Gorgonzola and walnut pasta without cream is what can be defined as a true indulgence. Its intense flavor, the creaminess given by the cheese, and the crunchy note from the walnuts make it truly irresistible.
A very quick and delicious first course that we can prepare in just 15 minutes. This recipe is perfect for those who love gorgonzola.
An energetic, rustic, exquisite dish, in front of which you cannot remain indifferent.
Simple to make, it lends itself to being prepared with many different pasta shapes: I used giant fusilli, but penne or trofie, egg pasta, or even simple potato gnocchi work great.
To prepare a gorgonzola and walnut pasta without cream but creamy and tasty, the secret is to use sweet gorgonzola and blend it with a knob of butter and a good amount of the pasta cooking water, which, rich in starch, will help thicken the sauce.
Adding a bit of grated Parmesan at the end of cooking is optional, while a pinch of grated nutmeg will make the dish even more fragrant.
Savory yet delicate, with a creamy sauce, it will win over all your guests.
Try it now!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 622.59 (Kcal)
- Carbohydrates 67.13 (g) of which sugars 3.02 (g)
- Proteins 25.64 (g)
- Fat 29.34 (g) of which saturated 12.92 (g)of which unsaturated 7.72 (g)
- Fibers 2.21 (g)
- Sodium 1,303.47 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gorgonzola and Walnut Pasta
- 12.7 oz fusilli (or your preferred pasta)
- 6.3 oz gorgonzola (sweet)
- 12 walnuts
- 1 knob butter
- 2 tbsps Parmesan (optional)
- nutmeg (to taste)
- to taste salt
Tools
- Pot
- Colander
- Pan
Steps for Gorgonzola and Walnut Pasta
To prepare gorgonzola and walnut pasta, the first thing to do is shell the walnuts and chop them coarsely
Then cook the pasta in plenty of salted water
While the pasta is cooking, prepare the sauce: in a pan, put the butter and the gorgonzola in pieces, turn on very low heat and add a few tablespoons of cooking water.
Tip: (Keep adding cooking water gradually until the cheese is completely melted).
Drain the pasta al dente and transfer it to the pan.
Toss it over low heat for 1/2 minutes, adding more cooking water if the sauce becomes too thick.
Once the sauce is well combined with the pasta, add the crumbled walnuts and a pinch of nutmeg.
Turn off the heat and serve the gorgonzola and walnut pasta immediately, sprinkled, if you like, with some grated Parmesan.
Enjoy your meal.
Notes and Tips
Add some more chopped walnuts on each plate and, if you like, season with ground pepper or grated Parmesan.
if there are leftovers, you can put it in a baking dish, sprinkle with grated Parmesan, and gratin in the oven for about 15 minutes at 392°F. Or in an air fryer at 356°F for 10/12 minutes.
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