cream cheese with a splash of lemon juice can work, though the flavor profile will change significantly.

→ What can I use instead of heavy cream?

For a lighter version, you can substitute half-and-half or whole milk thickened with a tablespoon of flour. For a dairy-free alternative, try full-fat coconut milk or a cashew cream. Keep in mind that these substitutions will alter the richness and texture of the final sauce.

→ What other vegetables work well in this pasta?

Beyond spinach, this pasta pairs beautifully with sautéed mushrooms, roasted cherry tomatoes, steamed asparagus, or peas. For heartier additions, consider caramelized onions or roasted butternut squash. Just be mindful of cooking times – heartier vegetables may need to be pre-cooked before adding to the sauce.

→ How can I make this dish more substantial?

To make this pasta more filling, add protein such as grilled chicken breast, sautéed shrimp, or crispy pancetta. For a vegetarian protein boost, incorporate white beans or toasted pine nuts alongside the walnuts. You could also increase the vegetable content with additional spinach or other complementary vegetables.

→ Can I make this pasta ahead of time?

While best enjoyed fresh, you can prepare the sauce up to a day ahead and store it refrigerated. When ready to serve, gently reheat the sauce, adding a splash of cream or pasta water if needed to restore the silky texture. Cook the pasta fresh, then combine with the reheated sauce. Note that the sauce may separate slightly upon reheating but will come back together with gentle heating and stirring.

→ What wine pairs well with gorgonzola pasta?

The rich, creamy nature of this pasta pairs wonderfully with full-bodied white wines like Chardonnay or Viognier. If you prefer red, opt for something with good acidity to cut through the creaminess, such as Pinot Noir or Chianti. For a special pairing, try a dessert wine like Port, which traditionally accompanies blue cheese and can create an interesting contrast with this savory dish.