Best 7 Pasta In A Creamy Gorgonzola Sauce Recipes

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Indulge in a culinary journey with our curated collection of pasta recipes, each featuring a unique twist on the classic creamy gorgonzola sauce. Embark on a taste adventure with our top-rated pasta dishes, meticulously crafted to tantalize your taste buds. From the classic Gorgonzola and Walnut Pasta, where creamy gorgonzola blends harmoniously with crunchy walnuts, to the innovative Gorgonzola and Sun-Dried Tomato Pasta, where tangy sun-dried tomatoes add a vibrant contrast, our recipes offer a symphony of flavors. Experience the rich and earthy notes of gorgonzola combined with succulent shrimp in our Gorgonzola Shrimp Pasta, or savor the delicate balance of flavors in our Gorgonzola and Asparagus Pasta, where fresh asparagus adds a crisp and refreshing touch. Discover the perfect harmony of creamy gorgonzola and tender chicken in our Gorgonzola Chicken Pasta, or delight in the creamy delight of our Gorgonzola and Mushroom Pasta, where sautéed mushrooms infuse an earthy aroma. Each recipe promises an unforgettable culinary experience, transporting you to the heart of Italian cuisine.

Let's cook with our recipes!

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

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 FOR PASTA



Gorgonzola Cream Sauce For Pasta image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

Steps:

  • Bring 3 quarts of water to boil in covered pot for pasta.
  • Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
  • Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • Stir in walnuts and serve over pasta with Parmesan cheese on the side.

PASTA IN A CREAMY GORGONZOLA SAUCE



Pasta in a Creamy Gorgonzola Sauce image

A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.

Provided by Barb G.

Categories     Cheese

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups Chardonnay wine
1 (8 ounce) package light cream cheese, softened
pepper
1 pinch nutmeg
1 lb rotelle pasta or 1 lb linguine
2 tablespoons parmesan cheese
1/2-3/4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
2 tablespoons chopped fresh parsley

Steps:

  • Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
  • Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
  • Meanwhile, cook pasta according package directions.
  • Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

GORGONZOLA PASTA SAUCE



Gorgonzola Pasta Sauce image

Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Provided by Amy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 6

1 ½ cups dry white wine
1 ¼ cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

Steps:

  • In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE



Fettuccini With Creamy Gorgonzola Sauce image

Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fettuccine
2 tablespoons butter
1/2 cup heavy cream or 1/2 cup milk
4 ounces gorgonzola, cut into small pieces
4 ounces cream cheese, cut into 1/2 inch cubes
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook fettucini according to package directions.
  • In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
  • Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
  • Add freshly ground black pepper.
  • When pasta is al dente, drain it and mix it into the sauce.
  • Toss well to coat the pasta and serve immediately.
  • Pass the grated Parmesan at the table.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA



Gorgonzola Cream Sauce With Angel-Hair Pasta image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 quarts water
2 tablespoons cornstarch
2 cups low-fat buttermilk
1/4 cup Gorgonzola cheese
1/8 teaspoon ground nutmeg
1 pound fresh angel-hair pasta
1 cup fresh or frozen peas
1/4 cup toasted, chopped walnuts
4 tablespoons freshly grated Parmigiano Reggiano

Steps:

  • Bring water to boil in covered pot.
  • Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
  • When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
  • Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pasta dish. Look for high-quality gorgonzola cheese, heavy cream, and fresh herbs.
  • Don't overcook the pasta: Cook the pasta according to the package directions, or until it is al dente (still slightly firm to the bite). Overcooked pasta will be mushy and unpleasant.
  • Make the sauce ahead of time: The gorgonzola sauce can be made up to 3 days in advance. This makes it a great option for a quick and easy weeknight meal.
  • Serve with your favorite toppings: Some popular toppings for pasta with gorgonzola sauce include crumbled bacon, chopped walnuts, and grated Parmesan cheese.

Conclusion:

Pasta with gorgonzola sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a quick and easy weeknight meal, or for a special occasion dinner. With its creamy, flavorful sauce and endless topping possibilities, pasta with gorgonzola sauce is a dish that everyone will love.

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