Best 3 Spaghettini With Gorgonzola Leeks And Shallots Recipes

Indulge in a symphony of flavors with our exquisite Spaghettini with Gorgonzola, Leeks, and Shallots. This delectable dish showcases a harmonious blend of creamy Gorgonzola cheese, aromatic leeks, and sweet shallots, all coming together to create a pasta experience like no other.

Our recipe collection features three variations of this culinary masterpiece:

- **Spaghettini with Gorgonzola, Leeks, and Shallots:** This classic rendition of the dish combines the rich flavors of Gorgonzola, leeks, and shallots with a touch of white wine and a sprinkle of walnuts.
- **Spaghettini with Gorgonzola, Leeks, Shallots, and Prosciutto:** Elevate your taste buds with this gourmet variation, where crispy prosciutto adds a savory touch to the creamy Gorgonzola sauce.
- **Spaghettini with Gorgonzola, Leeks, Shallots, and Mushrooms:** Embark on a delightful journey with this vegetarian delight, featuring sautéed mushrooms that add an earthy depth to the harmonious blend of flavors.

Here are our top 3 tried and tested recipes!

GORGONZOLA PASTA

Gorgonzola Pasta image

A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.

Provided by Nicky Corbishley

Categories Dinner

Time 15m

Number Of Ingredients 14

Ingredients

400 g (14oz) penne pasta ((or you favourite pasta shapes))
2 tbsp unsalted butter
1 banana shallot (peeled and finely chopped (or use 1/2 small onion))
2 cloves minced garlic
150 ml (1/2 cup + 2tbsp) double (heavy) cream
125 g (4 1/2 oz) Gorgonzola cheese (crumbled or roughly chopped)
2 tbsp finely grated (shredded) parmesan
3 tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
1 tbsp finely grated (shredded) parmesan
1 pinch black pepper
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts ((simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).)

Steps:

Cook the pasta in boiling water as per the cooking instructions, until al dente.
Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
Add the minced garlic and cook for a further 1 minute.
Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS

Spaghettini with Gorgonzola, Leeks and Shallots image

Categories Cheese Onion Pasta Sauté Vegetarian Dinner Leek Summer Shallot Boil Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (white and pale green parts only; about 6 medium leeks)
1 bunch green onions (white part only), sliced
1/2 cup chopped shallots
1 pound spaghettini
1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)

Steps:

Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA

Fettuccine with Chicken, Leeks, and Gorgonzola image

This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It's also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.

Provided by Robin

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 (12 ounce) package dry spinach fettuccine
2 tablespoons olive oil, divided
1 tablespoon butter
2 large skinless, boneless chicken breasts, cut into bite-sized pieces
2 large leeks, chopped, or more to taste
2 cloves garlic, chopped, or more to taste
1 cup chicken broth
1 cup heavy whipping cream
⅓ cup crumbled Gorgonzola cheese
½ cup chopped toasted walnuts
salt and ground black pepper to taste
1 bunch chopped fresh parsley for garnish

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

Nutrition Facts : Calories 616 calories, Carbohydrate 51.9 g, Cholesterol 113.5 mg, Fat 33.6 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 14.1 g, Sodium 398.3 mg, Sugar 4.4 g

Tips:

To save time, use pre-cooked spaghetti or spaghettini noodles.
If you don't have leeks, you can use a medium onion instead.
If you don't have shallots, you can use a small red onion instead.
Use a good quality Gorgonzola cheese for the best flavor.
If you like a more浓郁的酱汁, add a splash of white wine or chicken broth before simmering.
Serve with a sprinkle of freshly chopped parsley or chives.

Conclusion:

This spaghettini with Gorgonzola, leeks, and shallots is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy Gorgonzola, sweet leeks, and savory shallots creates a flavorful sauce that coats the spaghetti perfectly. This dish is sure to please everyone at the table.