Creamy Gorgonzola Pasta with Walnuts. An oozy, gooey, cheesy, comforting bowl of goodness. I know, I know – it feels like an autumn dish, but sometimes you just need to make something indulgent and soothing, especially when it’s cold outside. The sauce is a simple béchamel, and then the sweet, savoury Gorgonzola is melted through. I like to leave a few pieces of Gorgonzola and stir them in at the end, so you still get little chunks studded through the sauce – a salty surprise in every bite.
This Creamy Gorgonzola Pasta with Walnuts is one of those recipes that feels luxurious, but is actually really simple to throw together. The creamy, cheesy sauce clings to every strand or twist of pasta, and the toasted walnuts bring that lovely crunch and a slightly bitter edge to cut through all the richness. It’s that contrast of textures – soft, melty cheese and crispy nuts – that makes this dish feel a bit special.
I like to serve this with a fresh green salad or some steamed greens on the side, just to balance things out. It also goes beautifully with a glass of chilled white wine (or whatever you’ve got open). Whether you’re making it for a date night in, a dinner party, or just a quiet night on the sofa, Creamy Gorgonzola Pasta with Walnuts never disappoints.
Why You’ll Love This Recipe:
Why You’ll Love This Recipe:
✔️ Ultra-creamy sauce – Rich béchamel with melted Gorgonzola creates an irresistibly silky texture.
✔️ Bold flavour – Sweet, savoury, funky Gorgonzola brings depth and a bit of indulgence.
✔️ Textural contrast – Crunchy toasted walnuts make every bite interesting.
✔️ Minimal ingredients – A short shopping list, but maximum flavour.
✔️ Ready in under 40 minutes – Weeknight-friendly, weekend-worthy.
Another great version of this recipe is my Pasta with Honey Roasted Radicchio or this one with Caramelised Chicory is ridiculously good! This recipe is inspired by Kitchen Sanctuary.
Oh and here’s also a video:
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