Introduction
Oh, the comfort of a warm bowl of pasta! It’s like a hug in a dish, isn’t it? Today, we’re diving into a recipe that’s going to become your new weeknight hero. Imagine this: tender penne pasta swimming in a ridiculously creamy, cheesy sauce, studded with the delightful crunch of toasted walnuts. This Creamy Gorgonzola and Walnut Pasta is pure magic, and the best part? It’s incredibly simple to whip up, making it perfect for those nights when you crave something special without the fuss.
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in about the time it takes to boil pasta.
- Easy: Minimal steps, maximum flavor. You’ve got this!
- Giftable: Imagine sharing a jar of the sauce (pre-cook the pasta, of course!) or bringing a warm dish to a friend.
- Crowd-pleasing: Even picky eaters will be asking for seconds of this savory delight.
Ingredients
Gather ’round, my friends! Here’s what you’ll need to make this dreamy pasta:
- 12 oz penne pasta: Your favorite pasta shape will work, but penne holds onto this sauce beautifully.
- 2 tbsp butter: The base of our creamy dream. Unsalted is best so you can control the saltiness.
- 1/2 cup heavy cream: This is where the magic happens, making our sauce rich and luscious.
- 1/2 cup crumbled Gorgonzola cheese: The star of the show! Its tangy, bold flavor is irresistible.
- 1/4 cup chopped toasted walnuts: For that wonderful nutty crunch and earthy flavor. Toasting them really wakes up their taste!
- Salt, to taste: Just a pinch to enhance all those delicious flavors.
- Black pepper, to taste: Freshly ground pepper adds a little zing.
- Fresh parsley, for garnish: A pop of green makes it look as good as it tastes!
How to Make It
Alright, let’s get cooking! This is going to be so fun.
- Boil your pasta: First things first, get a big pot of salted water boiling. Cook your penne pasta according to the package directions until it’s perfectly al dente. Before you drain it, scoop out about 1/2 cup of that starchy pasta water – this stuff is liquid gold for our sauce! Drain the rest of the pasta.
- Melt the butter: While your pasta is doing its thing, grab a large skillet and melt the butter over medium heat. Let it get nice and warm.
- Simmer the cream: Pour in the heavy cream and let it come to a gentle simmer. You’ll see little bubbles around the edges.
- Melt the Gorgonzola: Now, add the crumbled Gorgonzola cheese to the skillet. Stir it gently until it’s all melted and the sauce is beautifully smooth and creamy. Oh, the aroma!
- Combine pasta and sauce: Add your drained penne pasta right into the skillet with the glorious sauce. Toss it all together until every single piece of pasta is coated in that cheesy goodness.
- Add the walnuts: Stir in those lovely chopped toasted walnuts. They add such a fantastic texture contrast.
- Adjust the consistency: If your sauce is looking a little too thick for your liking, don’t worry! Add a tablespoon of that reserved pasta water at a time, stirring after each addition, until you reach your perfect saucy consistency.
- Season to perfection: Taste your pasta! Add salt and freshly ground black pepper until it’s just right. This is your moment to make it yours.
- Serve it up: Ladle this deliciousness into bowls and sprinkle with fresh parsley for a bright, pretty finish. Enjoy immediately!
Substitutions & Additions
Feeling adventurous? Or maybe you’re missing an ingredient? No problem! Here are some ideas to switch things up:
- Cheese Swap: If Gorgonzola isn’t your jam, try a creamy blue cheese, a sharp white cheddar, or even a mix of Parmesan and cream cheese for a milder flavor.
- Nutty Alternatives: Pecans are a fantastic substitute for walnuts, or you could even try toasted slivered almonds for a different crunch.
- Veggie Boost: Sauté some mushrooms, spinach, or roasted butternut squash and toss them in with the pasta for extra color and nutrients.
- Protein Power: Grilled chicken, shrimp, or crispy pancetta would be amazing additions!
Tips for Success
A few little secrets to make this recipe absolutely foolproof:
- Don’t Overcook the Pasta: Al dente is key! It will continue to cook a little in the sauce.
- Toast Your Walnuts: This step is small but makes a BIG difference in flavor. A few minutes in a dry skillet over medium heat until fragrant is all you need. Watch them closely so they don’t burn!
- Pasta Water is Your Friend: I can’t stress this enough! It helps emulsify the sauce and makes it super silky.
- Prep Ahead: You can toast your walnuts and chop your parsley in advance. The sauce ingredients (butter, cream, Gorgonzola) can even be measured out.
How to Store It
Leftovers are a good problem to have, right? Here’s how to keep this creamy pasta delicious:
Store any leftover Creamy Gorgonzola and Walnut Pasta in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might need to add a splash of milk or a little extra pasta water to loosen up the sauce again. Microwaving is usually the quickest, or you can gently reheat it on the stovetop over low heat.
FAQs
Got questions? I’ve got answers!
- Can I make this vegetarian? Absolutely! This recipe is already vegetarian.
- Is Gorgonzola too strong for some people? Gorgonzola has a distinctive flavor. If you prefer something milder, you can use a blend of Gorgonzola and a milder cheese like cream cheese or Parmesan, or opt for a different blue cheese.
- Can I make the sauce ahead of time? You can melt the butter and cream together, but it’s best to add the Gorgonzola and toss with the pasta fresh for the creamiest texture. The sauce might thicken up a lot if made too far in advance.
Creamy Gorgonzola & Walnut Pasta
Tender penne pasta in a ridiculously creamy, cheesy sauce, studded with the delightful crunch of toasted walnuts. This Creamy Gorgonzola and Walnut Pasta is pure magic, and incredibly simple to whip up.
Equipment
- Large pot For boiling pasta
- Large skillet For making the sauce and combining with pasta
- Measuring Cups
- Measuring spoons
- Whisk Optional, for melting cheese
- Airtight container For storing leftovers
Ingredients
Main Ingredients
- 12 oz penne pasta Your favorite pasta shape will work, but penne holds onto this sauce beautifully.
- 2 tbsp butter Unsalted is best so you can control the saltiness.
- 0.5 cup heavy cream This is where the magic happens, making our sauce rich and luscious.
- 0.5 cup crumbled Gorgonzola cheese The star of the show! Its tangy, bold flavor is irresistible.
- 0.25 cup chopped toasted walnuts For that wonderful nutty crunch and earthy flavor. Toasting them really wakes up their taste!
- Salt Just a pinch to enhance all those delicious flavors.
- Black pepper Freshly ground pepper adds a little zing.
- Fresh parsley for garnish
Instructions
- First things first, get a big pot of salted water boiling. Cook your penne pasta according to the package directions until it's perfectly al dente. Before you drain it, scoop out about 1/2 cup of that starchy pasta water – this stuff is liquid gold for our sauce! Drain the rest of the pasta.
- While your pasta is doing its thing, grab a large skillet and melt the butter over medium heat. Let it get nice and warm.
- Pour in the heavy cream and let it come to a gentle simmer. You'll see little bubbles around the edges.
- Now, add the crumbled Gorgonzola cheese to the skillet. Stir it gently until it's all melted and the sauce is beautifully smooth and creamy. Oh, the aroma!
- Add your drained penne pasta right into the skillet with the glorious sauce. Toss it all together until every single piece of pasta is coated in that cheesy goodness.
- Stir in those lovely chopped toasted walnuts. They add such a fantastic texture contrast.
- If your sauce is looking a little too thick for your liking, don't worry! Add a tablespoon of that reserved pasta water at a time, stirring after each addition, until you reach your perfect saucy consistency.
- Taste your pasta! Add salt and freshly ground black pepper until it’s just right. This is your moment to make it yours.
- Ladle this deliciousness into bowls and sprinkle with fresh parsley for a bright, pretty finish. Enjoy immediately!
Notes
Store any leftover Creamy Gorgonzola and Walnut Pasta in an airtight container in the refrigerator for up to 2-3 days. When reheating, you might need to add a splash of milk or a little extra pasta water to loosen up the sauce again. Microwaving is usually the quickest, or you can gently reheat it on the stovetop over low heat.