Best 6 Fusilli With Creamy Gorgonzola Sauce Recipes

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Indulge in a symphony of flavors with our Fusilli with Creamy Gorgonzola Sauce, a culinary masterpiece that combines the rich, tangy notes of Gorgonzola cheese with the delicate texture of fusilli pasta. This delectable dish is elevated by a creamy sauce infused with aromatic herbs, sautéed mushrooms, and a touch of white wine, creating a harmonious balance of flavors that will tantalize your taste buds. Accompany your meal with a refreshing salad of mixed greens, cherry tomatoes, and a tangy vinaigrette dressing for a complete and satisfying dining experience. For a vegetarian variation, substitute the chicken with roasted vegetables like bell peppers, zucchini, and eggplant, tossed in a flavorful marinade of olive oil, herbs, and spices. Explore our diverse collection of recipes, including a decadent dessert of Chocolate Lava Cakes with Raspberry Sauce, sure to satisfy your sweet cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GORGONZOLA PASTA WITH BEEF TENDERLOIN



Gorgonzola Pasta with Beef Tenderloin image

Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.

Provided by Good Life Eats

Categories     Main Dish

Time 35m

Number Of Ingredients 15

1 lb. filet mignon, cut into 2-inch medallions
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 teaspoons olive oil
2 teaspoons butter
3/4 cup half-and-half
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 ounces uncooked pasta, linguine or fettuccini

Steps:

  • Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
  • Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
  • In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
  • Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
  • Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
  • Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
  • Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.

Nutrition Facts : Calories 1447 calories, Carbohydrate 118 grams carbohydrates, Cholesterol 278 milligrams cholesterol, Fat 65 grams fat, Fiber 5 grams fiber, Protein 86 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 1378 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

FUSILLI WITH CREAMY GORGONZOLA SAUCE



Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories     European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

  • In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
  • Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
  • Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE



Fettuccine with Mushroom-Gorgonzola Sauce image

Categories     Cheese     Herb     Mushroom     Vegetarian     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons olive oil
1 1/2 onions, finely chopped
6 large garlic cloves, minced
1 1/2 pounds crimini mushrooms, sliced
3 red bell peppers, thinly sliced
1 1/2 pounds fettuccine
1 1/4 cups whipping cream
3 ounces Gorgonzola cheese, crumbled
3/4 cup chopped fresh chives
6 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
  • Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the pasta. Cook it according to the package directions, or until it is al dente (tender but still slightly firm).
  • Use a good quality gorgonzola cheese. This will also make a big difference in the flavor of your sauce.
  • Don't be afraid to experiment with different ingredients. You can add other vegetables to the sauce, such as mushrooms, spinach, or broccoli. You can also add different herbs, such as basil, oregano, or thyme.
  • Serve the pasta immediately. This is when it is at its best.

Conclusion:

Fusilli with creamy gorgonzola sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. It is also a great way to use up leftover gorgonzola cheese. With its creamy, cheesy sauce and tender pasta, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy pasta recipe, give this one a try.

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