One-Pot Gorgonzola, Walnut and Spinach Pasta (Pasta Gorgonzola e Noci)

Pasta with Gorgonzola sounds like a posh meal you’d have in a restaurant, but this one-pot version brings you gourmet taste without all the fuss. My version of pasta Gorgonzola e noci only requires seven ingredients and is ready in just over 30 minutes!

Gorgonzola pasta with walnuts (or pasta gorgonzola e noci as they call it in Italian) is a true feast for the taste buds. Rich and creamy, the sauce borrows all the tanginess of the cheese, while the walnuts complement the flavour of the cheese beautifully, while also adding some crunchiness to the dish.

Just like with other blue cheese, you either love it or hate it — there's no middle ground here. A Gorgonzola sauce has mold in it and there's no way around it.

This pasta with Gorgonzola makes for an exquisite dinner, but it doesn't mean that it's difficult to make. On the contrary, you're looking at just a bit over 30 minutes and the prep work is minimal.

What is gorgonzola cheese?

Gorgonzola is the oldest blue-veined cheese in the world and its name comes from the northern Italian province with the same name. It's one of the most famous exports of the Lombardy region.

The cheese has a soft texture, which means it will melt completely in pasta sauces, and its taste can vary from mild to sharp depending on its age.

There are two varieties of Gorgonzola, Gorgonzola Piccante and Gorgonzola Dolce. As their names suggest, the first variety is slightly spicy, whereas the latter is sweet. The mold in Gorgonzola Dolce is green/grey, while the one in Gorgonzola Piccante is a darker blue/green and has a stronger flavour.

This Gorgonzola pasta sauce uses Gorgonzola Piccante, the type that also comes with a thicker and drier rind. Gorgonzola rind is edible, but you don't have to include it in this pasta sauce if you don't want to.

How do you make this gorgonzola pasta?

1. In a large pan, heat the olive oil over medium heat. Add the onion and fry gently for 4-5 minutes until softened and slightly golden.
2. Pour the stock into the pan and allow it to start simmering. Mix in the pasta, then add the gorgonzola and mix well until the cheese is incorporated.
3. Add the chopped walnuts to the pan and cook without a lid over medium heat for 12-15 minutes, stirring occasionally, until the pasta is al dente.
4. Stir in the spinach and cook the pasta for another 2-3 minutes to allow it to wilt. Season with freshly ground pepper and serve immediately, topped with extra chopped walnuts, if you like.

What wine goes with gorgonzola pasta?

This pasta pairs well with a Pinot Noir, an earthy red that's a great match for the sharp flavour of the cheese.

Other wines you can try with Gorgonzola in general include Malbec and Cabernet Sauvignon. Because this is a light dish, a Chenin Blanc or Pinot gris would also work.

Recipe notes and tips

• This is the type of pasta that is best served immediately. If you have leftovers, you can refrigerate them for up to one day.
• If you feel like you need even more cheese flavour in your Gorgonzola sauce, add some grated Parmesan or Pecorino at the end.
• The spinach is entirely optional and the pasta still tastes amazing without it.
• You can toast the nuts a bit before adding them to the pasta sauce if you want.
• I used casarecce pasta for this recipe, but you can substitute them with any other short variety, like penne or fussili.

If you liked this gorgonzola with walnuts pasta recipe, have a look at some of my other quick pasta recipes:

Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)

Creamy Roasted Red Pepper Pasta with Walnuts

Creamy Mushroom Alfredo Pasta Bake

Creamy Mushroom Pasta with Parmesan and Kale

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