Emma A creamy, simple and luxurious pasta dish
This Gorgonzola pasta is a simple, yet deliciously decadent pasta dish. We had forgotten about a packet of Gorgozola Dolce in the fridge, what do you do with it? Well, I had just bought some Scottish pasta from Billingtons of Lenzie, so I thought let’s try a Gorgonzola sauce to coat this Scottish Bucoatini pasta.
Looking for more pasta recipes? How about leftover pate pasta? or easy meatball pasta?
Type of Gorgonzola to use
Did you know that there are two main types of Gorgonzola. These are Gorgonzola Dolce, which is known as sweet Gorgonzola and Gorgonzola Piccante which is the stronger of the two. You can use either one of these here, however, we prefer Gorgonzola Dolce as it has a delicious creamy blue taste.
Type of pasta to use
You can use any type of pasta you have in your cupboard or your own favourite shape. I chose Bucatini as I had bought this pasta and wanted to try it, plus the whole running through the centre of the Bucatini pasta scoops up some of the sauce.
Gorgonzola Pasta Recipe
Ingredients
400 g pasta
2 tbsp unsalted butter
1 small onion, finely chopped.
2 cloves of garlic, minced
150 ml double cream
125 g Gorgonzola cheese, roughly chopped
4 tbsp fresh parsley, chopped
1/4 tsp black pepper
2 tbsp toasted walnuts, chopped
Method
Cook the pasta as per the cooking instructions.
Melt the butter in a large frying pan over a medium heat.
Add the onion and fry until softened.
Add the garlic and cook for a further minute.
Add the cream, Gorgonzola cheese, 3tbsp parsley, and pepper and stir until the Gorgonzola melts.
Drain the pasta.
Add the pasta to the pan with the Gorgonzola sauce and stir together.
Serve your pasta and top with the remaining parsley, some freshly ground black pepper and the toasted walnuts.
Gorgonzola Pasta Recipe
Ingredients
- 400 g pasta
- 2 tbsp unsalted butter
- 1 small onion finely chopped.
- 2 cloves of garlic minced
- 150 ml double cream
- 125 g Gorgonzola cheese roughly chopped
- 4 tbsp fresh parsley chopped
- 1/4 tsp black pepper
- 2 tbsp toasted walnuts chopped
Instructions
- Cook the pasta as per the cooking instructions.
- Melt the butter in a large frying pan over a medium heat.
- Add the onion and fry until softened.
- Add the garlic and cook for a further minute.
- Add the cream, Gorgonzola cheese, 3tbsp parsley, and pepper and stir until the Gorgonzola melts.
- Drain the pasta.
- Add the pasta to the pan with the Gorgonzola sauce and stir together.
- Serve your pasta and top with the remaining parsley, some freshly ground black pepper and the toasted walnuts.
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