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This gorgonzola pasta is easy and fabulous! The creamy gorgonzola sauce combined with the toasty walnuts creates an indulgent, flavorful dish that is simple, ready in 15 minutes, and tastes amazing.
Published in Mar 2024/Updated in Mar 2026
This pasta with gorgonzola cheese is so delicious that it will make you want to dance around your kitchen with joy. Like my other popular pasta dishes, such as cream cheese pasta and ricotta pasta, this creamy pasta recipe uses a handful of ingredients and makes an incredible weeknight meal.
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And if you LOVE this incredible Italian blue cheese as much as I do, this pasta will hit the spot, totally!
Here is the deal: to make the sauce, melt the gorgonzola cheese and some cream in a skillet while the pasta cooks. The rich, velvety pasta sauce is made using just two ingredients, without butter, shallots, bacon, or flour for thickening. Easy, right?
Then, drain the pasta, add it to the creamy gorgonzola sauce, and toss it until well combined and luscious. Finish with crispy walnuts for a rich textural and flavor contrast that makes it extra special and fancy enough for a dinner party or date night.
Trust me, if you are a fan of blue cheese, this simple yet indulgent gorgonzola pasta recipe is just for you!
List of the ingredients
- Pasta
- Gorgonzola cheese
- Cream
- Walnuts
- Extra virgin olive oil
- Salt & pepper
How to make gorgonzola pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cook the pasta until al dente.
- Toast the walnuts until crispy and golden. Transfer them to a plate.
- Add gorgonzola cheese and cream to the skillet, then stir over low heat until the cheese melts. This will be your pasta sauce: minimal prep, maximum flavor.
- Drain the pasta, add it to the pan, and toss until well combined and coated in luscious gorgonzola sauce. Add the toasted walnuts.
- Serve immediately, garnished with more chopped walnuts, ground black pepper, and fresh parsley. Pair it with a glass of white wine, and you’ll have the perfect meatless meal!
Recipe Notes
Gorgonzola pasta ingredients
Pasta: I love this giant fusilli pasta or other short, chunky pasta shapes; they’re delicious for capturing the luxurious sauce. You’re welcome to use your favorite long pasta, like linguine or spaghetti, which is great too. And if you would like to make it gluten-free, go for your GF pasta.
Gorgonzola: Two types of Gorgonzola are generally available – Dolce and Piccante. For this pasta recipe, you can use gorgonzola Dolce (creamy, mild, and sweet) or gorgonzola Piccante (aged and crumblier than sweet gorgonzola, with a piquant, intense flavor). It is hard to choose; I love them both so much!
Cream: I used heavy cream (or double cream for my UK readers).
Walnuts: Toasted in a skillet with olive oil and some salt to make them golden and delicious. Their nutty flavor and crispiness pair wonderfully with gorgonzola. I’ve used this combination of ingredients in this epic gorgonzola pizza. It’s truly a marriage made in heaven.
Olive oil: It’s used to toast the walnuts, but it’s also delicious when drizzled over the creamy gorgonzola pasta.
Salt & pepper: Season the gorgonzola pasta sauce to taste, and serve with freshly ground black pepper!
Fancy extra ingredients?
We love this gorgonzola pasta as is, but you’re welcome to stir in add-ins such as roasted, shredded chicken or ham for protein, or sautéed spinach, arugula, or peas for more greens, or cheese such as goat cheese or parmesan for extra flavor.
What to serve with gorgonzola pasta
To add a fresh, light side, serve this pasta with a spinach and arugula salad or a cucumber dill salad. And if you’re feeling indulgent, why not pair it with some black pepper focaccia or pesto garlic bread?
Storage tips & leftovers
This pasta dish is delicious when served fresh, creamy, and warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days. They may dry out, but adding a splash of milk while reheating on the stovetop or in the microwave will restore the creaminess.
Pasta recipe you’ll love!
You’ll have many options, including Super Quick Pastas, vegan pasta recipes, and classic Italian pasta. Additionally, you can explore one-pot recipes and penne pasta ideas! Here are a few of my favorites:
Lastly, I hope you’ll love this gorgonzola pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Gorgonzola Pasta
Servings: 4
Calories: 637kcal
Pasta
- 8 oz (220 grams) short-cut pasta (fusilli, penne, rigatoni…)
Gorgonzola pasta sauce
- ½ cup walnuts, roughly chopped
- ½ teaspoon olive oil
- 7 oz (200 grams) Gorgonzola cheese (piccante or dolce)
- ¾ cup (180 ml) double cream
- salt & black pepper, to taste
-
Cook your pasta until al dente in a large pot of water according to package directions — reserve ½ cup pasta cooking water.
-
Warm ½ teaspoon of olive oil in a large skillet or a pan over medium heat. Stir in the chopped walnuts, sprinkle with salt, and toss until combined. Cook until nicely golden and toasted, for about 4 minutes. Remove from the skillet and set aside.
-
Place the same skillet over medium-high heat, add the cream, diced gorgonzola cheese, and a few cracks of fresh black pepper. Bring to a gentle simmer and stir until the cheese is melted and has a smooth consistency (about 3-4 mins). Turn the heat off.
-
Drain the pasta, add it to the skillet, and toss until well combined and coated with this creamy gorgonzola pasta sauce. You might need to add a touch of pasta water at this stage to thin the sauce until you get a velvelty consistency (optional). Toss in half of the toasted walnuts, and season to taste with more salt and pepper if needed.
-
If desired, serve immediately with a drizzle of extra virgin olive oil, and garnish with the remaining walnuts, fresh parsley. Also some freshly grated parmesan cheese would be lovely. Enjoy while it’s still warm.
Calories: 637kcal | Carbohydrates: 46g | Protein: 21g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Cholesterol: 89mg | Sodium: 785mg | Potassium: 360mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 0.5mg | Calcium: 320mg | Iron: 1mg
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